Use fresh turkey breasts or even those turkey leftovers creatively and nutritiously!
Cook oil, celery, and onions in a large stock pot over medium heat for 3-4 minutes, or until onions begin to get translucent.
Add turkey breast cutlets, whole. Reduce heat to medium-low and brown the turkey for 5-7 minutes, or until cooked through. Remove from the pot and set aside.
Add garlic, carrots, potatoes and let cook with the celery and onion for 2 minutes.
Add vegetable stock, water, and all the spices. Let simmer for 15 minutes. While this is simmering, shred the cooked turkey breast that you had set aside.
Add shredded turkey and celery leaves to the soup and let cook in the soup for another 15 minutes.
Mix cooked pasta into the soup just before serving.
If you’re making this soup ahead of time, I like to leave the pasta out of the broth so it doesn’t soak up any of that delicious soup!