Turkey Sweet Potato & Noodle Soup
Turkey Sweet Potato & Noodle Soup
Directions
- Pour the roasted turkey bone stock into a stockpot large enough to hold all the ingredients.
- Add the leeks, celery, carrots and sugar, then bring to a boil. Lower the temperature and simmer the veggies until they’re firm but cooked. Add the sweet potatoes, turkey and spaghettini, then bring to a boil. Lower the temperature and simmer until the sweet potatoes are tender and the spaghettini is cooked.
- Stir in the fresh spinach.
- Adjust the seasoning with salt and pepper, as needed.
- Sprinkle the soup with the chopped parsley, and serve.
Ingredients
- 1 1/5 lbs Butterball® Turkey Thigh Roast, fully cooked
- 2 qts Roasted turkey bone stock
- 8 oz leek(s), clean, cut in quarters lengthwise, then cut into 1/8 in. slices
- 9 oz celery, 3/8 in. dice
- 20 oz Carrots, 1/2 in. dice
- 1 tbsp sugar, granulated
- 2 lbs sweet potatoes, raw, peeled, 1/2 in. dice
- 2 oz Spaghettini
- 10 oz baby spinach
- salt and pepper, to taste
- 1/4 cup parsley, Italian, chopped
