Ingredients
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3 tablespoons extra-virgin olive oil
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2 cups chopped leeks
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2 cups chopped celery
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2 cups chopped carrots
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1 ½ teaspoons kosher salt
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½ teaspoon ground pepper
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8 cups unsalted turkey broth or chicken broth
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4 cups water
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1 (2 ounce) Parmesan rind
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8 ounces whole-wheat fusilli pasta
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4 cups shredded cooked turkey breast
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3 tablespoons lemon juice
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3 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh chives
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1 tablespoon chopped fresh tarragon
Directions
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Heat oil in a large heavy pot over medium-high heat. Add leeks, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened, 8 to 9 minutes.
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Add broth, water and Parmesan rind to the vegetables. Increase heat to high; bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 9 to 10 minutes. Reduce heat to medium-low; stir in turkey, lemon juice, parsley, chives and tarragon. Cook until the turkey is warmed through, about 2 minutes. Remove and discard the Parmesan rind before serving.
