This Tuscan turkey soup recipe is courtesy of Nathasha Newton, cookbook author and founder of Keto is Life. Enjoy!
Creamy Tuscan Turkey Soup
Change the flavor profile of your leftover Thanksgiving turkey with this delicious soup!
Ingredients
- 2 tbsp salted butter
- 4 slices bacon diced
- ½ cup diced onions
- 2 cloves garlic minced
- 1 pound shredded leftover turkey
- 3 cups chicken broth or leftover turkey broth
- 1 14.5-ounce can of petite diced tomatoes
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tsp ground dried oregano
- ½ tsp paprika
- 2 cups baby spinach
- ½ cup heavy whipping cream
- Salt
- Ground black pepper
- Grated Parmesan cheese for serving, optional
Instructions
- Melt the butter in a stockpot over medium-high heat. Add the bacon and onions and cook, stirring occasionally, until the bacon is crispy and the onions are tender, about 5 minutes. Stir in the garlic and cook for 1 to 2 more minutes, until fragrant. Add the turkey and stir to combine.
- Pour in the broth and tomatoes, then stir in the parsley, basil, oregano, and paprika. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the spinach and cream and cook until the spinach is wilted and the soup is heated through, about 10 more minutes. Season with salt and pepper to taste. Serve topped with grated Parmesan cheese, if desired.
Nutrition
Calories: 209kcalCarbohydrates: 3gProtein: 19gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 86mgSodium: 571mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 1520IUVitamin C: 7mgCalcium: 50mgIron: 1mg
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About the Author
Brianna Goebel