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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My Mother found this recipe many many years ago in a local newspaper. The original clipping is long gone now, but it remains a family favorite year after year. You can add mashed potatoes, gravy, leftover veggies...it's all good! Ingredients:
4 tablespoons butter |
1 large onion, chopped |
3 carrots, thinly sliced |
8 stalks celery, sliced |
2 large tomatoes, peeled and chopped or 1 (14 1/2 ounce) can diced tomatoes |
3 cups cooked turkey |
3 sprigs parsley, minced (or 1 tbsp. dried) |
1 1/2 quarts turkey stock (leftover gravy mixed with water works great!) or 1 1/2 quarts beef stock (leftover gravy mixed with water works great!) |
2 cups turkey stuffing |
1 1/2 cups cooked pasta (optional) |
Directions:
1. In a stockpot over low heat, melt butter.
2. Sauté onions, carrots and celery until tender, about 5 minutes.
3. Stir in tomatoes, turkey and parsley. Add stock and stuffing.
4. Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
5. Place hot noodles in a large deep bowl; cover with soup.
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