The Best Keto Leftover Turkey Soup
7.3g
Net Carbs
26.6g
Protein
5.7g
Fat
3.1g
Fiber
203
Calories
Cooking tip: This minestrone style soup is the perfect use for leftover turkey, although I might roast a turkey breast just for this! Perfect for any cold day, the only tip for this easy soup is to be sure to let the leftover turkey warm all the way through before serving.
Ingredients:
- 1 tablespoon olive oil
- 1 cup (130g) chopped yellow onion
- 1 cup (130g) peeled and cubed turnip
- 1 cup (101g) chopped celery
- 1 tablespoon minced or pressed fresh garlic
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes and juices
- 1 1/2 pounds (24 ounces) cooked turkey, roughly chopped
- 3 cups (48g) chopped kale
- 8 ounce pouch linguini style hearts of palm noodles
- 1 tablespoon red wine vinegar
- 1/4 cup (80g) jarred roasted red peppers, diced
- 1/4 cup chopped fresh parsley
Directions:
- In a large pot over medium heat, warm oil. Add onion and sauté stirring frequently until becoming translucent, about 3 minutes. Stir in turnip, celery, and garlic and sauté until celery is softening, about 5 minutes. Sprinkle on Italian blend seasoning, salt, pepper and red pepper flakes, stirring in and cooking until fragrant, about 1 minute. Stir in broth and canned tomatoes, increase heat to bring to a simmer, then reducing heat to maintain the simmer until the turnip is tender, about 10 minutes. Stir in turkey, kale, and rinsed hearts of palm noodles and cook until warmed through, another 5-10 minutes.
- Remove from heat, stir in vinegar and garnish with roasted red pepper and parsley. Serve while warm. One serving is about 1 2/3 cups soup.
