Turkey Soup with Vegetables and Pasta

My mother, Helen, taught me this variation of turkey soup. This quick and economical soup became a family favourite. There is only one gram of fat per ounce of turkey meat; turkey is also a source of protein, B vitamins and iron.

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


2 tbsp (30 mL) olive or vegetable oil
1 small onion, chopped
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) chopped celery
1 can (19 oz/540 mL) crushed or stewed tomatoes
4 cups (1 L) water
1/4 cup ( 75 mL) chopped fresh basil OR 1/2 tsp (2 mL) dried
1 bay leaf
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) black pepper
2 cups (500 mL) chopped cooked turkey
1/2 cup (125 mL) uncooked macaroni or other small pasta shape
Fresh sage or parsley sprigs and grated Parmesan cheese for garnish


  1. In a crock-pot or large heavy saucepan, heat the oil. Sauté the onions, carrots, and celery for 2-3 minutes. Add the tomatoes, water, basil, tarragon, sage, bay leaf, salt, and pepper. Simmer, covered, another 10 minutes. If liquid reduces too much, add a little water or tomato juice.
  2. Add pasta. Simmer, uncovered and stirring occasionally, another 8-10 minutes until pasta is cooked. Discard the bay leaf. Ladle soup into bowls and garnish with fresh sprigs of sage or parsley and a sprinkle of Parmesan cheese, if desired.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:682