1-First Step: Prepare Ingredients Begin by shredding or dicing about 3 cups of leftover turkey. Dice the onion, celery, and carrots uniformly for even cooking. Mince the garlic and gather your herbs and seasonings.

2-Second Step: Sauté Vegetables In a large soup pot, melt 2 tablespoons of butter or heat 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir frequently to avoid burning. Add minced garlic, Worcestershire sauce, optional hot sauce, bay leaf, and the dried herbs and spices. Cook, stirring for 1-2 minutes to release aromas.

3-Third Step: Add Broth and Turkey Pour in 8 cups of your chosen broth – chicken, turkey, or homemade stock works beautifully here. Bring the mixture to a boil, then reduce heat to a simmer. Add the diced or shredded turkey and optional diced potatoes or frozen vegetables if using. Simmer uncovered for 15-20 minutes until vegetables are tender and flavors meld.

4-Fourth Step: Cook Pasta Separately While the soup simmers, cook 1 cup of bowtie pasta or preferred pasta shape separately according to package directions until al dente. Drain and set aside. Adding pasta separately prevents it from becoming mushy in the soup, especially useful when storing leftovers.

5-Final Step: Assemble and Serve Before serving, remove the bay leaf and adjust salt and pepper to taste. Ladle the soup into bowls, adding pasta just before serving to maintain its texture. Garnish with fresh parsley if desired. For gluten-free, vegan, or low-calorie adaptations, swap ingredients accordingly at each applicable step to preserve flavor and nutrition.