Step 1

Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.

Step 2

(Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)

Step 3

Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.

Step 4

Simmer gently, uncovered, for 15 minutes.

Step 5

Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)

Step 6

See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!