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Turkey Tomato Soup

Total Time

Prep: 10 min. Cook: 2-1/2 hours

Makes

12 servings (3 quarts)

Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. —Carol Brunelle, Ascutney, Vermont
Turkey Tomato Soup Recipe photo by Taste of Home

Ingredients

  • 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
  • 3 medium green peppers, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/2 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups cubed cooked turkey breast
  • 3 cups cooked elbow macaroni
  • Minced fresh basil, optional

Directions

  1. 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.

Nutrition Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 28mg cholesterol, 443mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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