Turkey-Escarole Soup with Farfalline

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks (white and light green parts only), thinly sliced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 4 quarts turkey broth
  • Kosher salt
  • 1 small head escarole, chopped
  • 2 wide strips lemon zest (removed with a vegetable peeler)
  • 3 cups chopped leftover roast turkey (skin removed)
  • 1 cup farfalline or other small pasta
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh dill and/or parsley (optional)
Directions
  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.

  • Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.

  • Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.

  • Photograph by Andrew Purcell


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