Turkey and Pasta Soup
A quick soup that utilizes Thanksgiving leftovers, but it’s no less fulfilling than one that has been simmering all day.
Photo by Iuliia Nedrygailova
SERVES 6–8
1 tablespoon olive oil
2 carrots, sliced
1 medium onion, chopped
2 stalks celery, sliced
2 cloves garlic, minced
6 cups chicken or turkey stock
28-ounce can stewed or diced tomatoes
1 cup uncooked pasta or noodles (your favorite shape)
2–3 cups cooked turkey, shredded
½ tablespoon Italian seasoning
Kosher salt
Black pepper, freshly ground
Red pepper flakes, pinch
1 15-ounce can cannellini beans, drained and rinsed (optional)
Parmesan cheese, grated
In a Dutch oven or large pot, over medium heat, heat oil. Saute carrots, onions and celery until onions are soft. Add garlic and cook an additional minute. Add stock and tomatoes and bring to a boil; cook 10–15 minutes.
Add pasta, turkey, seasonings and beans and bring to a boil. Cook for an additional 10–12 minutes until pasta is cooked. If soup is too thick for your preference, add additional stock. To serve, ladle into individual bowls and top with grated Parmesan cheese.
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