We use our store-bought pesto and chopped up turkey slices to flavor-up regular ol' scrambled eggs. Topped with avocado and served with a soup, you have a hearty breakfast for dinner meal! Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives.
Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and leftover carrots to heated oil. Saute for ~3 minutes, until onions start to soften.
Add in diced tomatoes, crushed tomatoes, chicken stock, and oregano. Cover and bring to a boil, and then simmer uncovered for ~10 minutes.
While soup is simmering, heat up a non-stick pan over medium heat for eggs. Spray with some cooking oil and pour whisked eggs and chopped turkey into pan. Scramble over heat until you get the texture you want. Remove from heat and fold in pesto.
After soup has simmered, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper.