Cheesy Turkey Soup Pasta Bake

A cozy way to turn leftover turkey soup into a creamy, cheesy pasta casserole that feeds a crowd. Uses your turkey, veggies, pasta, cream, eggs and cheese for a comforting moderate-effort meal.

Ingredients

• 2–3 cups leftover turkey soup (strained of large bones; keep broth and turkey/veggies)
• 10–12 oz pasta (penne, rigatoni, shells, or elbow)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/2 cup grated Parmesan (optional)
• 1/2 cup heavy cream (or half-and-half)
• 1 large egg (helps bind)
• 1–2 cups extra cooked turkey, chopped (if soup already has turkey, add to reach this amount)
• 1–2 cups mixed vegetables (frozen peas/carrots/corn or sautéed mushrooms/spinach)
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced (optional)
• 2 tbsp butter or olive oil
• 2 tbsp flour (to thicken if needed)
• 1 tsp dried thyme or Italian seasoning
• 1/2 tsp smoked paprika or regular paprika
• Salt and black pepper to taste
• 1/2–1 cup breadcrumbs or crushed crackers for topping (optional)
• 2 tbsp chopped fresh parsley for garnish (optional)

Equipment

• Large pot for pasta
• Skillet
• 9x13-inch baking dish (or similar)
• Mixing bowl

Instructions

1. Preheat oven to 375°F (190°C). Grease the baking dish.
2. Cook pasta in salted boiling water until just shy of al dente (2 minutes under package time). Drain and set aside.
3. If using onion/garlic, sauté onion in butter or oil in a skillet over medium heat until soft, 4–5 minutes. Add garlic and cook 30 seconds.
4. Pour the leftover turkey soup into the skillet (or a saucepan). If the soup is very thin, whisk 2 tbsp flour into 2–3 tbsp cold water to make a slurry and stir into the soup to thicken; simmer 3–5 minutes until slightly reduced. Alternatively, simmer to concentrate for 6–10 minutes.
5. Stir in the heavy cream and dried thyme/Italian seasoning and paprika. Taste and adjust salt/pepper.
6. In a large bowl, combine the cooked pasta, chopped turkey, vegetables, and about 3/4 of the shredded cheese. Pour the warmed soup-cream mixture over the pasta. Beat the egg lightly and stir it into the mixture to help bind everything.
7. Transfer mixture to the prepared baking dish. Sprinkle remaining cheese evenly over the top. Scatter breadcrumbs or crushed crackers over the cheese for a crunchy top if using, and dot with a little butter or drizzle olive oil.
8. Bake uncovered for 20–25 minutes, until bubbling and golden on top. If you want extra browning, broil 1–2 minutes while watching closely.