How to make it

  • In a large soup pot cook the onion in the oil over low heat until just limp, 10 minutes. Add the garlic, carrot, celery, red pepper flakes, basil and oregano and continue cooking for 10 minutes more.
  • Add the stock, mushroom soup and chili; bring to a boil and lower the heat to simmer 15 minutes until vegetables are tender. Taste for seasoning and add salt & pepper to taste. Add the beans, spinach, turkey and noodles; cook until noodles are tender, 7-8 minutes.
  • Cook’s notes:
  • (1) I hope you keep Parmesan rinds, because this soup just calls out for pieces of rind added with the stock. They are nice little surprises when your spoon picks one up in the soup. Cut them to about 1/2" squares.
  • (2) If you have holiday gravy leftover, add it to the soup in place of the mushroom soup for a wonderful flavor.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • elgourmand2 3 years ago
    Great post. One of my brothers in law is supposed to be sending a turkey over from American Samoa. It may even get here. Last year, I bought a 12lb. bird here. Cost me about $40.00 USD. Bugger that. If no turkey, chicken, with a couple turkey tails. I agree about Camber's. Hard to find here. The canned soups from New Zealand are rubbish. Thanks. RJ
    Was this review helpful? Yes Flag
  • mommyluvs2cook 3 years ago
    Yummy, looks delicious!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes