Turkey Pasta Soup
Savor the cozy comfort of Turkey Pasta Soup, a hearty, one-pot meal perfect for transforming leftover turkey into a delicious family dinner. Brimming with tender turkey, vibrant vegetables like carrots, celery, and onion, and enriched with fragrant herbs such as thyme and oregano, this soup is a symphony of savory flavors. Nutritious greens like spinach or kale and al dente pasta make each spoonful satisfying and wholesome. Simmered in a rich broth, this easy-to-make recipe comes together in just 45 minutes, offering a warm and comforting bowl that’s perfect for chilly evenings. Ideal for meal prep or weeknight dinners, this soup can be served hot, garnished with fresh parsley for a flavorful finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 3 cloves, minced garlic
- 2 cups, shredded or diced cooked turkey
- 8 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 cup uncooked small pasta (e.g., ditalini, macaroni)
- 2 cups, chopped spinach or kale
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cooked turkey to the pot, followed by the chicken or turkey broth, dried thyme, dried oregano, and bay leaf. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld together.
Add the uncooked pasta to the pot and cook according to the package instructions, typically 8-10 minutes, or until the pasta is tender.
Stir in the chopped spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7348 mg | 320% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.2 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4718 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
