Winter marches on here in New England, and more and more, I find myself craving soup. Some days I have lots of time to put something together. For the days that I don't, this Basil Turkey Soup is perfect. It's easy to keep all the ingredients on hand, and you could definitely use either chicken or turkey.
This time around, I used reduced sodium chicken broth. You can use whatever veggie combination you like, I went with a peas, carrots, corn, green bean mix. It would also be great with fire roasted tomatoes.
Thanks so much to Kate for hosting #SoupSwap and to all the #FestiveFoodies for sharing recipes!
Basil Turkey Soup
ingredients:
- 2 cups reduced sodium chicken broth
- 2 1/2 cups frozen mixed vegetables
- 14 1/2 oz can diced tomatoes, undrained
- 3/4 cup uncooked small shell pasta
- 3/4 teaspoon dried basil
- 3/4 teaspoon pepper
- 2 1/2 cups cubed cooked turkey
- 2 1/2 teaspoons dried parsley
instructions:
- In a large saucepan, combine the first six ingredients. Bring to a boil.
- Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender.
- Stir in the turkey and parsley; heat through.
Basil Turkey Soup by Jolene’s Recipe Journal
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Perfect recipe for those busy work nights when you need to come home and have dinner on the table in a hurry.
ReplyDeleteLove this quick, easy recipe!
ReplyDeleteWhat a delicious bowl of goodness! It is warming me up just thinking about it.
ReplyDelete