It’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.
I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.
Ingredients:
- ¼ cup vegetable oil
- 1 medium onion, diced
- 4 celery ribs, diced
- 3 carrots, diced
- 8-ounce package of fresh, sliced mushrooms
- 1 tsp. each, salt, pepper, dry thyme
- 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
- 48-ounce can beef broth
- 28-ounce can of chopped tomatoes
- ¼ pound dry spaghetti, broken into thirds
Turkey for Soup
Direction:
- Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan. Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
- Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
- Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
- Add the pasta to the soup and cook for 15 minutes.
Makes 6 servings.
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