Turkey and Shell Pasta Soup

Turkey and Shell Pasta Soup from Pinay In Texas Cooking Corner


  • 16 oz. calypso blend shell pasta or elbow macaroni, uncooked
  • 2 cups flaked or chopped leftover turkey meat
  • 6 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 medium sized carrot, chopped
  • 1/2 red bell pepper, chopped
  • 4 Tbsp fish sauce
  • 14 cups turkey broth (I used the turkey carcass to make the broth) or chicken broth
  • 3 Tbsp olive oil
  • 1 can evaporated milk or full cream milk
  • Salt & pepper to taste


1. In a large sauce pan, over medium low heat, saute garlic in olive oil until light brown. Add onion and sauté until translucent.

2. Add turkey, carrots, celery and bell pepper. Saute for a minute or two.

3. Add turkey broth and fish sauce. Bring to a boil. Add shell pasta. Cover the pot and reduce heat.

4. Cook for 15 minutes, stirring frequently until pasta is done.

5. Stir in milk. Add salt and pepper to suit your taste.

6. Remove from heat.

7. Transfer in serving bowls. Serve hot.