I am kind of doing things out of order this week. Today I am sharing the recipe for this week’s Website Wednesday post.
(By the way, this month I am featuring Recipage which is a recipe site that features blogger recipes. And if you are new to Kitchen Concoctions click here and here to read all about “Website Wednesday.”)
I am sharing the Website Wednesday recipe today, on Tuesday, because I have a fun Thanksgiving dessert recipe (using Oreos) that I teased you with yesterday (and I guess I am teasing you with today) that I will be sharing tomorrow.
But enough with all that mumbo jumbo!
Let’s talk Turkey Day leftovers again and specifically this soup!
I absolutely loved this soup! It does use jarred pasta sauce as its base, which I was a little worried about the outcome, but it works out wonderfully.
Because this soup uses pantry staples and leftover shredded turkey this is really inexpensive and quick meal! We gobbled (haha! Gobbled!) it up for a few days and I had enough to share with sick relatives, whom I am told gobbled it up too!
So let’s recap, this soup uses leftover turkey and pantry staples to create a hearty and comforting soup (that I was extremely sad to see the bottom of the pot when it was all gone) that feeds an army and only takes a few minutes to whip up. Uh, I would say that’s a day after Thanksgiving no brainer (when your brain might be a bit fried after all that turkey)!
One Year Ago: Hearty
Italian Tortellini Soup with Turkey and Taming a Turkey- 5 Tips for Preparing a
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Two Years Ago: Slow Cooker
Brown Sugar Ham
Three Years Ago: Eric’s
Classic Chicken Parmesan
Spicy Tomato and Turkey Soup
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6-8
2 teaspoons olive oil
2 large carrots, chopped
1 small onion, chopped
3 cloves garlic, minced
1 (24 ounce) jar spicy (arrabbiata) pasta sauce*
1 (14.5 ounce) can diced fire roasted tomatoes (do not drain)
2 cups shredded leftover turkey
5-6 cups turkey/chicken broth
1 (15 ounce) can Great Northern beans, drained and rinsed
1/8 teaspoon red chili pepper flakes
1 teaspoon dried Italian seasoning
2/3 cup small elbow pasta
Salt and black pepper, to taste
Heat oil over medium heat in a large soup pot. Add in carrots and onion; cook for 2-3 minutes. Stir in garlic and cook 1 minute more.
Stir in pasta sauce, diced tomatoes, turkey, broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Season with salt and black pepper, if necessary, and ladle into bowls to serve.
Serve as desired topped with parmesan or mozzarella cheese, fresh herbs or croutons.
*Note: My favorite jarred arrabbiata pasta sauce is Orti di Calabria (usually found in the ‘gourmet foods’ section of the grocery store). FYI, they didn’t pay me to say this, Orti di Calabria doesn’t know who I am. I just like their sauce and had to share!