Soup on Sunday: Tuscan Turkey Noodle

Yesterday was a near perfect day…cool weather and not a cloud in the sky. It was the kind of day were you wanted to be outside as long as possible. In fact, that was our primary goal. Other than church and brunch, all time was spent out and about.

Tuscan Turkey Noodle

Once it turned dark and cooler, this recipe fit the dinnertime bill perfectly; little prep time and easy to prepare. Enjoy

  • 2 turkey breast, roasted and shredded
  • 1/4 cup olive oil
  • 2 medium leeks (white and pale green parts washed, finely sliced)
  • 4 large garlic cloves, finely chopped
  • 1 medium onion, diced
  • 2 springs fresh rosemary, chopped
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 8 cups chicken or turkey stock stock
  • 2 – 14.5 oz can of diced tomatoes, drained
  • 8 ozs fresh egg noodles
  • 6 1/2 ounces baby spinach
  • Parmigiano Reggiano (grated)

1. Heat the oil in a large stock pot over medium heat. Add garlic, onion and leeks sauteeing for 5 minutes. Then add carrots, celery and rosemary. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.

2. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Add turkey. Season with salt and pepper to taste.

3. Stir in pasta and simmer briskly until pasta is al dente. Add spinach and stir until wilted. Serve with fresh bread and grated Parmigiano Reggiano

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