Turkey Rice Vermicelli Soup

Turkey Rice Vermicelli Soup
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    large pepper, seeded and coarsely chopped

  • 2 Tbsp.
    (30 mL)

    minced garlic

  • 1 Tbsp.
    (15 mL)


  • 3

    plum tomatoes, diced

  • 2 cups
    (500 mL)

    turkey, cut into bite-size pieces

  • 6 cups
    (1 1/2 L)

    chicken broth

  • 1/4 lb
    (115 g)

    dried rice vermicelli

  • 2 cups
    (500 mL)


  • to taste Salt and pepper

  • 1/2 cup
    (125 mL)

    sour cream

  • 4

    scallions, sliced diagonally


In a large pot, heat oil over medium-high heat and cook pepper, garlic and paprika and cook 3 minutes.

Add tomatoes and continue cooking over medium-high heat while stirring in turkey and chicken broth. Simmer 15 minutes. Add rice vermicelli and cook 3 minutes.

Add a little water or broth to thin soup to desired consistency.

Stir in spinach just before serving,season and serve, adding a dollop of sour cream and scallions to each bowl.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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