Turkey Soup with Pappardelle is the afterglow of Thanksgiving; it’s a hearty and cozy Black Friday tradition in our house. We love it so much that even when we spend Thanksgiving Day with Ron’s nephew and his family, as we’ve done for that past few years, we head to the store the day after to buy a turkey on sale.
I love the wide, flat pappardelle in this soup – the soup is light and fresh, and the wide, flat noodles are soft and comforting. I make the pappardelle from scratch using my own sourdough pasta recipe, but you could used dried pasta. Farfalle would be nice. You’ll just have to cook the dry pasta in the broth a bit longer until it softens, before you add the peas.
Turkey Soup with Pappardelle
Ingredients
- 1 sweet onion
- 2 large carrots
- 2 celery stalks
- 4 cloves garlic
- 3 cups cooked turkey
- 2 T butter
- 2 sprigs fresh rosemary
- 10 fresh sage leaves
- 8 cups chicken or turkey broth
- 2 t dried oregano
- 1 bay leaf
- 8 ounces pappardelle
- ½ cup frozen peas
- salt and pepper, to taste
Instructions
- Prep the veg and shred the turkey – Peel and dice the onion. Trim the carrot and cut it into coins, slicing the larger coins in half. Trim the celery and cut it across the rib into 1/2-inch pieces. Peel and smash the garlic. Shred the turkey.
- Soften the veg – Heat 2 T butter in your soup pot, and add the onions, carrots, celery, and garlic. Sauté until softened.
- Build the soup and simmer – Tie the rosemary and sage with kitchen twine, so that it will be easy to pull out later. Add the broth, turkey, rosemary/sage bundle, oregano, and bay leaf. Bring to a boil then lower the heat. Simmer for 15 minutes.
- Finish and Serve – Add the fresh pasta, and cook on medium heat until the pasta is cooked and tender. Add the peas and cook for another 2 minutes or so. Remove from the heat and taste for seasoning. Add salt and/or pepper if needed. Remove the herb bundle and the bay leaf, and serve.
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