Turkey Vegetable Soup

By spend with pennies

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Ingredients

1 tablespoon olive oil
3 tablespoons butter
1 large onion (diced)
4 ribs celery (sliced)
2 cloves garlic (minced)
¼ cup all-purpose flour
2 teaspoons Italian seasoning
6 cups chicken broth (low sodium)
14.5 ounces canned petite diced tomatoes (1 can, with juices)
3 cups cooked chopped turkey (or shredded turkey)
2 cups frozen mixed vegetables (thawed, or leftover cooked vegetables)
6 ounces medium pasta
salt and pepper to taste

Prep Time10mins
Cook Time35mins
Servings8

Instructions

In a Dutch oven or large pot, cook onion, celery, and garlic in olive oil and butter over medium heat for about 5 minutes or until softened.

Stir in flour and Italian seasoning. Cook 2 minutes.

Add broth, tomatoes, and turkey. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes.

Stir in mixed vegetables and pasta*. Cook 10-15 minutes or until pasta is tender. Season with salt and pepper to taste.

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Dinner,Entree,Lunch,Main Course,Soup,Turkey

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