INGREDIENTS
4 cups
turkey stock ((see post for how to make from scratch))
2 cups
turkey (cooked, chopped)
1/2
medium onion (finely diced)
2
large carrots (peeled and diced)
1
rib celery (sliced)
1 tsp
salt
1 tsp
dried parsley
1/2 tsp
minced garlic
1/4 tsp
dried thyme
1/4 tsp
dried rosemary
1/8 tsp
black pepper
2 cups
dry pasta