Turkey, Escarole and Little Ears Soup Recipe - National Turkey Federation

Ingredients

• Oil, as needed
• 7 oz garlic, chopped fine
• 3 lbs celery, medium dice
• 3 lbs carrots, peeled & medium dice
• 2 lbs onions, medium dice
• 1/2 oz dried basil
• 1/2 oz dried oregano
• 1/2 oz black pepper
• 3 tbsp poultry seasoning
• 18 oz turkey base
• 4 Gallons water
• 9 lbs cooked turkey breast, skin removed & medium dice
• 4 Heads escarole, washed, drained & chopped
• Romano cheese, grated
• 2 lbs orecchiette pasta (little ears), cooked, drained and cooled