2cupsnoodlescooked (I use whatever I have on hand)
2cupsturkey meatchopped
Salt & pepper
Grated Parmesan to garnish
Chopped fresh parsleyto garnish
Instructions
In a medium Dutch oven, heat olive oil and saute leeks, carrots and celery for 2-3 minutes over medium heat. Add garlic and rosemary and saute for another minute.
Add turkey stock to the pot. Partially cover the soup, reduce heat to medium-low and simmer for ten minutes or until vegetables are tender.
Add cooked noodles, turkey meat and season the soup with salt and pepper. Serve at once with a sprinkling of chopped parsley and Parmesan cheese.