Next Day Turkey Soup

Use leftover turkey to simmer up this healthy easy-to-make pasta soup using Progresso® chicken broth, sweet potatoes and green beans. MORE+ LESS-

By Betty Crocker Kitchens

September 4, 2012

cloves garlic, crushed and finely chopped

tablespoons olive oil

onion, chopped

carrot, finely chopped

stalk celery, finely chopped

tablespoon chopped fresh sage leaves, if desired

cartons (32 oz each) Progresso™ chicken broth

bay leaf

cups green beans, cut into 1-inch pieces*

sweet potato, diced*

1/2

cup uncooked small pasta, such as orzo or pastina

cups diced cooked dark turkey meat

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1

In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.