Best Turkey Pasta Soup Recipes

TURKEY GARBANZO BEAN AND KALE SOUP WITH PASTA

Steps:

• Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
• Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
• To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

INSTANT POT® TURKEY SOUP WITH PASTA AND VEGETABLES

Steps:

• Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
• While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

SWISS CHARD AND PASTA SOUP WITH TURKEY MEATBALLS

Steps:

• In a medium bowl, whisk egg and water together until blended. Add turkey, breadcrumbs, cheese, parsley, garlic, salt, and pepper.
• Using moist hands, shape turkey mixture into 1 1/4-inch balls. Place on baking sheet and chill for 30 minutes.
• In a large soup pot, bring chicken stock to a boil. Reduce heat to medium and add carrots and meatballs. Simmer uncovered 8 minutes.
• Add pasta and cook until al dente, about 3 minutes.
• Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Correct seasoning.
• Divide mozzarella into six serving bowls and ladle soup into bowls. Garnish with parmesan cheese.

KALE & ORZO PASTA SOUP WITH TURKEY PARMESAN MEATBALLS

Steps:

• In a medium bowl, whisk egg and 2 tablespoons water to blend. Stir in breadcrumbs and let stand for 5 minutes. Gently mix in turkey, Parmesan cheese, parsley, garlic, salt, and pepper. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes. Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped kale and simmer until turkey meatballs, orzo, and kale are tender, about 5 minutes longer. Season soup to taste with salt and pepper. Thin with more broth or water if desired. Ladle soup into bowls and serve. NOTE: When I learned this recipe at Whole Foods, the chef roasted the turkey meatballs at 450 the day before. The chef also suggested sweating onions, celery, and garlic for the base of the soup.

TURKEY PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large stock pot, cook turkey, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.

PASTA FAGIOLI SOUP PLUS TURKEY (CROCK-POT)

Steps:

• MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
• Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
• Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
• Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.

TURKEY PASTA SOUP

Steps:

• Cook pasta according to pkg.directions,drain & rinse in hot water.
• In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain.
• Stir in broth,beans,tomatoes & seasonings.
• Bring to a boil then simmer, uncovered for
• 10 minutes.
• Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!