Hearty Turkey and Vegetable Pasta Soup

Ingredients

- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 3 cups cooked turkey, shredded
- 8 cups turkey or chicken broth
- 1 bay leaf
- 1 teaspoon poultry seasoning
- 1 cup pasta (fettuccine or egg noodles)
- 2 tablespoons flour
- Salt, to taste
- Pepper, to taste
- 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Vegetables and Turkey:
    a. Dice the onion, slice the carrots, and chop the celery.
    b. Shred the cooked turkey into bite-sized pieces using a fork or your hands.

2. Sauté the Vegetables:
    a. In a large pot, heat the olive oil over medium heat.
    b. Add the diced onion, sliced carrots, and chopped celery.
    c. Sauté the vegetables for about 5 minutes until they begin to soften.

3. Cook the Broth:
    a. Pour in the turkey or chicken broth and add the bay leaf.
    b. Stir in the poultry seasoning, salt, and pepper to taste.
    c. Bring the mixture to a gentle boil.

4. Thicken the Soup:
    a. In a small bowl, combine the flour with a bit of broth to create a smooth paste.
    b. Gradually whisk the paste into the pot to thicken the soup slightly.

5. Add the Turkey and Pasta:
    a. Stir in the shredded turkey.
    b. Add the pasta to the pot and cook for 10-15 minutes, or until tender.

6. Finishing Touches:
    a. Once the pasta is cooked, discard the bay leaf.
    b. Stir in the freshly chopped parsley.

7. Serve:
    a. Ladle into bowls and adjust the seasoning as necessary.
    b. Serve hot with crusty bread or your favorite side.

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Turkey soup, Vegetable soup, Pasta soup, Turkey leftovers, Soup recipe, Comfort food, Easy lunch, Hearty soup, Fall recipe, Homemade soup

Recipe Yield

Feeds 4 adults

Calories

Total: 1400 calories

#TurkeyPastaSoup #ComfortFood #EasyLunch #LeftoverTurkey #HomemadeSoup