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