Got leftover turkey from Thanksgiving or Christmas dinner? Make this simple and comforting homemade soup. It's fast to make in only 20 minutes and incredibly hearty filled with veggies, turkey and noodles.
Heat olive oil over medium high heat in a large pot for 1 minute or until it begins to sizzle.
Saute carrots, celery, and onion in olive oil until the onions become translucent and the celery and carrots have begun to soften, about 3 minutes.
While sauteing, season the vegetables with garlic salt and ground black pepper.
Add in the leftover turkey, turkey broth, water, and ditalini pasta. Stir everything together.
Bring to a boil, then cover the pot and reduce to a simmer. Let the soup simmer for 8 to 10 minutes or until the ditalini pasta are al dente and the carrots are fork tender.
Use a ladle to pour your soup into bowls and serve warm with chopped parsley as a garnish, if desired.