Turkey Vegetable Soup | The Fancy Pants Kitchen

Name: Turkey Vegetable Soup | The Fancy Pants Kitchen
Ingredients: 6 – 7 cups homemade turkey or store-bought chicken broth; 1 (28 ounce) can diced canned tomatoes, or whole canned tomatoes hand crushed, with their juices; 1 tbsp olive oil; 1 small onion, sliced or diced; 1 cup celery, diced; 1 medium carrot, peeled and cut into thin slices or diced; 1 cup dried pasta, small shells or macaroni work well; 1 (19 ounce) can white or red kidney beans, drained and rinsed; 2 & 1/2 – 3 cups cooked turkey, cut into bite-sized pieces; Thyme sprig, or a 1/4 tsp dried thyme leaves; Salt and freshly ground pepper; 1-2 tbsp tomato paste, optional; 1/4 cup chopped fresh parsley, spinach or kale and/or frozen peas; Additional salt and pepper, as needed to taste

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There is nothing better than using up your leftover turkey from Thanksgiving dinner in this Turkey Vegetable Soup. It's hearty, but healthy, which is

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Ingredients

6 – 7 cups homemade turkey or store-bought chicken broth
1 (28 ounce) can diced canned tomatoes, or whole canned tomatoes hand crushed, with their juices
1 tbsp olive oil
1 small onion, sliced or diced
1 cup celery, diced
1 medium carrot, peeled and cut into thin slices or diced
1 cup dried pasta, small shells or macaroni work well
1 (19 ounce) can white or red kidney beans, drained and rinsed
2 & 1/2 – 3 cups cooked turkey, cut into bite-sized pieces
Thyme sprig, or a 1/4 tsp dried thyme leaves
Salt and freshly ground pepper
1-2 tbsp tomato paste, optional
1/4 cup chopped fresh parsley, spinach or kale and/or frozen peas
Additional salt and pepper, as needed to taste