Description
This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used.
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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6