Best Turkey Escarole Soup With Farfalline Recipes

Turkey Escarole Soup image

Provided by hungrykitten

Categories Poultry

Time 35m

Yield 5 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag)
1 small onion, finely chopped
2 garlic cloves, minced
3 (14 1/2 ounce) cans chicken broth
2 cups water
2 heads escarole, cut into 1 inch pieces (1 1/2 lbs)
1/2 cup orzo pasta
2 cups leftover cooked turkey, chopped
1/8 teaspoon fresh coarse ground black pepper
1/2 cup freshly grated parmesan cheese

Steps:

In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.

Nutrition Facts : Calories 327, Fat 10.6, SaturatedFat 3.6, Cholesterol 51.4, Sodium 1101, Carbohydrate 26.9, Fiber 8.4, Sugar 4.3, Protein 30.9

Turkey Escarole Soup With Parmesan image

Provided by dicentra

Categories Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 slices Italian bread, 1/2 inch-thick slices
1/4 cup freshly grated parmesan cheese, plus more
parmesan cheese, for serving
2 tablespoons unsalted butter
1 large onion, coarsely chopped
2 large garlic cloves, minced
1 head escarole, thinly sliced crosswise (about 1 pound)
salt & freshly ground black pepper
6 cups chicken stock
2 cups diced cooked turkey (about 1/2 pound)

Steps:

Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling.
Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.
Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.
Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.

Nutrition Facts : Calories 352.9, Fat 11.8, SaturatedFat 5.1, Cholesterol 56.5, Sodium 693.5, Carbohydrate 34.4, Fiber 4.1, Sugar 5.5, Protein 26.3