Go Back
+ servings
Leftover Turkey Vegetable Quinoa Soup
Print Recipe
5 from 1 vote

Leftover Turkey Vegetable Quinoa Soup

Use your leftover turkey in this healthy quinoa soup that is packed with vegetables!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 253kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small red or white onion diced
  • 2 stalks celery diced
  • 1 Russet potato peeled and diced
  • 2 cups frozen mixed vegetables with green beans, corn, carrots, and peas
  • 2 ½ cups chopped leftover turkey
  • 1 15 ounce can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • ½ cup quinoa
  • Shredded Parmesan cheese for topping

Instructions

  • Heat olive oil over medium-high heat in a large soup pot.
  • Add onion and celery. Cook for 5-7 minutes, until softened.
  • Add potato, mixed vegetables, turkey, tomato sauce, chicken broth, Italian seasoning, and quinoa.
  • Season with salt and pepper, to taste.
  • Bring to a boil, reduce heat, and simmer for 25-30 minutes, until quinoa is cooked and potatoes are softened.
  • Top with parmesan cheese.
  • Enjoy!

Nutrition

Calories: 253kcal | Carbohydrates: 30g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 997mg | Potassium: 722mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3428IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 3mg