I love soup almost as much as I’m lukewarm on turkey. Yes, you read that correctly. And no, I don’t think my ambivalence on turkey is simply because I “haven’t tried the right turkey.” Not the point. The point is, most Americans are left with copious turkey leftovers after Thanksgiving and there are only so many cranberry sauce and turkey sandwiches one can take (in my case, none). So, why not turkey soup? And if you’re reading this and either don’t celebrate Thanksgiving, don’t have turkey, or it’s some far away month like July– buy a package of ground turkey or chicken at the store and use that (see notes for more info on that route)!
- 1/2 large yellow onion, minced
- 5 cloves of garlic, minced
- 1 head of celery, cut in thin half circles
- 1 cup baby carrots, cut in slim circles
- 2 tbs olive oil
- 2 tsp Herbes de Provence
- 1/2 tsp cayenne pepper
- Sprinkle of salt
- 4 sprigs fresh thyme (or rosemary)
- 8 cups chicken or turkey broth (see notes)
- ~4 cups cooked turkey (white or dark meat), cut in bites
- 1/2 of a 14.5 oz box of farfalle pasta
- 2 cups spinach, baby kale, or preferred greens
- Chop yellow onion, garlic, celery, and carrots.
- Heat the olive oil in a soup pot over medium, then add onion, garlic, celery and carrots. Cook for ~5 min, stirring frequently, until they start to soften. Add fresh and dried herbs, cayenne, salt, and broth. Bring to a simmer.
- Once simmering, cover and let simmer for 20 min. Meanwhile, cook pasta, but undercook by 2 minutes from directions on box as it will keep cooking in soup.
- Right before straining the pasta, add the turkey into the soup and turn up the heat to warm. Add pasta, then stir in greens. Taste and add any more herbs/salt/pepper as needed.
- If it’s not right after Thanksgiving/ you don’t have a cooked turkey: No problem at all! Use ground turkey or chicken instead. Cook in a separate pan at the same time you put your pasta water on. Cook it till it’s just done— right when it stops being pink. Then add to the soup when it says to add in the turkey meat.
- For the non faint of heart: Make your own broth by boiling the carcass! You’ll note, I did not do this so come to your own judgements about my heart.
- About the pasta: You can cook it in the soup to reduce the pots used, but this may yield slimy or overcooked pasta. For best results, I recommend cooking it separately. I actually recommend this so highly that I forwent the opportunity to have this be a true one, pot meal by cooking the pasta in the soup!
What if I want soup but not this one? Don’t worry! I won’t be offended. Try these below:
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