Put your leftover roast turkey to good use in this festive twist on the classic Italian soup. It’s packed with macaroni, smoked bacon, carrots and parsnips for winter-warming bowl food.
1 tsp olive oil
80g smoked bacon, chopped
1 medium onion, finely chopped
1 medium carrot, finely diced
1 medium parsnip, finely diced
2 garlic cloves, crushed
1 x 400g tin chopped tomatoes
800ml chicken stock (made using 1½ stock cubes)
200g leftover roast turkey (or chicken), shredded
75g shredded kale
- Heat the oil in a large saucepan and fry the bacon until crisp and golden; around 5 minutes over a medium heat. Transfer to a plate with a slotted spoon. Add the onion, carrot and parsnip to the fat that’s remaining in the pan and cook the veg over a medium-low heat for 5 minutes, until softened. Stir in the garlic for a further minute.
- Tip in the tinned tomatoes and pour in the stock. Bring up to a simmer and then add the macaroni, stirring regularly. Simmer for 6-8 minutes, until the pasta is just tender.
- Stir in the cooked bacon, turkey or chicken and kale for a final 2 minutes, or until everything is piping hot.
- Ladle the soup into bowls to serve.