Ingredients
Equipment
Method
Instructions
- Place a medium pot over medium heat and add 1 tablespoon olive oil to warm.
- Add 3/4 cup diced carrots and 3/4 cup diced celery; stir to coat with the oil. Cover and cook for 4 minutes, until the vegetables begin to soften.
- Pour in 2 quarts reduced-sodium broth. Turn the heat to high and bring the broth to a boil.
- Once boiling, reduce the heat to medium so the broth maintains a gentle simmer (small, regular bubbles at the surface).
- Add 2 cups small pasta, stir to separate the pieces, and cook uncovered for 5–6 minutes or until the pasta is tender, stirring occasionally.
- Stir in 1 cup diced fully cooked turkey and 1/2 teaspoon salt. Cook just until the turkey is heated through.
- Taste and adjust seasoning if desired. Serve hot with optional Parmesan cheese, minced fresh parsley, and/or a squeeze of fresh lemon juice.
Notes
Store any leftovers in anairtight containerin the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb the broth in the storage container).
I like to make this with myVegetable Broth, but chicken or turkey broth also works.
If using any other pasta shape, check the cooking time on the package and adjust accordingly.
The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken.
Drain off some of the broth to make this easier for kids to eat.
I like to make this with myVegetable Broth, but chicken or turkey broth also works.
If using any other pasta shape, check the cooking time on the package and adjust accordingly.
The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken.
Drain off some of the broth to make this easier for kids to eat.