When it comes to comfort food, few things can beat a warm bowl of soup. And when it comes to soup, few recipes are as versatile and delicious as minestrone. This classic Italian soup is made with a variety of vegetables, beans, and pasta, and can be simmered for hours until the flavors are rich and complex. But what if you have a turkey carcass left over from Thanksgiving or Christmas dinner? Not to worry! You can easily turn that carcass into a delicious minestrone-style soup.
Let's cook with our recipes!
TURKEY MINESTRONE SOUP
A hearty Minestrone Soup using leftover Thanksgiving Turkey with baby pasta shells, cannellini beans and kale.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Soup
Time 40m
Yield 5
Number Of Ingredients 27
Steps:
- Place turkey bones- legs, ribs and carcass in a large pot.
- Add a sliced onion, 6 smashed garlic cloves, celery, carrot, peppercorns, bay leaves and a few sprigs fresh herbs. If you have other veggie scraps, feel free to add.
- Add enough water to cover by 2 inches.
- Bring to a simmer, then reduce heat to low and simmer very gently, for about 2 hours, skimming the surface every 30-40 minutes. Cook until stock is flavorful. Strain.
- To remove more fat, chill and fat will rise to the top and harden for easy removal.
- In a large pot, heat oil over med- high heat.
- Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
- Add thyme, 6 cups turkey stock, tomatoes, salt and pepper and bring to a boil.
- Once boiling add 1 cup pasta ( don't be tempted to add more), beans and turkey meat.
- Cook 10 minutes, or until pasta is cooked. Add kale and stir to wilt.
- Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
- Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.
Nutrition Facts : ServingSize 1 ½ cups, Calories 257 calories, Sugar 5.1 g, Sodium 1364.6 mg, Fat 5.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 4.8 g, Protein 25.3 g, Cholesterol 51.6 mg
MINESTRONE WITH TURKEY
I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. -Angela Goodman, Kaneohe, Hawaii
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil. , Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese. Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.
Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1251mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
SMOKED CHICKEN MINESTRONE
Provided by Guy Fieri
Time 15h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
- For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
- Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
- Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
- Preheat the oven to 350 degrees F.
- For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
- Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.
MINESTRONE WITH KALE AND TURKEY SAUSAGE
Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
- Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the croutons and season with pepper.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams
TURKEY SOUP FOR THE SLOW COOKER
This is how I take care of the turkey carcass. But you can make this soup by following the directions and using 12 cups of chicken broth with 1/2 teaspoon of poulty seasoning. You can freeze the carcass and make the broth when convenient for you.
Provided by Sageca
Categories Poultry
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Turkey Broth:.
- Put the turkey carcass in your slow cooker on Low with an onion, celery stalk,a carrot, salt and pepper,bay leaf, 1/2 poultry seasoning, 2 teaspoons chicken powder and water. Cook on Low overnight.
- Next morning, strain the both and pour it back in the slow cooker.
- Remove turkey meat from bones, set meat aside.
- Soup:.
- In the slow cooker with the broth, add onions, garlic, carrots, celery, thyme, salt and pepper.
- Cook at High for 4 hours; add turkey, noodles, and parsley.
- Cook another 1/2 hour.
- Enjoy!
- NOTE: Cooking time doesn't include the overnight that your broth is cooking.
TURKEY CARCASS SOUP
A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.
Provided by Please Close My Account
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h45m
Yield 12
Number Of Ingredients 18
Steps:
- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g
TURKEY MINESTRONE
A warm and comforting turkey soup recipe to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Main course, Soup, Supper
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
- Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
- Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
- Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.
Nutrition Facts : Calories 345 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.5 milligram of sodium
TURKEY MINESTRONE
I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 17
Steps:
- In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. , Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 538mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
BEANY MINESTRONE SOUP
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.
Provided by Dr. John McDougall
Categories HarperCollins HarperCollins Soup/Stew Dinner Winter Bean Tomato Potato Pasta Corn Vegetarian Vegan Wheat/Gluten-Free Quick & Easy
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the onions, garlic, celery, and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently, for about 5 minutes, until the onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano, and black pepper. Bring to a boil, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn, and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until the chard is softened. Remove the bay leaf before serving.
MINESTRONE SOUP WITH TURKEY MEATBALLS
Yum! This soup is very flavorful and healthy. I found it in a magazine, it's a real keeper, I make it all the time. It's best served with crusty bread.
Provided by Chef Shantal
Categories Poultry
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs.
- Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center.
- In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until tender.
- Add chicken broth, tomatoes, green beans, sage, oregano, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat,cover and simmer for 15 to 20 minutes or until pasta is al dente.
- Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.
- Top bowls with parmsean cheese.
Nutrition Facts : Calories 353.8, Fat 11.4, SaturatedFat 3.3, Cholesterol 63.6, Sodium 968.6, Carbohydrate 37.9, Fiber 4.2, Sugar 6.5, Protein 24.5
Tips:
- Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, green beans, and peas.
- Don't be afraid to experiment. There are many different ways to make minestrone soup. Feel free to add or omit ingredients to suit your own taste.
- Use a good quality turkey carcass. The flavor of your soup will be greatly affected by the quality of the turkey carcass you use. Look for a carcass that is free of skin and fat.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a splash of red wine vinegar for extra flavor.
Conclusion:
Minestrone soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover turkey carcass and vegetables. With its simple ingredients and easy preparation, minestrone soup is a perfect meal for any occasion. So next time you have a turkey carcass, don't throw it away! Make a pot of minestrone soup instead.
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