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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
Keep leftover pasta and broth separate so the pasta keeps its texture.
Adapted from Stephanie, The Cozy Cook.
