April 2, 2020

Turkey, Pasta & Vegetable Soup



Approximate Prep Time:
  • 3 tablespoons extra-virgin olive oil
  • 2 cups chopped leeks
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground pepper
  • 8 cups unsalted turkey broth or chicken broth
  • 4 cups water
  • 1 (2 ounce) Parmesan rind
  • 8 ounces whole-wheat fusilli pasta
  • 4 cups shredded cooked turkey breast
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon


Step 1

  • Heat oil in a large heavy pot over medium-high heat. Add leeks, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened, 8 to 9 minutes.

Step 2

  • Add broth, water and Parmesan rind to the vegetables. Increase heat to high; bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 9 to 10 minutes. Reduce heat to medium-low; stir in turkey, lemon juice, parsley, chives and tarragon. Cook until the turkey is warmed through, about 2 minutes. Remove and discard the Parmesan rind before serving.

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