Description
A hearty and comforting Turkey Vegetable Soup made with sautéed pancetta, a medley of diced vegetables, shredded turkey, and flavorful Italian seasoning simmered in chicken broth. This easy-to-make soup is perfect for a nutritious meal and garnished with fresh parsley for added freshness.
Ingredients
Scale
Meat and Protein
- ½ cup pancetta (or bacon as an alternative)
- 2 cups cooked turkey or chicken, shredded or diced
Vegetables
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 2 cups butternut squash, peeled and diced
Liquids and Sauces
- ½ cup passata or any tomato sauce
- 5 cups chicken broth (or vegetable broth as a substitute)
Seasonings
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Pancetta: In a large pot, add the pancetta or bacon and sauté over medium heat until cooked and crispy. Remove the pancetta from the pot, set aside, leaving the rendered fat in the pot for sautéing the vegetables.
- Cook Vegetables: Add the diced carrots, celery, and onions to the pot with the pancetta fat and cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent.
- Add Squash and Tomato Sauce: Stir in the diced butternut squash and mix well with the other vegetables. Then add the passata or tomato sauce, stirring to combine.
- Add Broth and Seasonings: Pour in the chicken broth, sprinkle the Italian seasoning, and season with salt and black pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Once boiling, reduce the heat to a simmer and cover the pot partially. Let it cook for 10-15 minutes until the vegetables, especially the butternut squash, are tender.
- Add Turkey and Finish Cooking: Add the shredded or diced cooked turkey or chicken to the pot. Continue to cook for an additional 10 minutes to warm the turkey and meld the flavors together.
- Serve and Garnish: Ladle the soup into 4 bowls. Top each serving with the cooked pancetta and freshly chopped parsley. Serve hot and enjoy your comforting turkey vegetable soup!
Notes
- Dice all vegetables uniformly so they cook evenly.
- Bacon works well as a substitute for pancetta if you cannot find it.
- If chicken broth is unavailable, vegetable broth can be used instead.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat leftover soup in the microwave or on the stovetop until hot.
- You can freeze this soup for up to 3 months; leave space in the container to allow for expansion when freezing.
