Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins
1 hr 45 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

303 calories; fat 4g; cholesterol 37mg; saturated fat 1g; carbohydrates 42g; mono fat 1g; poly fat 1g; insoluble fiber 8g; sugars 6g; protein 26g; vitamin a 3304.1IU; vitamin c 15.4mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 6.3mg; vitamin b6 0.4mg; folate 137.1mcg; vitamin b12 0.2mcg; sodium 965mg; potassium 715mg; calcium 101mg; iron 3.6mg.