Canadian Thanksgiving came and went. I was left with a sizeable amount of turkey, so I decided to make some soup. I added some turmeric to give it colour and some carrots to contrast the colour.
Ditalini means: “small thimbles” in Italian. This pasta is also referred to as tubettini. iIt’s shaped like small tubes
Sweat the vegetables for 20 minutes, then add the turmeric, curry powder and flour and cook 1 minute, then add the stock, simmer 5 minutes, then add the turkey, pasta and cabbage.
Hearty Left-over Turkey Soup
Preparation time: 15 minutes; Cooking time: 30 minutes; Serves: 2-3
- 2 tablespoons olive oil
- 2 stalks celery diced
- 1 cup diced carrots
- 1 cup diced potatoes
- Salt and freshly ground pepper or chilli flakes to taste
- ¾ teaspoon turmeric
- 1 teaspoon curry powder
- 2 tablespoons all purpose flour
- 4 cups stock (broth)
- 2 cups shredded left-over turkey
- ½ cup Ditalini pasta (60g, 2oz)-cooks in 7-9 minutes
- 1 cup chopped cabbage or spinach (2 cups)
- 1 handful chopped parsley
- A knob of butter (optional)
- Heat the olive oil in a pot and add the celery, carrots, potatoes, salt and pepper and sweat covered, for 20 minutes, over medium-low heat, stirring from time to time.
- Add the turmeric, curry powder and flour and cook for one minute over medium-low heat. Add the stock and bring to the boil and simmer 5 minutes, stirring from time to time or until vegetables are tender.
- Add the shredded turkey, pasta and cabbage and bring back to the boil and cook about 8 minutes or until pasta is al dente (do not overcook pasta). Adjust seasoning and add the chopped parsley and the knob of butter. Switch off the heat. Serve hot with honey butter rolls.