Test Kitchen

Italian Turkey Soup

The last gasp of our Thanksgiving turkey is in the form of Italian turkey soup that has a hint of Tuscan flavors. This dish makes for a delicious meal when you are right back to work after the holiday and you want to take it easy getting ready for the holiday party rush.


  • 1 large yellow onion, rough chopped
  • 1 cup leeks, white part only, chopped
  • 8 garlic cloves, finely chopped
  • 2 tablespoons rosemary, finely chopped
  • 1/4 cup thyme leaves, finely chopped
  • 1 teaspoon red pepper flakes
  • 2 cups carrots, peeled and chopped
  • 2 cups celery ribs, chopped
  • 10 cups of homemade chicken stock
  • 1 28 oz whole tomatoes, drained and chopped
  • 8 ounces of pasta, I prefer short and thick pasta
  • 2 cups frozen peas
  • 8 ounces of baby spinach
  • 6 lemons
  • Freshly grated parmesan cheese
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Making It

  • Put a dutch oven over medium heat, add 1/4 cup of olive oil and 2 tablespoons of unsalted butter, when bubbling add the onion, leeks, red pepper flakes, thyme, rosemary, carrots, celery and sautΓ© for 8 minutes, add the garlic and cook for another 4, add the chicken stock and bring to a boil, let simmer for 10 minutes, add the tomatoes, and pasta and peas, remove when pasta is al dente, add lemon juice, salt and pepper to taste
  • When you put the soup oil the bowl top with parmesan and olive oil drizzled on top

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