Turkey and Pasta Soup

Ingredients:

  •  olive oil
  • 1 tablespoon butter
  • kosher salt
  • 1 large white onion, diced
  • 2 stalks celery, trimmed and diced
  • 2 carrots, peeled and diced
  • 4 large mushrooms, halved and sliced
  • 2 teaspoons ground pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon pot herbs
  • 3 large cloves garlic, finely minced
  • 1/4 pound turkey breast, diced
  • 16 oz chicken or vegetable stock
  • 2 1/2 cups dried pasta
  • 1/2 red capsicum (bell pepper)
  • 1/2 green capsicum (bell pepper)
  • 16 oz can of whole tomatoes, diced.
  • Pesto

Method:

  1.  Put 1 tablespoon olive oil and butter into soup pot.  Add diced onion, sprinkle with kosher salt.  Saute for a minute or so.  
  2. Add  diced celery, saute.  Add diced carrot, saute.    Add sliced mushrooms, saute.
  3. Add potherbs, red pepper flakes, ground pepper, and garlic, and saute for a minute, making sure the garlic doesn’t burn.
  4. Remove from heat, put all of vege/herb mix into a bowl.  
  5. Put pot back on heat, and add 1 tablespoon of oil to the pot.  
  6. Heat, and add turkey to brown.  Once browned, return vegetables to the pan.  
  7. Add stock, and 16 oz water (I rinsed the tomato can with water and used that water).    Bring to the boil.  
  8. Stir the dried pasta through the pot, add the red bell peppers, and cook for 10 minutes.   
  9. Add the chopped tomatoes, and bring  to the boil for 10 minutes.
  10. Serve with a dollop of pesto stirred through each bowl.

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