Turkey Day Leftover Recipes- Turkey Minestrone Soup

Turkey Day Leftover Recipes- Turkey Minestrone Soup

A great to use up leftover turkey is make Minestrone soup especially in my Instant Pot. With tons of veggies, beans, pesto, tomato sauce, parsley, topped with Parmesan, served with bread or crackers. Veg-friendly, nutritious, easily made vegan! With tons of veggies, beans, pesto, tomato sauce, parsley, topped with Parmesan, served with bread. Veg-friendly, nutritious, easily made vegan.

Turkey Day Leftover Recipes- Day 3-Turkey Minestrone Soup

minastrone soup using leftover turkey

WHAT VEGETABLES ARE IN MINESTRONE SOUP?

Be prepared for this Minestrone Soup to transform your non-veggie lovers into Minestrone Soup lovers!

My Minestrone Soup recipe includes:

  • Onions
  • Carrots
  • Celery
  • Green beans
  • Yellow Peppers
  • Zucchini
  • Spinach
  • Crushed Tomatoes
  • Kidney Beans

You can also substitute anything you have in the fridge or your favs such as:

  • Potatoes
  • Parsnips
  • Mushrooms
  • Corn
  • Broccoli
  • Cauliflower
  • Peas

WHAT SPICES DO YOU PUT IN MINESTRONE SOUP?

  • basil
  • parsley
  • oregano
  • thyme
  • salt
  • pepper
  • bay leaf

Minestrone Soup boasts a custom blend of Italian seasonings.  I used dried herbs for convenience, but you are welcome to substitute with fresh herbs, the general rule is 3:1 (fresh to dried).

WHAT KIND OF PASTA DO YOU USE IN MINESTRONE SOUP?

My favorite pasta to use for this Minestrone Soup recipe is small/mini gluten free pasta shells.  I have tried medium pasta shells and rigatoni and they were not nearly as satisfying.  Small pasta shapes that are about the size of your chopped veggies ensure you get the right ratio of pasta to veggies in each spoonful. To make this low carb/keto, omit the pasta and add chunks of cauliflower to the soup recipe .

Finally I topped my soup with some grated parmesan. I buy the pre-grated parmesan in a big bag at Walmart and throw it in the freezer at my house. You can also buy fresh parmesan and grate it at your house. It’s all good.

WHAT MEAT IS IN MINESTRONE SOUP?

Authentic Minestrone Soup was vegetarian due to the cost of meat for the humble soup makers.  Today, Minestrone Soup can be vegetarian/vegan OR it is the perfect base to add any meat to.

You can add leftover ham, turkey, rotisserie chicken or your own chicken, ground beef, ground turkey, Italian sausage or bacon.

I use a meat-based broth (chicken broth) in this Minestrone Soup recipe because it is more flavorful than vegetable broth but you are welcome to use vegetable broth instead and 3 tablespoons nutritional yeast.

HOW DO YOU MAKE THE BEST MINESTRONE SOUP?

  1. Turn your Instant Pot to the saute setting on the middle heat option. Add in the shredded turkey. Add in the salt, pepper, basil, parsley, thyme and oregano. Add in the onions and garlic. Stir the turkey for about 5 minutes
  2. Add in the spinach, celery, carrots, green beans, zucchini, yellow peppers, crushed tomatoes, chicken broth and kidney beans.
  3. Cover and lock the lid. Make sure valve is set to “sealing.” Pressure cook using the manual button for 2 minutes (high pressure). The pot will take a while to come to pressure because it is so full. Once the timer beeps, indicating the 2 minutes is up let the pot sit undisturbed for 10 minutes. Then carefully move the valve to “venting.” It will take about 5 minutes to vent all the extra steam and pressure out. Once you can, remove the lid.
  4. If you will be eating all the soup in one day you can add the dry pasta into the instant pot and cook on the saute setting until it is al dente. This will probably take about 5-10 minutes. If you will not be eating the entire batch of soup and will have leftovers I would suggest cooking the pasta until al dente on the stove top according to package directions. Then add a little pasta to each individual’s bowl. This way the pasta won’t get totally bloated and suck up all the broth. If you want to add the pasta in with everything else at the beginning you’ll need a heartier pasta like whole wheat rotini.
  5. Stir in the fresh basil. Ladle into bowls and top each serving with a tablespoon of parmesan cheese with side of bread or crackers.

Turkey Day Leftover Recipes- Turkey Minestrone Soup

Recipe by Lucy ChesnaCourse: SoupsCuisine: Thanksgiving Leftovers
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

270

kcal
Total time

45

minutes

A great to use up leftover turkey is make Minestrone soup especially in my Instant Pot

Ingredients

  • 2 cups shredded turkey meat

  • 1/8 teaspoon pepper

  • 1/2 teaspoon salt

  • 1 tsp oregano

  • 1 tsp thyme

  • 1 tsp dried basil

  • 1 yellow or white onion, diced

  • 4 garlic cloves, minced

  • 2 ribs of celery, sliced into quarter inch pieces

  • 1 large carrot, grated or sliced

  • 1 cup of fresh green beans, trimmed and cut into 1 inch pieces

  • 1 yellow pepper, diced

  • 2 cups of spinach

  • 2 (28 oz) can crushed tomatoes

  • 2 zucchinis, diced in small pieces

  • 6 cups chicken broth)

  • 1 (15 oz) can kidney beans, rinsed and drained

  • 1 cup gluten free pasta (or other pasta of your choice)

  • 2 Tbsp chopped fresh basil (optional)

  • Parmesan, for serving

  • Bread or crackers, for serving

Directions

  • Turn your Instant Pot to the saute setting on the middle heat option. Add in the shredded turkey. Add in the salt, pepper, basil, parsley, thyme and oregano. Add in the onions and garlic. Stir the turkey for about 5 minutes
  • Add in the spinach, celery, carrots, green beans, zucchini, yellow peppers, crushed tomatoes, chicken broth and kidney beans.
  • Cover and lock the lid. Make sure valve is set to “sealing.” Pressure cook using the manual button for 2 minutes (high pressure). The pot will take a while to come to pressure because it is so full. Once the timer beeps, indicating the 2 minutes is up let the pot sit undisturbed for 10 minutes. Then carefully move the valve to “venting.” It will take about 5 minutes to vent all the extra steam and pressure out. Once you can, remove the lid.
  • If you will be eating all the soup in one day you can add the dry pasta into the instant pot and cook on the saute setting until it is al dente. This will probably take about 5-10 minutes. If you will not be eating the entire batch of soup and will have leftovers I would suggest cooking the pasta until al dente on the stove top according to package directions. Then add a little pasta to each individual’s bowl. This way the pasta won’t get totally bloated and suck up all the broth. If you want to add the pasta in with everything else at the beginning you’ll need a heartier pasta like whole wheat rotini.
  • Stir in the fresh basil. Ladle into bowls and top each serving with a tablespoon of parmesan cheese with side of bread or crackers.

Notes

  • You can use 6 cups of water and 2 Tbsp Better Than Bouillon Chicken Base to replace the chicken broth
  • Replace chicken broth to make it vegan/vegetarian is use 6 cups of vegetable broth and 3 Tbsp nutritional yeast
  • You can use Italian seasoning in the recipe if you don’t have some of the seasonings- 3 to 4 Tbsp.
  • Remove pasta and bean to make it low carb/Keto

NUTRITION

  • Serving Size: 1 1/3 cup
  • Calories: 270
  • Sugar: 5 grams
  • Sodium: 918 mg
  • Fat: 8 grams
  • Carbohydrates: 19 grams
  • Protein: 18 grams

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