Next Day Turkey Soup

Looking for a hearty dinner using thanksgiving leftovers and Progresso® chicken broth? Then try this delicious soup that features turkey, pasta and vegetables.

  • prep time 15 min
  • total time 45 min
  • ingredients 12
  • servings 6

Ingredients

2
cloves garlic, crushed and finely chopped
2
tablespoons olive oil
1
onion, chopped
1
carrot, finely chopped
1
stalk celery, finely chopped
1
tablespoon chopped fresh sage leaves, if desired
2
cartons (32 oz each) Progresso® chicken broth
1
bay leaf
2
cups green beans, cut into 1-inch pieces*
1
sweet potato, diced*
1/2
cup uncooked small pasta, such as orzo or pastina
3
cups diced cooked dark turkey meat
  • 1 In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1190mg
    1190%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    10%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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