Turkey, Squash, and Pasta Soup

Be the first to review
READY IN: 51mins
Recipe by Little Suzanne

I discovered this recipe back in the winter but my family likes it so much I make it even during the hot weather. Adapted from Betty Crocker.

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 stalks celery, coarsely chopped
  • 12 cup coarsely chopped onion
  • 1 teaspoon dried sage
  • 6 cups chicken broth or 6 cups chicken stock (homemade stock is better but canned broth will do)
  • 3 cups chopped cooked turkey (1/2 inch pieces)
  • 1 12 cups uncooked tri-color spiral pasta
  • 1 12 cups peeled chopped butternut squash (3/4 inch cubes)
  • 14 teaspoon salt (or to taste)
  • 14 teaspoon pepper (or to taste)


  1. In a 5-quart soup pot, heat the oil over medium-high heat.
  2. Saute celery, onion, and dried sage for 5-6 minutes, stirring often.
  3. Add the remaining ingredients; bring to a boil.
  4. Lower the heat to medium, cover and cook 12-15 minutes (stir every so often), until the noodles and squash are tender.
  5. Adjust seasoning to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a