Description
This hearty turkey soup with bowtie pasta is perfect for using up leftovers.
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 2 ribs celery (diced)
- 1 cup carrots (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth (can sub turkey broth or stock)
- 1 bay leaf
- 3 cups leftover turkey (diced/shredded)
- 1 cup bowtie pasta (uncooked)
- 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
- ¼ teaspoon EACH: ground sage, pepper
Instructions
- Melt butter in a large (4 quart) soup pot over medium heat.
- Add the onions, carrots, and celery and soften for 5 minutes.
- Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
- (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
- Add the chicken broth and bring the soup to a boil.
- Reduce to a simmer and add the diced turkey.
- Simmer gently, uncovered, for 15 minutes.
- Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
- See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes.
Notes
- This soup is perfect for using up leftover turkey from holiday meals.
- Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 grams
- Sodium: 900 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 mg