Turkey & Vegetable Soup Recipe

Makes 6 Generous Bowls. Warm up your holiday season with a homestyle soup made with all the goodness of your Roasted Turkey Breast and country-style sides.

Turkey & Vegetable Soup

3 cups Cracker Barrel® Roasted Turkey Breast, pulled
3 ribs celery, 3/8” bias cut
1/2 cup onion, 1/2” rough chop or diced
3 Tbsp. olive oil
3 Tbsp. basil pesto divided
3 quarts chicken broth
1 can stewed tomatoes
2 cups Cracker Barrel® prepared Carrots, 3/8” bias cut
1 cup Cracker Barrel® prepared Corn
1 cup Cracker Barrel® prepared Green Beans
1 package of tortellini (refrigerated)
1 baguette, cut into 6 pieces

How to Make

  1. Preheat oven to 325°F.
  2. Combine olive oil, chopped celery and onion, 1 Tbsp. of pesto, and chicken broth in an 8-quart saucepot. Cover with lid and sweat ingredients over medium heat until onions are translucent.
  3. Remove lid, add stewed tomatoes, and reduce liquid by half.
  4. Add Roasted Turkey Breast, Carrots, Corn, and Green Beans and bring to a simmer.
  5. Add tortellini and simmer until done (approximately 7 minutes). Add remaining 2 Tbsp. basil pesto to desired taste.
  6. Place Baguette Slices into oven. Bake until crispy and hot (approximately 6–8 minutes).

NOTE: Fresh carrots, green beans, and corn can be substituted for Cracker Barrel® country sides. If substituting fresh vegetables, add during step 2.

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