Description
This Skillet Turkey Soup recipe is a quick and easy way to use leftover turkey or ground turkey. It’s a comforting one-pan meal with simple ingredients and a flavorful broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey (or leftover cooked turkey, diced)
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup cooked pasta (such as ditalini or rotini)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving, optional)
Instructions
- 1. Heat the olive oil in a large skillet over medium heat. If using ground turkey, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. If using cooked turkey, set it aside briefly and add it at the end.
- 2. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables are softened, about 5 minutes.
- 3. Add the minced garlic and cook for another minute, until fragrant.
- 4. Pour in the chicken broth and diced tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring to a simmer.
- 5. Add the frozen corn and frozen peas. If you are using leftover turkey, add it now. Simmer for 10 minutes, or until the vegetables are tender and the flavors have melded.
- 6. Stir in the cooked pasta. Heat through.
- 7. Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: skillet turkey soup, turkey soup, leftover turkey, one pot meal