Prep 5 mins
Cook 15 mins
What can be better than a soup from Thanksgiving big bird.
- 3 quarts basic turkey stock
- 1 medium onion, diced medium
- 2 medium carrots, peeled and cut into 1/4-inch-thick rounds
- 1 large celery rib, sliced 1/4 inch thick
- 1 tablespoon minced fresh thyme leave
- table salt & fresh ground pepper
- 2 -3 cups pasta shells, or other medium-sized pasta shape (medium)
- 2 tablespoons minced fresh parsley leaves
- Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
- Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
- Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
- Stir in parsley, adjust seasonings with salt and pepper; serve.
Yummy! This soup really has a homey feel to it. I used homemade turkey stock as written. That really made this rich and flavorful. This soup is sure to please everyone. Thanx!
Simple and delicious, we love this! I used some turkey shaped pasta I received as a gift in a swap recently and thought it was a fun addition! :) The only thing I did different was use a bit of dry parsley as I had no fresh, but it didn't hamper the flavor at all. This is a great filling soup to warm you up on a cold day! Thanks for posting this keeper!