Soup
Leftover Turkey Soup with Bow-Tie Pasta
Leftover turkey and vegetables simmer in an herb-seasoned broth ladled over bow-tie pasta.
- Yield
- 6 servings
- Cuisine
- American
Serving ideas
Serve with bread or crackers.
Ingredients
See the ingredient checklist
- 2 tbsp butter
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 8 cups chicken or turkey broth
- 1 bay leaf
- 3 cups cooked turkey, diced or shredded
- 1 cup dry bow-tie pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp mustard powder
- 1/4 tsp ground sage
- 1/4 tsp black pepper
Before you cook
Keep leftover pasta and broth separate so the pasta keeps its texture.
How to make Leftover Turkey Soup with Bow-Tie Pasta
Melt the butter in a soup pot over medium heat. Cook the onion, celery and carrots for about 5 minutes to soften them.
Stir in the garlic, Worcestershire, hot sauce, bay leaf, basil, oregano, parsley, mustard powder, sage and pepper. Pour in the broth and bring it to a boil.
Lower the heat, add the turkey and simmer uncovered for 15 minutes. Remove the bay leaf.
Cook the pasta separately until al dente. Drain, divide it among the bowls and ladle the soup over it.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Leftover Turkey Soup with Bow-Tie Pasta
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Ingredients
2 tbsp butter- 1 small yellow onion diced
- 2 celery ribs diced
- 1 cup carrots diced
- 3 cloves garlic minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 8 cups chicken or turkey broth
- 1 bay leaf
- 3 cups cooked turkey diced or shredded
- 1 cup dry bow-tie pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp mustard powder
- ¼ tsp ground sage
- ¼ tsp black pepper
Instructions
- Melt the butter in a soup pot over medium heat. Cook the onion, celery and carrots for about 5 minutes to soften them.
- Stir in the garlic, Worcestershire, hot sauce, bay leaf, basil, oregano, parsley, mustard powder, sage and pepper. Pour in the broth and bring it to a boil.
- Lower the heat, add the turkey and simmer uncovered for 15 minutes. Remove the bay leaf.
- Cook the pasta separately until al dente. Drain, divide it among the bowls and ladle the soup over it.
Notes
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