Turkeytomatosoup Recipes

TURKEY TOMATO SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

HOMEMADE TURKEY SOUP

Steps:

• Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
• Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
• Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
• Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

TEX-MEX TURKEY SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

TURKEY AND TOMATO SOUP

Steps:

• In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
• Add chopped onion, serrano, cilantro, lime juice and all spices.
• Simmer for an hour until onion is tender.
• This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.

TURKEY TORTILLA SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes.
• Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using.

ITALIAN TURKEY, BEAN, AND TOMATO SOUP

Steps:

• Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
• Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

TURKEY NOODLE SOUP WITH TOMATOES

Steps:

• In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
• When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.

TURKEY TOMATO SOUP

Steps:

• Combine all ingredients, in slow cooker.
• Cover and cook on LOW 8 to 10 hours.

SPAGHETTI WITH TURKEY AND TOMATO SAUCE

Steps:

• Put 2 tablespoons of olive oil in a saucepan over medium heat.
• Add the celery and garlic powder and saute 1 minute over low heat. Add the tomato paste and water and blend together. Add the rosemary, Tabasco and capers and simmer 10 minutes. Add mustard and pepper to taste, and continue simmering a minute or two.
• Meanwhile, bring 2 quarts water to a boil in pot. Add the spaghetti with a dash of salt. Cook 7 or 8 minutes or until done.
• While the spaghetti cooks, melt the butter in a saucepan and cook the turkey enough to warm it.
• Drain the spaghetti and mix in the remaining olive oil. Place the spaghetti on a platter. Pour sauce around it and in a central well. Place turkey in a ring around the central well.

TOMATO SOUP WITH TURKEY MEATBALLS

Steps:

• Pre heat oven to 375 degrees. Bake for 15 minutes then turn with spatula and cook for additional 5 minutes.
• For tomato sauce use the lowest calorie option you can find! I like to use strained tomatoes. A lot less calories and you can spice it up yourself. Here's what I like to add: - Dried Basil - Garlic Powder - Onion Powder - Chili Flake - Salt & Pepper