Turkey seems to be part of every Christmas and Thanksgiving holiday meal. This recipe makes turkey the start of the meal—and the star. This is a hearty, tasty Italian take on turkey soup. The soup can be made ahead of time and frozen, but just be sure you don’t add the pasta until you reheat it. You can buy turkey drumsticks or turkey breast separately to add the meat to this dish, or you can use leftover turkey from the main meal.
Ingredients:
- 2 TBSP. vegetable oil
- 1 onion, chopped
- 1 TBSP. garlic powder
- ¾ cup cooked ham
- 2 cups cooked turkey, chopped
- 4 medium carrots, chopped
- 1 zucchini, diced
- 4 cups chicken or turkey stock
- 1 28 oz. can diced tomatoes (including juice)
- 2 cups shredded cabbage
- 1 14 oz. can kidney beans, drained and rinsed
- 1 cup chopped green beans
- 1/3 cup macaroni or other small pasts
- Salt and pepper
- Parmesan cheese
Heat the oil in a large saucepot. Add the onion and cook for 3 minutes until softened. Add ham, carrots, celery and zucchini and cook, stirring occasionally, for 3 more minutes. Add stock and tomatoes (plus juice). Bring to a boil, then reduce the heat to simmer. Cook covered for 30 minutes. Add the cabbage, turkey, and both beans. Season with salt and pepper. Continue cooking for 30 minutes more or until vegetables are almost tender. Add the pasta and cook for 10 minutes. Spoon the hot soup into bowls and sprinkle each serving with a little Parmesan cheese.
