The best way to use up leftover turkey and vegetables from your Thanksgiving and other holiday meals is to make a big pot of Leftover Turkey Soup. Made with fresh vegetables, leftover turkey, and bow tie pasta, it's a delicious, hearty soup.
Cook the package of pasta following the directions on the back of the package.
2 pounds of autumn colored bow tie pasta
Once cooked removed from the pot. Set aside.
Add the olive oil to the soup pot. Heat on medium-high heat.
1 Tablespoon olive oil
Saute the onion until it is lightly browned, (5-7 min.)
1/2 medium onion
Add the garlic cooking about 30 seconds. (Or until it is fragrant)
4 garlic cloves
Carefully add the celery, carrots, little potatoes, broth, water, and Italian seasonings.
4 sticks of celery, 3 large carrots, 1 1/2 pounds small potatoes, 4 cups broth chicken or vegetable, 2 cups water, Dash of Italian seasonings
Increase the heat to high. Bring the pot to a gently boil. Then reduce the heat to a medium-low.
Cover the pot. Leave the pot lid slightly ajar. Allow the soup to simmer for 10 minutes.
Add the turkey and pasta
2 cups cooked turkey
Simmer the soup for another 10 minutes or so.
Add salt and pepper. (to taste)
salt/pepper
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.The calories will also fluctuate depending on the size serving. We've calculated the calories for 8 generous servings. You may serve smaller portions and stretch the soup out.
Nutrition
Calories: 494kcal
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