Thanksgiving is over, its time to think about leftovers. After you’ve eaten your fill of turkey sandwiches, how about some turkey stoup? Or is it is stewp?
Whatever you want to call it, this recipe is basically a soup that has the consistency of stew.
This yummy, filling soup/stew is made with store-bought chicken or turkey stock, but you can certainly make it using the carcass from the turkey. Using the store bought stock makes for an easy, quick solution.
Caramelizing the onion, celery, carrots and garlic in oil is the secret to the great flavor in this recipe. Make sure not to burn these, though, so cook them over low heat.
This recipe calls for a bag of frozen vegetables, but if you have a lot of leftover vegetables use those. Just cook those with the vegetables that you are caramelizing.
If you are buying frozen vegetables, look for the bag that is made for soup.
If I am using my own veggies, I like to add a can of diced potatoes.
If you want this even thicker, increase the ditalini by one-half cup. Ditalini is small pasta that goes perfectly in this stewy soup.
If you would prefer to eat this as a soup, increase the broth and not only will you have a soup, but it will be delicious.
This is such a good recipe to make with Thanksgiving leftovers. It is satisfying and hearty when served with bread or croutons.
Thanksgiving is such a special time spent with friends or family. Not to mention, the delicious food.
Enjoy the time spent with the ones you love and relish all the food that is left. Think of different ways to use your leftovers. Be sure to try making this delicious stoup/stewp. You will love it.
And remember,…a good cook always cleans up!
TURKEY MINESTRONE STOUP OR STEWP
1 medium onion
2 ribs celery, chopped
1 carrot, sliced
2 cloves garlic, minced
1 TB olive oil
6 cups chicken broth
1 (14½ oz.) can diced tomatoes, undrained
2 TB tomato paste
1 bag (20½ oz.) frozen mixed vegetables
1 cup uncooked ditalini pasta
1 tsp. salt
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. pepper
2 cups cubed cooked turkey
1 can cannelloni beans, drained and rinsed
1 small zucchini, halved lengthwise and cut into ¼-inch slices
4 cups fresh spinach
¼ cup grated Parmesan cheese, optional
In large pot, sauté the onion, celery, carrot and garlic in oil until tender. Add the broth, tomatoes, vegetables, ditalini, and seasonings.
Bring to a boil, Reduce heat; simmer uncovered for 5 minutes. Add turkey, zucchini, beans and spinach; cook until zucchini is tender-crisp and spinach has wilted.
Serve with Parmesan cheese if desired.