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Turkey and Vegetable Pasta Soup Recipe

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3.9 from 8 reviews

  • Author: Lea
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings

Description

A comforting and hearty turkey soup made with leftover cooked turkey, fresh vegetables, and tiny ancini di pepe pasta, simmered in a flavorful low-sodium chicken broth with fresh herbs. This soup is perfect for using up turkey leftovers and providing a warm meal that's easy to prepare and full of rich flavors.

Ingredients

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced (~1 cup)
  • 2 medium celery stalks, thinly sliced (~1 cup)
  • 3 medium carrots, thinly sliced (~1 ¼ cups)
  • 3 garlic cloves, minced

Main Ingredients

  • 2 ½ cups leftover cooked turkey, cut or shredded into bite-sized pieces (1 lb)
  • 6 cups low-sodium chicken broth (homemade or store-bought)
  • ⅔ cup dry ancini di pepe pasta

Herbs and Seasoning

  • 1½ tablespoons minced fresh herbs (fresh sage, rosemary, thyme, or a mix)
  • ½ teaspoon fine salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste

Optional Garnish

  • Chopped fresh parsley or other herbs

Instructions

  1. Heat the pot: Place a large pot or Dutch oven (6 quarts or larger) over medium heat to warm up the cooking surface for making the soup.
  2. Add oil: When the pot is hot, add 1 tablespoon of extra-virgin olive oil, allowing it to warm and coat the pan evenly.
  3. Sauté vegetables: Add the diced onion, sliced celery, and carrots to the pot. Stir occasionally and cook for 7-8 minutes until the onion starts to soften and the vegetables release their aromas.
  4. Add garlic: Stir in the minced garlic and cook for about 1 minute more until fragrant, taking care not to burn it.
  5. Add turkey and broth: Incorporate the shredded cooked turkey and pour in the 6 cups of low-sodium chicken broth, stirring to combine with the vegetables.
  6. Bring to boil: Increase the heat to medium-high and bring the mixture just to a boil, uncovered, ensuring the broth heats evenly.
  7. Simmer vegetables: Reduce heat to low, cover with a lid, and simmer gently for about 10 minutes until the vegetables are nearly tender.
  8. Add pasta and herbs: Add the dry ancini di pepe pasta. If using dried herbs instead of fresh, add them now. Stir the soup and increase heat to medium.
  9. Cook pasta: Cover and cook for approximately 20 minutes, or until the pasta is tender and cooked through.
  10. Finish with fresh herbs: Remove the pot from heat and stir in any fresh minced herbs. Season with salt and pepper to taste, adjusting the flavors as desired.
  11. Rest and serve: Cover the pot and let the soup sit for 10 minutes to meld the flavors. Garnish with chopped fresh parsley or other herbs if desired, then serve warm.

Notes

  • If using dried herbs instead of fresh, add them along with the pasta at Step 8.
  • The soup benefits from sitting for 10 minutes before serving to allow flavors to fully develop.
  • This recipe is an excellent way to use leftover cooked turkey.
  • Ancini di pepe pasta can be substituted with other small pasta shapes like orzo or tiny pastina if unavailable.
  • Adjust salt and pepper at the end to control sodium and seasoning to your preference.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbylea.com/turkey-and-vegetable-pasta-soup-recipe/