Turkey-Escarole Soup with Farfalline Recipe

Name: Turkey-Escarole Soup with Farfalline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the olive oil in a Dutch oven or large pot over medium heat.
2
Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes.
3
Add the broth and bring to a simmer.
4
Season with salt and simmer until the vegetables are tender, about 20 minutes.
5
Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
6
Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes.
7
(The pasta will continue cooking in the hot soup.)
8
Remove from the heat and stir in the lemon juice.
9
Discard the lemon zest and top with the herbs.
10
Photograph by Andrew Purcell

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 leeks (white and light green parts only), thinly sliced, 3 stalks celery, chopped, 3 carrots, chopped, and more.

Yes, Turkey-Escarole Soup with Farfalline falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey-Escarole Soup with Farfalline

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions