Turkey Soup with Pappardelle

Author: melinmac

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

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.