Try this simple, quick, and awesome (per Crazypotato98's husband) soup the day after Thanksgiving!
The nutrition facts are at Calorie Count.
Leftover Turkey and Ravioli Soup
Ingredients:
6 cups chicken or turkey broth/stock - homemade or from a box
1 bell pepper, chopped
1 medium onion, chopped
1 1/2 t Italian seasoning
8 oz turkey, cooked, chopped
9 oz cheese ravioli
2 cups spinach, shredded
Directions:
Place broth, pepper, onion, and Italian seasoning in a large soup pot. Heat to boiling, reduce to simmer. Simmer covered for about five minutes. Add the turkey and ravioli, return to a boil, reduce heat. Simmer uncovered for about six minutes or until ravioli is tender. Stir in the spinach and simmer one more minute. Delicious with fresh grated Parmesan cheese!
I just made this for dinner tonight. The only change I made was switching to tortellini because I wanted a smaller pasta and couldn't find the mini ravioli - and adding a dash of hot red pepper flakes cuz we are used to things with a bit of a kick.
ReplyDeleteThe result was simply awesome. Both my husband and son raved about it and are already demanding that it be made again - "can you buy turkey parts and cook them and then add it to the soup?". Yup, and I sure will.
Thanks!!!
I saved some of my leftover turkey and might be making it again, too!
ReplyDeletemaking this again only with chicken thighs!
ReplyDelete