Leftover Turkey Soup with Pasta
2016-11-23 12:56:04
Ingredients
- 3 Tbsp. olive oil
- 2 med yellow onions, diced
- 1 red bell pepper, med dice
- 6 carrots, cut into half moons
- 3 zucchini, cut into half moons
- 1/2# mushrooms, sliced
- 1 Tbsp. dried thyme
- 3 cloves garlic, minced
- 28 oz. can diced tomatoes
- 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
- salt and pepper to taste
- Worcestershire sauce to taste, approx. 1 Tbsp.
- Texas Pete hot sauce to taste
- ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
- 1/2# pasta, cooked al dente
- fresh basil, chiffonade to taste
Instructions
- Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
- Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
- Add the zucchini and red pepper and sauté briefly.
- Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
- Stir in the turkey and pasta and heat through. Season to taste.
- Garnish with the fresh basil when served.
Notes
- As shared on FOX5/Good Day Atlanta
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/