Leftover Turkey Soup with Pasta

Leftover Turkey Soup with Pasta
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  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey meat, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served.
  1. As shared on FOX5/Good Day Atlanta
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