Large chunks of juicy turkey mixed together with tomatoes, beans, and a whole lot of spinach makes this soup so delicious and a great selection for a cold winter night! If you are looking for something to do with your left over thanksgiving turkey, this is it!
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So Thanksgiving has come and gone, and we enjoyed a nice dinner with friends and family at home. I hope everyone also had a wonderful thanksgiving as well. The best part about hosting is that the left overs are allllll yours. We had all kinds of stuff to eat the rest of the week between, green bean casserole, sweet potato bake, mashed potatoes, cranberries, and the beloved turkey, we had our tummies nice and full. After a few days we were all turkey-ed out. I got this idea to turn the remaining turkey into a delightful soup to eat for dinner on Packer Sunday. My dad had already picked the turkey into pieces, so I used about a pound and a half in the soup, but if you have more, is there really such thing as too much turkey in soup?
I used northern beans in this recipe, and I got the dried kind, so I soaked them for about 7 hours before using them in this soup. If you don't have that much time to soak your beans, if you use boiling water, you can soak them for about an hour instead or according the the package they come in.
Mixing Up The Goods
To start, I heated some oil in the soup pot on medium heat and cooked up the yellow onion until they were soft. I added the red pepper flakes, black pepper, and garlic in once the onions were cooked and mixed that around for a few minutes until I could smell the garlic.
Next I dumped the diced tomatoes into the pot slowly, then added in the basil and oregano. Once these were all combined, I drained my soaking beans, and added them to the mix and stirred it all up together. I then added in the turkey by ripping it into relative bite size chunks and tossing it in the pot. I added in the spinach and mixed that all in as best as the pot would allow. Once I had a little room back in the pot from the spinach wilting, I added in the chicken broth and turned the heat up to high until the soup was boiling. I then reduced it to a simmer, and let it cook down for about 2 hours.
Once everything is all set to go, turned the burner off, stirred in the grated Parmesan cheese, and it was ready to serve! The beans, turkey, and spinach make this soup nice and filling and I couldn't finish my 2 cup serving.
If you don't have left over turkey and don't feel like cooking one up, You could grab a rotisserie chicken from the grocery store and pick the meat off that instead. It will change the flavor of the soup slightly, but will still be delicious