Turkey Squash And Pasta Soup Recipes

BUTTERNUT SQUASH NOODLE SOUP WITH TURKEY

Butternut Squash Noodle Soup with Turkey image

Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days. Perfect for using up leftover turkey.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 48m

Yield 8

Number Of Ingredients 9

Ingredients

6 cups low-sodium chicken broth
3 ribs celery, chopped
½ white onion, chopped
1 teaspoon chopped garlic
¾ teaspoon Mexican oregano
¼ teaspoon ground chipotle chile pepper, or to taste
¾ butternut squash, peeled and cut into noodle shapes
2 cups diced cooked turkey
1 teaspoon chopped fresh cilantro, or more to taste

Steps:

Combine chicken broth, celery, onion, garlic, Mexican oregano, and ground chipotle in a large pot; bring to a boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
Stir butternut squash and turkey into the broth mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 13.4 g, Cholesterol 29.6 mg, Fat 2.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 132.5 mg, Sugar 3.4 g

CHICKEN, SQUASH AND PASTA SOUP

Chicken, Squash and Pasta Soup image

Butternut squash adds color and nutrients to chicken noodle soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, coarsely chopped (1/2 cup)
1 teaspoon dried sage leaves
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 cups uncooked tricolor rotini pasta (about 5 oz)
1 1/2 cups 3/4-inch cubes peeled butternut squash
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook celery, onion and sage in oil 5 to 6 minutes, stirring frequently, until onion is softened.
Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 12 to 15 minutes, stirring occasionally, until pasta and squash are tender.

Nutrition Facts : Calories 270, Carbohydrate 24 g, Cholesterol 50 mg, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 2 g, TransFat 0 g

CURRIED SQUASH AND TURKEY SOUP

Curried Squash and Turkey Soup image

Simply add curry paste and coconut milk to this quick and comforting turkey soup that's so easy to make on weeknights.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 container (8 oz) refrigerated prechopped tricolor bell pepper mix
2 tablespoons red curry paste
3 cups cubed (1/2 inch) seeded peeled butternut squash
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) coconut milk (not cream of coconut)
2 cups shredded cooked turkey

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic, gingerroot and bell peppers; cook 5 to 6 minutes, stirring frequently, until onion is crisp-tender. Add curry paste; cook 1 minute. Stir in squash; cook 3 to 4 minutes or just until squash begins to brown.
Add salt, red pepper, broth, coconut milk and turkey. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until squash is tender and soup is slightly thickened.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Fat 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg

TURKEY PASTA SOUP

Turkey Pasta Soup image

This quick soup has such a great flavor that everyone I've shared it with has added the recipe to her list of favorites. It also simmers up well in a slow cooker.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked small pasta shells
1 pound lean ground turkey
2 medium onions, chopped
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. Meanwhile, in a large stock pot, cook turkey, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.

Nutrition Facts : Calories 211 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 868mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY, SQUASH, AND PASTA SOUP

Turkey, Squash, and Pasta Soup image

I discovered this recipe back in the winter but my family likes it so much I make it even during the hot weather. Adapted from Betty Crocker.

Provided by Little Suzanne

Categories Poultry

Time 51m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 stalks celery, coarsely chopped
1/2 cup coarsely chopped onion
1 teaspoon dried sage
6 cups chicken broth or 6 cups chicken stock (homemade stock is better but canned broth will do)
3 cups chopped cooked turkey (1/2 inch pieces)
1 1/2 cups uncooked tri-color spiral pasta
1 1/2 cups peeled chopped butternut squash (3/4 inch cubes)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

In a 5-quart soup pot, heat the oil over medium-high heat.
Saute celery, onion, and dried sage for 5-6 minutes, stirring often.
Add the remaining ingredients; bring to a boil.
Lower the heat to medium, cover and cook 12-15 minutes (stir every so often), until the noodles and squash are tender.
Adjust seasoning to taste.

Nutrition Facts : Calories 279, Fat 7.5, SaturatedFat 1.9, Cholesterol 53.2, Sodium 922.7, Carbohydrate 22.6, Fiber 1.8, Sugar 2.6, Protein 28.7

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