After a heavy, holiday meal, I start craving soups…light, brothy soups. Turkey makes some great leftover dishes. Many of them are just as heavy as the Thanksgiving meal, but we love them anyway. A brothy soup is a great way to take a break in-between those hearty meals. This year I made a spatchcock turkey. It was the best turkey I’ve ever had—perfectly cooked white and dark meat and so flavorful!
I’m making a lighter turkey tetrazzini tonight. Fingers crossed it comes out delicious so I can share it with you on I Dream of Food. I am really picky about what I put on I Dream of Food. We’ve had countless meals that just don’t make the cut—not until I’ve perfected it. So, fingers crossed for the low carb tetrazzini. I have a good feeling about it.
After making my traditional Thanksgiving meal, I’m pretty well wiped and have no desire to spend more time in the kitchen. This turkey vegetable soup is incredibly simple and ready in just minutes. Clean up is a cinch too with only one pot! I used some stock I made from the turkey carcass yesterday, but you can use any broth or stock. Chop up some turkey and any fresh veggies you have in the fridge, you need to use or add some frozen veggies. Round it out with a can of tomatoes and some seasoning and Bob’s your uncle. Dinner or lunch ready in the amount of time it takes to boil some water.
- ½ onion, chopped
- 1 teaspoon olive oil
- 3 cups chopped veggies, fresh, frozen or mixed
- 2 cups turkey meat, diced
- 8 cups turkey or chicken stock or broth
- 1-14.5 ounce can of diced or crushed tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- Italian parsley for garnish
- Heat oil in a large pot or Dutch oven, saute onion on medium heat until soft.
- Stir in veggies and turkey meat. Pour in broth and diced tomatoes. Mix in thyme, rosemary, garlic powder, salt, and pepper. Simmer on medium until veggies are softening, about 15 minutes. Season to taste. Transfer to serving bowls. Garnish with parsley and enjoy.