Sicilian Turkey Soup
Turn leftover turkey into a warm Sicilian comfort soup with garlic, spices, and pesto. Perfect post-leaving day after Thanksgiving. Serve with toasted sourdough bread.
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Cooking tools:
- Dutch oven
- Spaghetti pot
- Saucepan
- Stove
- Toaster
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Plate
Ingredients
- 2 cups leftover turkey meat (you can use white or dark meat or both)
- 2 cloves 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 stalks 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 tablespoons 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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