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Turkey Soup
A homestyle soup made with leftover roast turkey and homemade stock, leftover creamy gravy, a fair amount of nutritious vegetables, hearty noodles, and fragrant fresh herbs. It's an excellent way to use up leftover turkey from the holidays.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Heat olive oil in a large pot over medium heat. Add carrot, onion and celery and saute 8 to ⏱️ 10 minutes to nearly soften. Add garlic and saute ⏱️ 1 minute longer.
olive oil1 Tbsp(5 oz) dry rotini pasta (or medium egg noodles)2 cupsminced garlic (3 cloves)1 Tbsp
2
Pour in turkey stock, add thyme, rosemary, sage and nutmeg. Season with salt and pepper to taste. Bring to a simmer, then reduce heat just below medium. Cover and simmer ⏱️ 10 minutes.
(5 oz) dry rotini pasta (or medium egg noodles)2 cupsSalt (and black pepper)
3
Add pasta and cook until tender. Cook time will vary based on type of pasta or noodle used, about 6 to ⏱️ 12 minutes.
4
Stir in cooked turkey, corn, and gravy and warm through.
5
Stir in parsley. If desired you can additionally season the soup with some lemon zest or a spritz of lemon juice for bright zesty flavor.
(5 oz) dry rotini pasta (or medium egg noodles)2 cupschopped parsley (or 1 tbsp dried)3 Tbsp
Nutrition Facts
calories
306 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
573 mg
protein Content
23 g
trans Fat Content
0.004 g
cholesterol Content
42 mg
carbohydrate Content
39 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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