Description
This Turkey Soup recipe is a delicious way to use leftover turkey, with a rich broth and fresh vegetables. Customize it with pasta, rice, or extra veggies for a hearty meal!
Ingredients
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- 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 (or turkey broth/stock)
- 1 bay leaf
- 3 cups leftover turkey, diced or shredded
- 1 cup bowtie pasta, uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
Instructions
- Sauté the Vegetables:
Melt butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings, then stir to combine. - Add Broth and Turkey:
Pour in chicken broth, bring to a boil, and reduce to a simmer. Add the diced turkey and simmer uncovered for 15 minutes. - Cook the Pasta:
Boil the pasta separately until al dente. Drain and add directly to serving bowls. - Assemble and Serve:
Ladle the hot soup over the pasta. Avoid adding pasta directly to the soup pot to prevent it from absorbing too much broth and becoming mushy.
Notes
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Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg