We made it through our first major holiday of 2020 – Thanksgiving. It wasn’t the same being able to spend it with our extended families, but we made the most of it. I’ve been wanting to buy a fresh turkey and finally had a chance this year. It was so good and I’ll definitely be continuing this new tradition. In normal years, we usually eat at a family member’s house, so I usually don’t have many leftovers. This year, we were in our glory and had a plethora of leftovers.
After a few days of eating leftovers, I knew I had to rework the turkey into something different. I’ve been in the mood for soup and so glad I made this recipe. It was so good and simple to make! You could easily swap out cooked chicken for the turkey. I ended up making turkey bone broth in the Instant Pot and used that for my stock. It made the soup even more flavorful.
1 Tbsp olive oil
1 Tbsp butter
1 onion, diced
2 large carrots, sliced
3 celery sticks, diced
3 garlic cloves, minced
1/4 cup fresh chopped parsley
4 cups cooked and shredded turkey meat
2 Tbsp tomato paste
14 oz can fire-roasted diced tomatoes
1/2 tsp dried thyme
1/2 tsp dried oregano
8 cups low sodium chicken or vegetable broth
1 1/2 cups dried pasta
6 oz fresh baby spinach, chopped
In a dutch oven, heat the oil and butter over medium heat. Add the onions and saute for 2 minutes. Add in the carrots, celery and garlic. Season with salt and pepper. Cook for 3-5 minutes until the veggies are fork-tender. Add in the turkey meat and cook for 2 additional minutes.
Stir in the tomato paste and can of tomatoes. Stir to combine. Add in the dried spices and cook for 2 more minutes. Add in the broth, pasta and chopped parsley. Bring soup to a boil.
Reduce heat to medium-low and simmer for 10-12 minutes or until the pasta is cooked. Stir in the fresh spinach and cook for another minute. Season with additional salt and pepper if needed.