Turkey Vegetable Soup with Angel Hair Pasta
A delicious, quick-to-make soup using leftover turkey, dried mushrooms, vegetables and 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
- Bring broth in Dutch oven or large saucepan to boil on high heat.
- Add carrots, celery, shallots and mushrooms. Return to boil. Reduce heat. Simmer, uncovered, 15 to 20 minutes or until vegetables are tender.
- Add pasta. Continue cooking 4 to 5 minutes or until pasta is al dente.
- 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.