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Sicilian Turkey Soup
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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.
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Course
Soup
Cuisine
American
Servings
8
Calories
390
kcal
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Ingredients
1x
2x
3x
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)
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Instructions
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.
Nutrition
Calories:
390
kcal
Carbohydrates:
51
g
Protein:
26
g
Fat:
7
g
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