Tuscan Turkey Soup
By: Marybeth
Published: Wednesday, January 20, 2010 - 7:43pm

Ingredients




1 cup Chopped Onion
1 teaspoon Minced Garlic
2 tablespoons Extra Virgin Olive Oil
2 (14.5 oz)s cans Chicken Broth
2 cups cubed Turkey
1 (15 oz) can Solid Pack Pumpkin
1 (15 oz) can Cannellini Beans
1/2 teaspoon salt
1/2 teaspoon dried Basil
1/4 teaspoon pepper
2 tablespoons Johnny's Garlic Seasonings
1/2 tablespoon Italian Seasonings
1/2 teaspoon Louisiana Season or Crushed Red Pepper Flakes
2 larges Red Potatoes, cubed
Wondra Flour or Corn Starch
Grated Parmesan Cheese

Preparation

1 In a large soup pot sauté the onion and garlic in the olive oil until tender. Stir in the broth, turkey, pumpkin, beans, potatoes and all of the spices. Bring to a boil and cook until the potatoes are tender and everything is heated. Thicken with some Wondra flour or corn starch to the desired thickness you like, then dish into bowls and garnish with Parmesan cheese.

About


It has been really cold, windy and rainy in Beaverton lately and the only thing to cure that is to make a big pot of soup. My husband found a recipe for a soup that we thought would do the trick to warm us up from the inside out, we wanted a soup that was thick, hearty and full of flavor and this recipe had all of that. We did of course take the liberty to add a few things to make it more our own recipe and to make this soup really have a kick.

Comments:
Lynn Galgano

Very Good for thanksgiving leftovers