Italian Turkey & Pasta Soup
A bold and meaty, gluten-free soup. A great use for leftover Thanksgiving turkey!
Ingredients
  • 1 medium onionchopped
  • 2 medium carrotsdiced
  • 2 stalks celerythinly sliced
  • 2cloves garlicminced
  • 1tsp Italian seasoning
  • 1/2tsp sea salt
  • 4cups chicken or vegetable broth
  • 2cups cooked turkey or chickenchopped or shredded
  • 1cup frozen green beansthawed and drained, or fresh cleaned and cut small
  • 1/2cup uncooked brown rice macaroni*
Instructions
  1. Sauté onion, carrots, celery, and garlic in a dutch oven or large pot, stirring occasionally. When onion begins to turn translucent, sprinkle vegetables with seasoning and salt. Continue to cook until onion is soft and carrots and celery are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until macaroni is tender, stirring occasionally.
Recipe Notes

*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning mushy.

*Personally I use Quinoa pasta a lot. They have great texture and taste. I also use either Bob Red Mills all purpose and King Authur gluten-free flour. King Authur is a bit lighter than the Red Mills, use Pacific broths which are gluten-free – Sue Seward

Gluten Free Lady www.glutenfreelady.com

Join The Conversation