This turkey soup recipe uses up leftover turkey and veggies and is wholesome, healthy and the best type of comfort food during these cold winter months! If you don't have leftover veggies I recommend using frozen peas and corn but 1 cup of fresh diced carrots (simply add the diced carrots in with the celery if using fresh, not leftover, carrots). I recommend weighing or measuring your turkey first so that you can adjust the recipe if needed (ie: double the recipe if you have 2 pounds of turkey).
Tie the thyme and rosemary tightly together with cooking twine and set aside.
Cook the pasta in a medium pot of salted water until al dente, rinse with cold water and set aside.
Heat the olive oil in a large heavy-bottomed pot (I used a Staub cocotte) over medium-low heat. Add the onions and cook until the onions are soft and transparent, about 8-10 minutes, stirring occasionally. Add the celery and garlic and cook, stirring occasionally until the celery is soft, another 5-8 minutes.
Add the bay leaves, stock, turkey and parsley and bring to a boil. Reduce the heat to low and simmer for around 40 minutes. Remove bay leaves and herbs, stir in the veggies and pasta (if using), thin with additional stock if desired, season with salt and pepper to taste and serve!