All the wonderful flavors of Thanksgiving come together in this easy recipe for turkey noodle soup!
I know, it’s a never-ending parade of turkey around here these days, so it only seems fair that soup gets a turn, right?
And since chicken noodle soup is one of my all time faves, it wasn’t a big leap to make it turkey noodle soup! With noodles playing the part of the mashed potatoes, this soup is full of all the good Thanksgiving tastes.
I do have to say that SOME people (you know who you are) in out multigenerational house have already vaulted over Thanksgiving and have landed directly on Christmas.
They are also taking our new sweet pooch along for the ride…
This number came from the latest Costco run, and I think it might only be available in the stores…but I did find this Trader Joe’s version online if you too want to count down with your fur baby.
For those of us who are still happily stuck on Thanksgiving, there is still this scrumptious, good and good for you bowl of turkey deliciousness, which is perfect if your Thanksgiving is a little smaller this year.
Here’s how you make turkey noodle soup!
Heat a tablespoon of olive oil in a large heavy pot over medium heat. Add a teaspoon each of sage and thyme and sauté until fragrant, about one minute.
Add a pound of ground turkey to the pot and sauté until just browned, breaking it up into small pieces as you stir.
Stir in 2 tablespoons of tomato paste along with some chopped celery and carrots and parsley.
Add 5 cups of chicken broth and a cup of white wine and bring to a simmer.
Now! Add a cup of your favorite small pasta, partially cover the pot and cook until pasta is tender, about 10-12 minutes depending on the type of pasta you pick – check the cooking instructions.
Add a half pound of spinach and stir until it’s wilted and depending on how thick you like your soup, you can add that final cup of broth. Season to taste with salt and pepper.
Ladle soup into bowls. Garnish with a little Parmesan cheese and serve.
A little bread and butter on the side and a cookie or two after…that’s my kind of Thanksgiving (or any time!) lunch!
Want to round out your meal? This recipe pairs well with...
Turkey Noodle Soup
Prep Time: 15 minutes- Cook Time: 20 minutes
- Total Time: 35 minutes
Yield: 6 1x
Category: Lunch
Method: Stovetop
Cuisine: American- Diet: Low Calorie
Print Recipe
Pin RecipeDescription
All the wonderful flavors of Thanksgiving come together in this easy recipe for turkey noodle soup!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pound ground turkey
- 2 tablespoons tomato paste
- 2 celery stalks, chopped fine
- 2 large carrots, chopped fine
- ¼ cup fresh parsley, chopped
- 6 cups chicken broth (I like Imagine and Pacific brands)
- 1 cup white wine
- 1 cup small pasta (orichiette, elbows, tiny shells, etc),
- 8 ounces baby spinach
- 1/4 cup freshly grated Parmesan cheese plus extra for garnish
Instructions
- Heat oil in large heavy pot over medium heat. Add sage, oregano and thyme and sauté until fragrant, about one minute.
- Add ground turkey to the pot and sauté until just browned, breaking it up into small pieces as you stir. Stir in tomato paste, celery, carrots and parsley.
- Add 5 cups of the chicken broth and the wine and bring to a simmer. Add the pasta, partially cover the pot and cook until pasta is tender, about 10-12 minutes depending on the type of pasta you pick – check the cooking instructions.
- Add the spinach and stir until wilted and depending on how thick you like your soup, you can add that final cup of broth. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with cheese and serve.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
*The fruit and veggies link above is an affiliate link to the wonderful Farmbox Direct site, which means I earn a commission if you buy your Farmbox Direct box through this link. There’s no additional cost to you and as always, I am grateful for the support!*
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I'd love to hear what you think!