Best 6 Zesty Turkey Tomato Soup Recipes

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

ZESTY TURKEY TOMATO SOUP

Steps:

• In a large saucepan, cook the turkey, zucchini and onion over medium heat until meat is no longer pink; drain. , Stir in the broth, tomatoes, pasta, basil, cumin, pepper and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender. Garnish with cheese if desired.

TURKEY AND TOMATO SOUP

Steps:

• In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
• Add chopped onion, serrano, cilantro, lime juice and all spices.
• Simmer for an hour until onion is tender.
• This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.

ZESTY TOMATO SOUP FOR ONE

Steps:

• In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

TURKEY TOMATO SOUP

Steps:

• Combine all ingredients, in slow cooker.
• Cover and cook on LOW 8 to 10 hours.

ZIPPY AND TANGY TURKEY RICE SOUP

Steps:

• Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
• Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
• Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.