Leftover turkey, beans, greens, and veggies are all swirled together in a garlicky broth in this out-of-this-world yummy soup. You can also cook this on low for 6 to 8 hours in the slow cooker. This has so many good for you veggies in it that you really don’t need anything else.
Add the chicken stock, potatoes, carrots, and garlic to a large stockpot.
Simmer until the vegetables are tender, about 10 -15 minutes.
Add the turkey, cannellini beans, baby kale salad, and onion & pepper mix.
Bring to a simmer and allow to simmer until the ingredients are heated through and kale is wilted but not slimy.
Ladle into bowls and float a baguette slice on each.
Sprinkle with the Parmesan and serve.
Slow Cooker
Add all of the ingredients except the baguette and Parmesan the slow cooker.
Cook on low for 4 to 6 hours.
Ladle into bowls and float a baguette slice on each.
Sprinkle with the Parmesan and serve.
Notes
Storage:Wait until the Tuscan turkey soup has fully cooled before transferring it to an airtight container. Then, refrigerate for up to five days.You can also freeze soup in an airtight container for up to three months.Tips
You don't have to remove the skin from the potatoes as long as you're using waxy potatoes with a soft peel, like Yukon golds.
Have very picky eaters? Scoop out the cooked veggies with a slotted spoon and blend until smooth. Stir the mixture back in, and your kiddos won't even know they're getting all that veggie goodness in each bite!
For a slight kick, serve the soup with a dash of red pepper flakes or your favorite hot sauce.
Separate leftover turkey soup into individual portions for a quick lunch the next day!
Freezing your soup? Great! Just make sure you don’t fill your containers all the way up to the tippy top. Since liquid expands in the freezer, you need to leave an inch or so of space.