Cheesy Turkey Soup Pasta Bake

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease the baking dish.

2. 2

   Cook pasta in salted boiling water until just shy of al dente (2 minutes under package time). Drain and set aside.

3. 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. 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. 5

   Stir in the heavy cream and dried thyme/Italian seasoning and paprika. Taste and adjust salt/pepper.

6. 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. 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. 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.

9. 9

   Let rest 5–10 minutes. Sprinkle with chopped parsley before serving.

10. 10

    Mild, comforting, creamy, with herby notes from thyme/Italian seasoning and a mellow cheesy finish. Paprika adds gentle warmth.

11. 11

    If your soup is very chunky, blitz a portion with an immersion blender for a creamier sauce before adding cream.

12. 12

    To make it richer, stir in an additional 1/4 cup cream or a few tablespoons of cream cheese.

13. 13

    Leftovers reheat well in the oven or microwave.