Wait…this isn’t your blah what-the-hey-do-I-do-with-all-my-thanksgiving-leftovers soup.  Usually the leftovers are eaten in a matter of hours, not days, so I don’t have to think about this too much.  Gramma’s wonderful rolls seem to make for irresistible sandwiches.  Yet, one husband, 42 rolls, and about 3 days of my personal limit for cooked poultry in the fridge don’t really add up.  So, with a scratchy throat coming on and the weather finally turning a bit more (well–at least for California), here is my throw-it-all-in-there Leftover Turkey soup.

2 large onions, chopped

2 celery ribs, chopped

2 cloves garlic, peeled & chopped

1 Cup (or so) of white wine

1 Tsp each: Thyme, Rosemary, Cayenne, Parsley

2 boxes Chicken Stock (or if you still have your carcass boil it with some leftover veggies in water)

1/2 lb Pasta (shape of choice)

1 small package of dried mushrooms

2lb or so shredded turkey (if you like it more meaty, go ahead, add more)


Place mushrooms in a small bowl and cover with boiling water (per directions on the package), set aside for 10-15 min.  Cook pasta according to directions on box.  Meanwhile, in a stockpot saute onions, celery, and garlic with about a tablespoon olive oil (or butter, or whatever fat you like…heck…leftover bacon grease if you have some) over med-high heat for 5-10 min, until clear and soft.  Then add wine, turn down heat to med.  Add stock, spices, mushrooms (and the water they were in), and the cooked pasta.  If you don’t have enough liquid at this point (like me, as I only had about 3/4 of a box of stock on hand), then use some of the pasta water to make up the needed liquid.  Salt and pepper to taste.  Let simmer 20 min or so.  Easy, and done in about 35 min.  The best part is I had all of this left over and needed to use it anyway.  Enjoy with some of those rolls you have left over.