Turkey Minestrone Soup

Perfect for using up your left over turkey and vegetables, this Turkey Minestrone soup, makes a delicious healthy lunch or light evening meal, for the Twixmas period.

Packed with goodness, it will definitely make you feel healthy again after the glut of rich food, over the Christmas period. Plenty of fibre, vitamins and minerals, it will be great throughout winter to give our immune and digestive systems a boost.

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Turkey Minestrone Soup

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  • Author: Rachel Wilcock
  • Total Time: 55 minutes
  • Yield: 6 1x


Delicious, healthy, hearty way to use up Christmas leftovers



2 tsp olive oil

100g smoked bacon lardons

1 red onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

2 garlic cloves, finely chopped

2 bay leaves

2 thyme sprigs

300g celeriac (or any other root veg), cut into cubes

200g potato, cut into cubes

400g can borlotti beans, drained and rinsed

1 Β½l chicken stock or turkey stock

350g cooked turkey

100g orzo

75g curly kale, shredded


  1. Heat 1 tsp of oil in a large saucepan.
  2. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
  3. Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan.
  4. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured.
  5. Add the garlic and herbs, and cook for 2 mins more.
  6. Tip in the celeriac, potato, borlotti beans and chicken stock.
  7. Bring to the boil, then simmer, uncovered, for 10-15 mins.
  8. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
  9. Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.
  • Prep Time: 15
  • Cook Time: 40


  • Calories: 345



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