Entrées
Seared Turkey Steak with Chef Vo
Turkey Sweet Potato & Noodle Soup
7
oz.
Serving Size
20
mins.
Prep Time
50
mins.
Total Time
A warm turkey broth simmers with diced carrots, chunks of tender sweet potatoes and more vegetables. Full of rich flavor, this soup can be served as a light meal or a comforting, tasty pairing with salads or sandwiches.
Ingredients
Turkey Sweet Potato & Noodle Soup
Yield: 4 qts.
1 ⅕ lbs.
2 quart(s)
Roasted turkey bone stock
8 oz.
Leeks, clean, cut in quarters lengthwise, then cut into ⅛-inch slices
9 oz.
Celery, ⅜-inch dice
20 oz.
Carrots, ½-inch dice
1 tbsp.
Sugar, granulated
2 lbs.
Sweet potatoes, raw, peeled, ½-inch dice
2 oz.
Spaghettini
10 oz.
Fresh baby spinach
—
Salt and pepper, to taste
¼ cup(s)
Italian parsley, chopped
Directions
- 1. Pour the roasted turkey bone stock into a stockpot large enough to hold all the ingredients.
- 2. 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.
- 3. 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.
- 4. Stir in the fresh spinach.
- 5. Adjust the seasoning with salt and pepper, as needed.
- 6. Sprinkle the soup with the chopped parsley.
- 7. Serve.
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