To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top. The turkey breast should have some meat (at least 2 cups) remaining on it to make a good, rich soup.
Ingredients
- 6 lb turkey breast (NOT boneless)
- 2 medium onions
- 3 stalks of celery
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 tsp dried basil
- 1/2 tsp dried marjoram
- 1/2 tsp dried tarragon
- 1/2 tsp salt
- Black pepper to taste
- 1/2 lb Italian pastina or pasta