1-Getting started: with this turkey soup is easier than you think just follow these steps for a pot full of goodness. First, melt 2 tablespoons of butter in a large 4.5-quart soup pot over medium heat to build that savory base. Once it’s melted, toss in 1 small yellow onion (diced), 2 ribs celery (diced), and 1 cup carrots (diced), and let them cook for about 5 minutes until they soften up and smell amazing.

2-Next, stir in 3 cloves garlic (minced), 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 bay leaf, and the seasonings: 1 teaspoon each of dried basil, oregano, parsley, and mustard powder, plus 1/4 teaspoon each of ground sage and pepper. If you have a Parmesan rind or leftover turkey bones lying around, throw them in for extra flavor just remember to remove them later.

3-Then, pour in 8 cups chicken broth and bring it to a boil before turning down to a simmer. Add the 3 cups of leftover turkey (diced or shredded) and let it all simmer uncovered for 15 minutes so the flavors meld together. For the pasta, cook 1 cup uncooked bowtie pasta separately until it’s al dente, drain it, and add it straight to your bowls. This way, your soup stays fresh and the pasta doesn’t get soggy.

4-If you’re using a crock pot, start by melting 2 tablespoons butter in it, then add all the veggies, garlic, seasonings, sauces, bay leaf, turkey, and broth. Set it to low and cook for 6 hours. Cook the pasta separately when you’re ready to serve. The whole process takes about 10 minutes to prep and 35 minutes to cook, for a total of 45 minutes perfect for a quick weeknight dinner.