Sicilian Turkey Soup
Turn your leftover turkey into this fantastic cold-weather comfort food. Serve this delicious heartwarmer to the family after raking leaves on the day after Thanksgiving.Print Pin Rate
- 2 cup leftover turkey meat (you can use white or dark meat or both)
- 2 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic salt
- 2 32-oz boxes low sodium, free range chicken broth
- 1 1/2 cup water
- 8 stalk celery, diced
- 1/2 lb baby carrots, diced
- 1 white onion, diced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- 3 tablespoon prepared pesto
- 1/2 cup reduced-fat Parmesan cheese
- 1/2 cup whole wheat orzo (rice-shaped pasta)
- 16 Slices whole wheat sour dough bread, toasted (2 slices per serving)
- Break or chop leftover turkey into small cubes.
- Place turkey in a large bowl and coat with olive oil spray.
- Add the garlic, cayenne, red pepper flakes and garlic salt and mix together so that spices evenly coat turkey.
- In large saucepan over medium-high heat, saute turkey for no more than 2 minutes, just enough to sear and allow seasonings to penetrate.
- Remove sauteed turkey from heat and set aside.
- Bring the chicken broth and water to a boil in a large Dutch oven (or spaghetti pot).
- Stir in the celery, carrots and onion, bring to a boil, and boil on medium heat for 15 minutes.
- Add the turkey and cook another 5 minutes, then add the orzo and boil for 4 more minutes.
- Turn off the heat and stir in the pesto and lemon juice. Add the Parmesan cheese and stir again.
- Serve with two slices of toasted whole wheat sourdough.
Calories: 390kcal | Carbohydrates: 51g | Protein: 26g | Fat: 7g