Hearty Turkey Frame Soup

Leftover turkey and the turkey frame create the flavorful base for this low-fat and luscious soup. Whole wheat pasta and plenty of vegetables make it healthy and delicious.

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6 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 1 hr 45 mins
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Hearty Turkey Frame Soup
Ingredients
1
meaty turkey frame
4
cups water
4
cups turkey or chicken broth
1
large onion, quartered
1
clove garlic, crushed
1/2
teaspoon salt
 
Chopped cooked turkey
1/4
cup sun-dried tomatoes, cut into thin strips
1 1/2
teaspoons dried Italian seasoning
1/4
teaspoon ground black pepper
3
cups sliced or cubed vegetables, such as carrots, parsnips, or turnips
1 1/2
cups high-fiber or whole wheat pasta, such as rotini or penne
1
15 ounce can Great Northern beans or white kidney beans, rinsed and drained
 
Grated Parmesan cheese (optional)
Directions
  1. Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.
  2. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat.
  3. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. If desired, serve with grated Parmesan cheese. Makes 6 main-dish servings.
Nutrition Facts (Hearty Turkey Frame Soup)
    Per serving:
  • 303 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 37 mg chol.,
  • 965 mg sodium,
  • 42 g carb.,
  • 8 g fiber,
  • 6 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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