Yesterday, we made panini with our Thanksgiving leftovers. Today, we decided to make turkey noodle soup.
Our leftover smoked turkey added a subtle smoky flavor to our soup.
I used a 12 oz box of Schar Tagliatelle for my gluten free noodles.
I love that we were able to use our leftover onion, carrots, spinach, turkey, and chicken broth in this soup. Our fridge is much emptier, and our bellies our full. This was my first year making a turkey soup with our leftovers, and it's a tradition I will definitely be continuing in future years, because it was so delicious!
Turkey Noodle Soup
1 1/2 T olive oil
1/2 sweet onion - diced
15 baby-cut carrots - chopped
1 tsp (2 cloves) minced garlic
2 32-ounce containers gluten free chicken broth
2 to 3 C cooked turkey - cut into bite-size pieces
3 to 4 C baby spinach - chopped
12 oz gluten free pasta - cooked according to package directions
Kosher salt - to taste
Coarse ground black pepper - 1/2 tsp
Grated or shaved Parmesan, Romano, or Asiago
In a large soup pot, saute the onion and carrots in olive oil, over medium heat, until they begin to soften. Add the garlic, stirring until it begins to brown, then add the chicken broth, turkey, pepper, and 1/2 teaspoon of salt. Bring the soup to a boil, then lower the heat, and simmer for 20 minutes. Increase the heat to medium high before adding the noodles and spinach. Stir the soup every minute or two until the spinach is wilted. Add more salt if needed, then serve and garnish with grated or shaved cheese.
The amount of turkey and spinach I used is an estimate, because we didn't measure these ingredients before adding them to the soup. I used an Italian shaved cheese blend of Parmesan, Romano, and Asiago.