Every once in awhile, I find pre-seasoned turkey tenderloins on sale for buy one get one
free. I usually throw them in the crock pot with some veggies for an easy (and delicious) weeknight meal.
This week I decided to try something different and boy, am I glad I did. I experimented with making this turkey noodle soup and (lucky for me) it was perfect on the first try. I think I like this version even better than chicken noodle soup!
Give this hearty soup a try and let me know what you think. This recipe makes about 12 servings, so you’re sure to have leftovers for days.
- 1 30 oz. pre-seasoned package of turkey tenderloins (I used Honeysuckle White brand’s Homestyle flavor)
- 1 lb. Ditalini, or other small pasta
- 5 large carrots, diced
- 5 celery stalks, diced
- 12 cups water
- 8 chicken bouillon cubes
- olive oil
- pepper, to taste
- shaved parmesan cheese
Preheat oven to 325 degrees. Drizzle a casserole dish with olive oil. Add turkey tenderloins and chopped vegetables to the pan. Cook for 60 minutes.
When the turkey and vegetables have about 10 minutes left, boil water and bouillon cubes in a large stock pot. Once the water starts to boil, add pasta.
Remove turkey from oven. Add only the carrots and celery to the boiling broth and pasta. When the noodles and vegetables boil, shred turkey with a fork.
Add shredded turkey (removing any excess skin if desired) and any drippings to the pot. Season with pepper, to taste. Reduce heat to medium and continue to cook for an additional 10 minutes.
Top with shaved parmesan. I served mine with crescent rolls (I was super excited when I found organic Annie’s rolls at the grocery store!).