Leftover Turkey Soup
A hearty and comforting soup made with leftover turkey, vegetables, and noodles. Perfect for a quick and delicious meal after the holidays.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoon extra virgin olive oil
- 2 large carrots sliced (about 1.5 cups)
- 3 stalks celery sliced (about 1.5 cups)
- 1 yellow onion chopped (about 2 cups)
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 4 cups leftover turkey shredded
- 3.5 cups turkey broth or chicken broth
- 3.5 cups water
- 2 cups ditalini pasta uncooked
- chopped parsley for garnish, optional
Instructions
Preparation Steps
- Heat olive oil over medium high heat in a large pot for 1 minute or until it begins to sizzle.
- Sauté carrots, celery, and onion in olive oil until the onions become translucent and the celery and carrots have begun to soften, about 3 minutes.
- While sautéing, season the vegetables with garlic salt and ground black pepper.
- Add in the leftover turkey, turkey broth, water, and ditalini pasta. Stir everything together.
- Bring to a boil, then cover the pot and reduce to a simmer. Let the soup simmer for 8 to 10 minutes or until the ditalini pasta are al dente and the carrots are fork tender.
- Use a ladle to pour your soup into bowls and serve warm with chopped parsley as a garnish, if desired.
Notes
This soup is best enjoyed warm and is a perfect way to use up leftover holiday turkey. Feel free to add other vegetables you have on hand, such as peas or corn.