Looking for a little immune system boost? This leftover turkey, kale, and quinoa soup has come to your rescue! High in protein, fiber, and full of warm goodness, it’s a no brainer for a quick weeknight meal. At Della, we want to continue to inspire new ways to use leftovers and think this soup is the perfect solution to use up all that leftover turkey from the holidays!
– Della Basmati & Quinoa, cooked as directed
– (Leftover) Turkey, cooked (you can also substitute chicken here)
– Shallots, chopped
– Carrots, chopped
– Celery, chopped
– Tomatoes, diced (fresh or canned)
– Chicken or Veggie Stock
– Season with: Salt, Pepper, Italian Seasoning
To Assemble Your Stir:
Heat oil in a large pot or dutch oven, add shallot, carrots, and kale. Cook at med heat until softened. Add chicken or veggie stock, cooked basmati & quinoa, turkey, tomatoes, celery and spices. Stir and allow to come to a boil. Turn heart to low and simmer about 10 min. Pour in a bowl and serve…your body will thank you 🙂
You can easily create a vegetarian version of this soup by using vegetable stock instead of chicken and omitting the turkey. Did you recently stock up on fresh carrot and celery sticks for your guest to dig into? Well after the ranch dip is all gone, this soup is a great way to repurpose your remaining veggies. We are always looking to create a stir in the kitchen and think finding inventive uses for leftovers is a great way to do that!