top of page

HH Turkey, Pasta & Vegetable Soup (modified from Eating Well)


· 3 tablespoons extra-virgin olive oil

· 2 cups chopped onions

· 2 cups chopped celery

· 2 cups chopped carrots

· 1 ½ teaspoons salt

· ½ teaspoon ground pepper

· 12 cups unsalted chicken bone broth

· 1 (2 ounce) Parmesan rind

· 8 ounces Banza penne chickpea pasta

· 6 cups shredded cooked turkey breast

· 3 tablespoons chopped fresh flat-leaf parsley

· 2 tablespoons chopped fresh chives

· 1 tablespoon chopped fresh tarragon


· Step 1

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened.

· Step 2

Add broth and Parmesan rind to the vegetables. Increase heat and bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 5 to 6 minutes. Reduce heat to medium-low; stir in turkey, parsley, chives and tarragon. Cook until the turkey is warmed through, about 5 minutes. Remove and discard the Parmesan rind before serving. Enjoy!

4 views0 comments


bottom of page