This hearty and healthy turkey soup recipe is so easy to make it can be on the table in 30! Transform your leftover turkey into a completely different meal!
2 tablespoons olive oil
1 1/2 cups diced onion
1 tablespoon chopped garlic
6 cups chicken stock (or homemade turkey stock)
2 cups frozen peas and carrots
1 tablespoon tomato paste
1 teaspoon salt
1 bay leaf
1 pound leftover turkey, cut into cubes or shredded
16 ounces cooked short tube pasta like ditalini or elbows
Grated parmesan cheese for garnish (optional)
Add the oil to a large soup pot over medium heat.
Add the onions to the oil and stir, cooking for 7-8 minutes until softened.
Next add the garlic and cook for a minute or two longer, then add the tomato paste, salt and pepper. Stir until the tomato paste is mixed in with the onions.
Stir in the peas and carrots and the bay leaf then pour in the chicken stock.
Stir and bring to a simmer, then let simmer uncovered for 15-20 minutes.
Check for seasonings, adjust if needed, then add the leftover turkey to the soup.
Cook for another 10 minutes.
To serve, add the desired amount of cooked pasta to a bowl (we like a heaping half of a cup per bowl), then add the hot soup on top of the pasta.
Serve with grated parmesan cheese and fresh black pepper if desired.
You can substitute any pasta you like to this soup, especially since you will be cooking it separately. Cauliflower rice is a great low carb swap out!
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