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Turkey Tomato Soup

Rated as 4.25 out of 5 Stars

"This soup is wonderful anytime of year, but especially when the tomatoes, green peppers, basil and garlic are all fresh from the garden."
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Original recipe yields 12 servings (3 quarts)


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  1. In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.


  • Nutritional Analysis: One serving (1 cup) equals 150 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 221 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 vegetable.
  • © 2002 Reiman Media Group, Inc.


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The soup was delicious, But don't forget to take the skin of the tomatoes off.

Excellent!! Had doubled recipe - and still had no leftovers for family of 3 - Big Hit and have already been asked to make again!!

Yuck. I am a soup lover and I hated this soup.....

This was great! I used turkey broth (from the turkey carcass) and added whatever veggies I had available (asparagus, onions, etc). It turned out delicious.