Servings: 5-6 (10 ½ cups total) 1x
Scale
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced (~1 cup)
- 2 medium celery stalks, thinly sliced (~1 cup)
- 3 medium carrots, thinly sliced (~1 ¼ cups)
- 3 garlic cloves, minced
- 2 ½ cups leftover cooked turkey, cut or shredded into bite-sized pieces (1 lb)
- 6 cups low-sodium chicken broth (I like using homemade chicken stock)
- ⅔ cup dry ancini di pepe pasta*
- 1½ tablespoons minced fresh herbs (fresh sage, rosemary, thyme, or a mix)**
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- Optional for garnish: chopped fresh parsley or other herbs
Instructions
- Place a large pot or Dutch oven (6 quarts or larger) over medium heat.
- When the pot is hot, add the olive oil.
- When the oil is hot, add the chopped onion, celery, and carrots. Stir and cook until the onion starts to soften, 7-8 minutes, stirring occasionally.
- Add the garlic. Stir and cook until the garlic is fragrant, about 1 minute more.
- Add the cooked shredded turkey and the broth to the pot with the vegetables.
- Increase the heat to medium-high and bring just to a boil, uncovered.
- Reduce the heat to low then cover with the lid and simmer the soup gently until the vegetables are almost tender, about 10 minutes.
- Add the pasta. (NOTE: If using dried herbs, add them in this step. If using fresh herbs, add them in Step 10.) Stir and increase the heat to medium.
- Cover and cook until the pasta is tender, about 20 minutes.
- Remove the pot from the heat and stir in the fresh herbs (if using fresh). Season with salt and pepper, then taste and adjust seasonings as desired.
- Cover and allow the soup to sit for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
* May use ditalini or orzo pasta in place of ancini di pepe. For gluten-free pasta, I recommend this stellini pasta.
** May use dried herbs instead of fresh. If using dried herbs I suggest using 1½ teaspoons of either dried Italian seasoning, dried thyme, or dried Herbs de Provence. Dried herbs should be added in Step 8 instead of Step 10.
Store leftovers in an airtight container in the fridge for up to 5 days. When reheating leftovers, may need to add more broth, as the pasta soaks up more of it when stored in the fridge.
Nutrition Information
- Serving Size: ⅙ of the recipe ~ 1 ¾ cups
- Calories: 171
- Fat: 5 g
- (Sat Fat: 0 g)
- Sodium: 895 mg
- Carbohydrate: 16 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 16 g
- Cholesterol: 32 mg