Italian Turkey Bean And Tomato Soup Recipes

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TOMATO TURKEY SOUP

During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings.

Number Of Ingredients 15



Tomato Turkey Soup image

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

6 cups chicken or turkey broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup quick-cooking barley
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked turkey
1-1/2 cups sliced carrots
1-1/2 cups sliced celery
1 medium onion, chopped
1 cup chopped green pepper
1 package (10 ounces) frozen chopped okra

ITALIAN MEATBALL 'N' BEAN SOUP

This is a taste sensation the whole family will love.-Amanda Bowyer, Caldwell, Idaho

Provided by Taste of Home

Categories     Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 15



Italian Meatball 'n' Bean Soup image

Steps:

  • In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

Nutrition Facts : Calories 529 calories, Fat 31g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 1273mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 8g fiber), Protein 27g protein.

1 large egg
3 tablespoons 2% milk
1/3 cup seasoned bread crumbs
1 pound bulk Italian sausage
1/2 pound ground turkey
2 cans (14-1/2 ounces each) diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup water
2 green onions, thinly sliced
1 teaspoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon crushed red pepper flakes
Additional thinly sliced green onions, optional

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Italian White Bean Turkey Soup with Sage image

Steps:

  • Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

2 tablespoons olive oil
1 clove garlic, cut into wafer thin slices
3 tablespoons chopped fresh sage
19-ounce can cannelini beans pureed with 4 cups chicken broth
2 cups cubed cooked turkey
2 tablespoons lemon juice
Salt and freshly ground black pepper

ITALIAN TURKEY SOUP

Categories     Soup/Stew     Pasta     turkey     Quick & Easy     Dinner     Lunch     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13



Italian Turkey Soup image

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Serve, passing cheese separately.

1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked turkey
Grated Parmesan cheese

TUSCAN TOMATO-WHITE BEAN SOUP

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Tuscan Tomato-White Bean Soup image

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP

This was in AJC 30 minute challenge: only five ingredients and ready in 30 minutes. It said 4 servings, but next time will double for the 4 of us (I want leftovers). It was absolutely delicious. I used Turkey sausage. Plus I used 1/2 lb. turkey bacon as I only had 1/2 lb. sausage!

Provided by Thellie

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Italian Sausage, Tomato and White Bean Soup image

Steps:

  • In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
  • Add onion and saute until softened.
  • Add chicken broth, cannellini beans and tomatoes.
  • Stir to combine.
  • Cover and simmer for 10 to 15 minutes or longer if you need to.
  • Enjoy a quick and easy but really delightful meal.
  • Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.

Nutrition Facts : Calories 522.5, Fat 12, SaturatedFat 4.4, Cholesterol 59.4, Sodium 1124.9, Carbohydrate 64.2, Fiber 14.8, Sugar 5.8, Protein 42.6

1 lb sweet Italian turkey sausage, casings removed
1 onion, chopped
4 cups reduced-sodium chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained. (I substituted Northern beans)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic (called for draining but I chose not to)

ITALIAN SAUSAGE AND TOMATO SOUP

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Provided by Louise M. Soweski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14



Italian Sausage and Tomato Soup image

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  • Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g

1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2 bay leaves
1 cup rigatoni pasta

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15



Lemony White Bean Soup With Turkey and Greens image

Steps:

  • Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  • Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  • When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  • Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  • Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  • Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
3/4 teaspoon ground cumin, plus more to taste
1/8 teaspoon red-pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste

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