• 3 tablespoons extra-virgin olive oil
• 2 cups chopped leeks
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground pepper
• 8 cups unsalted turkey broth or chicken broth
• 4 cups water
• 1 (2 ounce) Parmesan rind
• 8 ounces whole-wheat fusilli pasta
• 4 cups shredded cooked turkey breast
• 3 tablespoons lemon juice
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon

‍

Step 1

• Heat oil in a large heavy pot over medium-high heat. Add leeks, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened, 8 to 9 minutes.‍

Step 2

• Add broth, water and Parmesan rind to the vegetables. Increase heat to high; bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 9 to 10 minutes. Reduce heat to medium-low; stir in turkey, lemon juice, parsley, chives and tarragon. Cook until the turkey is warmed through, about 2 minutes. Remove and discard the Parmesan rind before serving.

‍