Easy Leftover Turkey Soup ✅

Ingredients

• 2 tbsp. olive oil
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 small onion, chopped
• 1 c. frozen peas
• 3 garlic cloves, finely chopped
• 3 T. all-purpose flour
• 8 c. chicken stock
• 1 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 lb frozen potato gnocchi, or 1 c. uncooked pasta
• 3 c. chopped cooked turkey
• 2 c. packed baby spinach leaves

Steps

1. Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, and onion. Cook 7 minutes or until vegetables begin to soften.

2. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.

3. Slowly stir in the stock, rosemary, thyme, oregano, salt and pepper and bring to a boil. Stir in the pasta. Reduce heat to medium so that the soup gently boils and cook until pasta is tender (8-10 minutes).

4. Add the turkey, spinach, and cook for 1 more minute or until spinach wilts.

5. Taste and season with more salt and black pepper, serve immediately.

Notes