RECOVERED RECIPE (Turkey Soup with Pappardelle, originally posted November 27, 2023) –

As many of you know, I lost the prior eleven months of melinmac cooks posts in September 2024, and I’m now trying to rebuild what I’ve lost. This is one of those posts. Luckily I saved all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!

Print Recipe

Turkey Soup with Pappardelle

Author: melinmac

Ingredients

• 1 sweet onion
• 1 large carrot
• 1 celery stalk
• 4 cloves garlic
• 3 cups cooked turkey
• 2 T butter
• 2 sprigs fresh rosemary
• 10 fresh sage leaves
• 8 cups chicken broth
• 2 t dried oregano
• 1 bay leaf
• 8 ounces sourdough pappardelle (see note for my Sourdough Pasta recipe, or any fresh pasta will do…)
• 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. 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.

Notes

Click here for my Sourdough Pasta recipe.

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