Marry Me Turkey Soup
Description: This Marry Me Turkey Soup is creamy, comforting, and full of flavor — the best way to use up leftover turkey after the holidays. With tomato paste, sun-dried tomatoes, and parmesan, it’s rich and cozy with just the right amount of sweetness and depth.
Ingredients
- 2 tablespoons butter
- 1 medium onion (minced)
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper
- 4 cloves garlic (finely minced)
- ½ cup dry white wine (or extra stock)
- 6 cups chicken stock
- ¼ cup chopped sun-dried tomatoes in oil
- 2 cup small pasta
- 2 cups chopped cooked turkey
- 1 cup half and half
- 3 cups baby spinach
- ½ cup grated parmesan (plus more for serving)
- Fresh basil (for serving)
Instructions
- Start soup
- Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it's soft, about 5 minutes. Add the tomato paste, Italian seasoning, smoked paprika, salt, pepper, and garlic and cook until the tomato paste starts to darken and smell sweet, about 5 minutes.
- deglaze pan
- Pour in the wine and scrape the bottom of the pot to remove any stuck on bits. Let it boil until it almost completely evaporates.
- boil pasta
- Add the chicken stock and sun-dried tomatoes, increase the heat to high, and bring the pot to a boil. Once boiling, add the pasta and lower the heat so it simmer. Cook, uncovered and stirring frequently, until the pasta is tender, about 10 minutes. (The time will depend on the pasta shape so refer to the package.)
- serve
- Add the turkey and half and half and bring the soup almost to a simmer. Stir in the spinach and parmesan and then season to taste with extra salt and pepper. Serve with extra parmesan and some fresh basil.