With a quick cooking time and a most comforting texture and flavor, this is an all-time favorite way to use leftover turkey.
– Carrots – Celery – Reduced-sodium broth – Small pasta – Fully cooked turkey – Parmesan cheese, minced fresh parsley, fresh lemon juice (optional) to top.
Heat a medium pot over medium heat. Add the oil to warm. Add the carrots and celery and stir to coat. Cover and cook for 4 minutes.
Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.
Add the pasta and cook for 5-6 minutes or until tender. (If using any other pasta shape, check the cooking time on the package and adjust accordingly.)
Stir in the turkey. Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.
Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like.