Christmas Turkey Minestrone

Put your leftover roast turkey to good use in this festive twist on the classic Italian soup. It’s packed with macaroni, smoked bacon, carrots and parsnips for winter-warming bowl food.


1 tsp olive oil
80g smoked bacon, chopped
1 medium onion, finely chopped
1 medium carrot, finely diced
1 medium parsnip, finely diced
2 garlic cloves, crushed
1 x 400g tin chopped tomatoes
800ml chicken stock (made using 1½ stock cubes)
75g macaroni
200g leftover roast turkey (or chicken), shredded
75g shredded kale


  1. Heat the oil in a large saucepan and fry the bacon until crisp and golden; around 5 minutes over a medium heat. Transfer to a plate with a slotted spoon. Add the onion, carrot and parsnip to the fat that’s remaining in the pan and cook the veg over a medium-low heat for 5 minutes, until softened. Stir in the garlic for a further minute.
  2. Tip in the tinned tomatoes and pour in the stock. Bring up to a simmer and then add the macaroni, stirring regularly. Simmer for 6-8 minutes, until the pasta is just tender.
  3. Stir in the cooked bacon, turkey or chicken and kale for a final 2 minutes, or until everything is piping hot.
  4. Ladle the soup into bowls to serve.

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