This recipe is the result of many years of experimentation in the kitchen. In my opinion, adding beef stock to the recipe gives the typically bland soup more depth. Pasta of any kind can be used.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups diced celery
- 1 ½ cups diced carrots
- 1 cup diced onion
- 1 tablespoon dried parsley
- 1 bay leaf
- 3 cups beef stock
- 3 cups chicken stock
- 2 cups roasted white turkey meat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¾ cup rotini pasta
Instructions
- Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
- Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 857 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Like any recipes this is a good start, then tailor for your own tastes. I followed it along for the most part with the exception of using no salt and used egg pasta, (no yolks) and I also found it a bit bland so I added some extra pepper and added garlic powder. Was good!
I like the depth of the beef broth, but I’d back off so the Turkey flavor can can forward.
I had leftover Turducken so I call this my fowl soup. I doubled the recipe, added more broth and ramen noodles and it came out so good and was so easy to make!! A keeper in my family book!! Thank you!
I used wide egg noodles, but the recipe turned out great!!!
Excellent recipe, made exactly as stated except let simmer longer while my bread cooked (before putting in the pasta) and put about double the amount of pasta in, partly because I had a lot of turkey to work with. Also used green onion instead of white. I used the Better Than Bouillon Beef and Chicken (3 tsp of each) with 6 cups water instead of the broth. The soup was delicious, and maybe even a tad too salty, probably because of the Better Than Bouillon. This recipe is similar to others online, except no garlic (my husband has a sensitivity), so that’s why I went with this one. It was really awesome, but I still need to work on the pasta, they were a little odd. Next time maybe I’ll cook the pasta separately and add in right before serving. Thank you for sharing.
Delicious! So convenient not having to boil bones. I will make this again. Thank you for this recipe!
I made this with my broth from a smoked turkey. 10 cups. I used 1 1/3 cup macaroni noodles & half a bag of mixed vegies with the carrots, onion, & celery. I added a can of red kidney beans and a can of diced tomatoes. The soup was awesome!
Quick and easy to make! The whole family enjoyed it. I found the recipe called for too much pepper though so the second time I made it I cut the pepper quantity in half and it was perfect! Will be keeping this recipe.
So easy and just wonderful for leftover turkey. The beef broth made a huge difference. I had fresh parsley so used that and added a little thyme, I had ditalini on hand and made that separately so it wouldn’t get mushy with leftovers. Other than that exactly like the recipe. My husband loved it! I will definitely make again.
I made this for a Christmas eve soup. It made the whole house smell wonderful. Tastes great too. I used our Thanksgiving turkey carcass. I covered the carcass with water and pressure cooked it. I used the broth and meat off the bones. I also added 1/2 teaspoon of poultry seasonings. I also doubled the pasta (don’t do that). Otherwise I followed the instructions.
I consider any recipe to be a basic place to start. Everyone’s tastes are different. This recipe is no different. Personally I like rice in my soups rather than pasta (although I love pasta dished) and in this soup I used pre-soaked Basmati rice in place of the pasta. I’m not one to measure ingredients, I go by the “seat of my pants” as my dad would have said, but stuck fairly close to the recipe otherwise. This was made with a carcass with which I made my stock and then the stock was de-boned. My brand of rice called for a 30 minute pre-soak so very little boiling was required ( 10 minutes). I ended up with about 8 cups of liquid to which I added 1-1/2t. of both beef base and chicken base and granulated garlic. Otherwise no alterations were made. You might like a touch of cayenne or other hot pepper if you like a little heat in your soups. Overall, a very good place to start to make your own version. All Recipes is my “go to” cooking site.
It was not as tasty that I like it definitely needs some attention in the flavor aspect
I sauteed the veg and the chicken in pot with olive oil and some garlic, celery salt, dill, pepper. I used 32oz box of low salt chicken broth w/ 1 14.5 oz reg. chicken broth and 1 14 oz. Beef broth. I also added about 4 cups of water. Added 1cup small pasta about 30 minutes prior to serving. I also added 1 can potatoes cut up. 9/20/15
Delicious! I liked the beef broth in it, and I didn’t think I would.
Using beef broth made me like turkey soup! I never knew why I didn’t care for poultry soups I made before, always feeling like something was missing. The beef broth was the answer to that question! Now I won’t lose sleep at night wondering about it 😉
I made this recipe as is the first time and found the broth to be far too rich but definitely worth tweaking. I substituted the stock for broth and added 3 cups of water and cut the pepper down to 1/2 tsp. These changes definitely helped suit our tastebuds. The beef broth does add a nice, more hearty flavor and this is a great use for turkey leftovers and the family enjoyed it. Thanks for sharing Mongolia11!
I followed this almost exactly. My only variation was adding cabbage since it was sitting in my fridge. It’s a simple recipe that’s easy to follow and very tasty. I’ll make this an annual post-thanksgiving tradition. Thanks for the recipe!
Very impressed with this soup. Simple ingredients that combined give it a complex flavor and richness. I agree, the beef stock really adds another dimension to it. Great recipe!
This was my first soup ! Will be making this again
Needed a recipe to use some of my leftover Thanksgiving turkey and this soup was a great one. A little bland until I added some garlic powder and cayenne pepper because I like some spice. Other than that I followed the recipe. My family enjoyed it very much. Very easy.
Great recipe! Added 6oz of craisins and replaced rotini with 1 cup orzo. Don’t let simmer too long. “Soup” portion will evaporate. Very large portion so I froze half of it for later. Best to add orzo or other pasta as you eat the soup so it doesn’t turn to mush. Frozen in ziploc freezer bags.