Leftover Turkey and Vegetable Soup

Leftover Turkey and Vegetable Soup


  • 1 tbsp olive oil
  • 1 medium onion
  • 2 large carrots chopped
  • 2 stalks celery trimmed and chopped
  • 2 large bell peppers chopped
  • 5 cups water
  • 3 packets Vegetable Flavor Collagen Bone Broth
  • 1 10oz can diced tomatoes
  • 1 bay leaf
  • 1/2 tsp dried basil
  • 2 cups cooked turkey or chicken shredded
  • 1/2 cup uncooked whole-wheat pasta, orzo, or pasta substitute optional
  • Minced fresh cilantro garnish


  • In a large saucepan, sauté the onions, carrots, celery, and peppers in olive oil until tender. Add garlic, and cook 2 minutes longer.
    Stir in the water, can of diced tomatoes, bay leaf, and basil.
    Bring to a boil. Reduce heat, and simmer uncovered for 15 minutes.
    Meanwhile, cook orzo or pasta according to package directions and drain.
    Stir orzo and turkey into soup. Heat through.
    Discard bay leaf.
    Sprinkle with cilantro.
    Serve, sip, and savor! 


Leave a Reply

Your email address will not be published. Required fields are marked *