Morph leftovers and on-hand produce into this soup for a crowd. Pack it with your fridge’s bounty of veggies or protein and you’ll have a satisfying dinner in a snap.
leftover turkey breast or other meat
about 1.5 cups
stalks of celery
big mushrooms chopped
about 2 cups, any kind
crushed or minced (to taste)
sprigs of fresh thyme
or about 1dried
of broth of your choice
pasta shape of your choice
Salt and pepper
Parmesan cheese for garnish
Heat cooking oil in a stock pot over medium-high.
Add carrots and celery and cook for about 7 minutes, stirring occasionally.
Add garlic, turkey and mushrooms and cook for about 5 more minutes, stirring occasionally.
Add broth and bring to a boil.
Add pasta and reduce to a simmer for about 12 minutes, until pasta is done.
Stir in fresh herbs.
Season with salt and pepper to taste.
Spoon into bowls and garnish with freshly grated Parmesan cheese.
Try this tasty holiday recipe for Holiday Soup.