Turkey Noodle Soup

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SF Gate


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2 tablespoons olive oil

1 onion, chopped

2 celery ribs, in 1/3-inch dice

2 carrots, in 1/3-inch dice

1 large or 2 small parsnips, quartered lengthwise, core removed, in 1/3-inch dice

1/2 pound rutabaga, thickly peeled, in 1/3-inch dice

2 cloves garlic, minced

2 tablespoons minced Italian parsley, plus more for garnish

2 quarts Day-After-Thanksgiving Turkey Stock (see recipe in article link)

Kosher salt and freshly ground black pepper

1 cup small dried pasta, such as tubetti or orzo, or short egg noodles

2 cups shredded cooked turkey

Freshly grated Parmesan cheese, optional

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