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Easy Turkey Soup

Filled with leftover turkey, vegetables, and pasta in a savory broth, this turkey soup tastes like it’s been simmering all day long.

Ingredients :

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 tablespoon all-purpose flour
  • 3 large carrots large, peeled and sliced
  • 2 ribs celery sliced
  • 2 to 3 cups cooked chopped turkey or shredded
  • 8 cups turkey broth or chicken broth, homemade or store bought
  • ½ teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces medium shells about 1 ½ cups, or other medium pasta
  • 1 tablespoon chopped fresh parsley optional
  • salt and black pepper to taste

Directions :

  • Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until tender, about 3-4 minutes. Add flour and cook for 1 minute more.
  • Stir in carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf. Simmer uncovered for 10 minutes.
  • Add noodles (*see note) and cook for an additional 8-10 minutes or until tender. Remove from the heat, discard bay leaf, and stir in parsley.
  • Season with salt and pepper to taste and serve.

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