Best Tuscan Turkey Soup Recipes

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

TUSCAN TURKEY SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

TUSCAN TURKEY SAUSAGE SOUP

Steps:

• In a nonstick skillet coated with cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice. , In a large saucepan, whisk together the broth, soup, mushrooms, onion, Italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed. Add sausage. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.

TUSCAN TURKEY SOUP

Steps:

• In a large saucepan, saute onion and celery in oil until tender.
• Add the garlic, cook 1 minute longer.
• Stir in the turkey, broth, pumpkin, beans, salt, basil, and pepper, and bring to a boil.
• Reduce heat, simmer uncovered for 10-15 minutes or until heated through, stirring occasionally.
• Serve with cheese.

HEARTY TUSCAN TURKEY SOUP

Steps:

• In large saucepan over medium-high heat, brown turkey. Drain on plate with paper towel and set aside. In same pan, add oil, onion, carrots, celery, leeks, rosemary, thyme, and salt. Cook, stirring occasionally, until onion is tender, about 5-10 minutes. Add half a can of chicken broth and bring to boil. Meanwhile, pour some broth into gravy-maker, add flour, and shake until combined. Add to boiling vegetable mixture and stir. Add wine and stir. Add remaining broth; bring to a boil, then reduce heat to a simmer. Cover and simmer 15 minutes. Season broth to taste with salt and pepper and add browned turkey and beans. Cook 5 more minutes, until everything is hot. Just before serving, add butter and lemon juice to soup, stirring until butter is melted. Great when accompanied with good, quality bread.