Total Time
20mins
Prep 5 mins
Cook 15 mins

What can be better than a soup from Thanksgiving big bird.

Ingredients Nutrition

Directions

  1. Bring turkey stock to simmer in large stockpot or Dutch oven over medium-high heat.
  2. Add onion, carrot, celery, thyme, and 1 teaspoon salt; cover and simmer until vegetables are just tender, about 10 minutes.
  3. Add pasta and reserved shredded turkey meat from stock; simmer until pasta is al dente, 10 to 12 minutes.
  4. Stir in parsley, adjust seasonings with salt and pepper; serve.

Reviews

(2)
Most Helpful

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!

*Parsley* November 18, 2010

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!

Breezytoo December 17, 2008

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