Ingredients
Scale
- 1 Tbsp olive oil
- 1 1/2 cups chopped carrots (3 large)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups chopped celery (3 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 8 cups homemade turkey stock or store-bought chicken broth
- 2 tsp minced thyme
- 2 tsp minced rosemary
- 2 tsp minced sage
- 1/8 tsp ground nutmeg (optional)
- 2 cups dry rotini pasta or medium egg noodles
- Salt and black pepper to taste
- 3 cups leftover cooked turkey, shredded or chopped into bite-sized pieces
- 3/4 cup leftover turkey gravy or 1/2 cup heavy cream (optional)
- 1 1/4 cups frozen petite corn
- 3 Tbsp chopped parsley (or 1 tbsp dried)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped carrots, onion, and celery to the pot. Sauté for 8 to 10 minutes until nearly softened.
- Add minced garlic and sauté for 1 minute longer.
- Pour in the turkey stock and add thyme, rosemary, sage, and optional nutmeg. Season with salt and black pepper.
- Bring to a gentle simmer, then lower the heat and cover. Simmer for 10 minutes.
- Add pasta to the pot and cook until tender, about 6 to 12 minutes.
- Stir in cooked turkey, frozen corn, and optional gravy or cream. Warm through.
- Finish by stirring in chopped parsley. Optionally add lemon zest or juice.
Notes
This soup is great for meal prep and can be customized with your favorite vegetables or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: turkey soup, leftover turkey, comforting soup, easy recipes, meal prep