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“My Mother found this recipe many many years ago in a local newspaper. The original clipping is long gone now, but it remains a family favorite year after year. You can add mashed potatoes, gravy, leftover veggies...it's all good!"”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons butter
  • 1 large onion, chopped
  • 3 carrots, thinly sliced
  • 8 stalks celery, sliced
  • 2 large tomatoes, peeled and chopped or 1 (14 1/2 ounce) can diced tomatoes
  • 3 cups cooked turkey
  • 3 sprigs parsley, minced (or 1 Tbsp. dried)
  • 1 12 quarts turkey stock (leftover gravy mixed with water works great!) or 1 12 quarts beef stock (leftover gravy mixed with water works great!)
  • 2 cups turkey stuffing
  • 1 12 cups cooked pasta (optional)

Directions

  1. In a stockpot over low heat, melt butter.
  2. Sauté onions, carrots and celery until tender, about 5 minutes.
  3. Stir in tomatoes, turkey and parsley. Add stock and stuffing.
  4. Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
  5. Place hot noodles in a large deep bowl; cover with soup.

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