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Tuscan Turkey and Veggie Soup

Tuscan Turkey and Veggie Soup

Recipe by Lee Hersh of Fit Foodie Finds

Yield: 6-8 servings | Prep Time: 30 minutes | Cook Time: 1 hour


  • 4 celery stalks, chopped
  • 4 medium carrots, chopped
  • ½ large onion, diced
  • 6 small purple/red potatoes, chopped
  • 1 (15 oz.) can Northern white beans
  • 2 stalks kale, de-stalked, chopped
  • 3 cups leftover turkey (white meat), chopped into bite-sized pieces
  • 1 Tbsp. garlic, minced
  • 2 Tbsp. extra virgin olive oil
  • 2 bay leaves
  • 2 tsp. Tuscan sunset or Italian seasoning
  • 2 tsp. basil, dried
  • 2 Tbsp. fresh parsley, finely chopped
  • salt and pepper, to taste
  • 48 oz. can chicken broth, low sodium
  • 2 Tbsp. NAKANO® Roasted Garlic Seasoned Rice Vinegar


  1. First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite-sized pieces, finely dice your onion and de-stalk your kale and chop into small pieces.
  2. Next, in a large pot, heat 2 Tbsp. of extra virgin olive oil and 1 Tbsp. of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
  3. Chop turkey into bite-sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
  4. Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
  5. Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.


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