Best Turkey And Tomato Soup Recipes

Italian Turkey, Bean, and Tomato Soup image

Yield Makes 4 servings

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta,* chopped
1 pound cherry tomatoes
2 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 cup leftover turkey gravy
1 1/2 cups chopped leftover cooked turkey meat
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil

Steps:

Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

Turkey and Tomato Soup image

Provided by ShanH

Categories Clear Soup

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

8 cups turkey stock
2 cups cooked turkey, shredded
1 (8 ounce) can tomato sauce
2 (14 ounce) cans rotel
1 (16 ounce) can diced tomatoes
2 garlic cloves, minced
2 serrano chilies, sliced small
1 onion, diced small
1 cup cilantro, roughly chopped
1/4 teaspoon cayenne
1 teaspoon cumin
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

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.