A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and pasta.

Turkey Vegetable Soup with Angel Hair Pasta

8 cups turkey or chicken broth
1 cup peeled, finely chopped carrots
1 cup thinly sliced celery
2 tablespoons thinly sliced shallots
1/2 ounce dried mushroom pieces, rehydrated*
2 ounces uncooked angel hair pasta
1 cup finely chopped cooked Butterball® Turkey
3 tablespoons chopped fresh parsley

1. Bring broth in Dutch oven or large saucepan to boil on high heat.
2. Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
3. Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
4. Stir in turkey and parsley. Cook 1 minute or until heated through.

Makes 4 to 5 servings.

*Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary.

Recipe and photograph provided courtesy of Butterball, LLC.