Turkey Soup with Pasta and Vegetables Recipe

Introduction

This warm and comforting turkey soup is a perfect way to use leftover turkey and enjoy a hearty, nutritious meal. Packed with vegetables, tender turkey, and tender pasta, it’s simple to make and perfect for a cozy day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 tablespoon all-purpose flour
• 3 large carrots, peeled and sliced
• 2 ribs celery, sliced
• 2 to 3 cups cooked chopped turkey (or shredded)
• 8 cups turkey broth (or chicken broth, homemade or store bought)
• ½ teaspoon poultry seasoning
• 1 bay leaf
• 4 ounces medium shells (about 1 ½ cups, or other medium pasta)
• 1 tablespoon chopped fresh parsley (optional)
• Salt and black pepper, to taste

Instructions

1. Step 1: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook until tender, about 3 to 4 minutes. Stir in the flour and cook for an additional minute to form a light roux.
2. Step 2: Add the sliced carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf to the pot. Bring to a simmer and cook uncovered for 10 minutes to let the flavors meld.
3. Step 3: Stir in the noodles and cook for another 8 to 10 minutes, or until the pasta is tender. Remove the soup from the heat, discard the bay leaf, and mix in the fresh parsley if using.
4. Step 4: Taste and season the soup with salt and black pepper as needed. Serve warm and enjoy.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
• If you prefer a thicker soup, add an extra tablespoon of flour at the beginning or simmer a bit longer to reduce the broth.
• Try adding diced potatoes or green beans for extra vegetables and texture.
• Leftover cooked turkey can be shredded instead of chopped for a different texture.

Storage

Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as pasta tends to absorb liquid over time. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of turkey?

Yes, chicken works well as a substitute in this soup. Use cooked shredded or chopped chicken and chicken broth for a similar flavor.

What type of pasta works best in turkey soup?

Medium-sized pasta shapes like shells, rotini, or elbow macaroni work perfectly because they hold up well in the broth and add nice texture without overpowering the soup.