Turkey Noodle Soup - the BEST soup EVER! Turkey, spinach, tomatoes, and noodles simmered in turkey broth. A great way to use up leftover turkey! Turkey, diced tomatoes, onion, carrot, celery, tomato paste, Italian seasoning, basil, garlic, turkey stock, and egg noodles. Can make on the stovetop or in the crockpot. Freeze leftover for a quick meal later. Everyone RAVES about this soup! #soup #turkey #crockpot #slowcooker #turkeysoup #freezermeal
Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrots, and celery. Cook until vegetables start to soften.
Add tomato paste, garlic, Italian seasoning, and basil. Stir and cook for 1 minute.
Add diced tomatoes, turkey broth, chopped turkey, spinach, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes.
Add noodles and cook an additional 15 minutes, until noodles are soft.
I used purchased Turkey Stock for this soup. I bought it at Walmart. If you can't find turkey broth, you can substitute chicken broth. You can also make your own turkey broth with your leftover turkey carcass. Here is my recipe for Slow Cooker Chicken Broth: https://www.plainchicken.com/2015/07/slow-cooker-chicken-broth.html Just swap the chicken carcass for your turkey carcass.
You can make this soup in the slow cooker. Sauté the onions, carrots, and celery. Transfer the vegetables to the slow cooker and add all of the remaining ingredients except the noodles. Cook on LOW for 6 to 8 hours. About 20 to 30 minutes before serving, stir in the egg noodles.
This soup makes a great freezer meal. We often freeze the leftovers. Let the soup cool and transfer to freezer bags. To reheat, thaw in the refrigerator and reheat on the stove or in the microwave. You may need to add a little broth when reheating. The noodles will soak up some of the liquid.
If you are making this soup exclusively as a freezer meal, you may want to leave out the noodles until you reheat the soup. This will prevent the noodles from soaking up too much liquid.