turkey, pasta and vegetable soup

Turkey

Turkey, Pasta & Vegetable Soup

This simple, clean turkey soup is full of vegetables and shredded turkey, making it perfect for after the holidays when you have leftovers on hand. Don't forget to save your Parmesan rinds! Adding one to a soup like this adds a rich umami flavor.

Ingredients

3 tablespoons extra-virgin olive oil
2 cups chopped leeks
2 cups chopped celery
2 cups chopped carrots
1 ½ teaspoons kosher salt
½ teaspoon ground pepper
8 cups unsalted turkey broth or chicken broth
4 cups water
1 (2 ounce) parmesan rind
8 ounces whole-wheat fusilli pasta
4 cups shredded cooked turkey breast
3 tablespoons lemon juice
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon

Directions

Heat oil in a large heavy pot over medium-high heat. Add leeks, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened, 8 to 9 minutes.
Add broth, water and Parmesan rind to the vegetables. Increase heat to high; bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 9 to 10 minutes. Reduce heat to medium-low; stir in turkey, lemon juice, parsley, chives and tarragon. Cook until the turkey is warmed through, about 2 minutes. Remove and discard the Parmesan rind before serving.