Sauté the Vegetables:

Cup of Yum
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Stir in the finely chopped garlic and cook for an additional minute until fragrant.

Add the Herbs and Stock:

1. Tie the thyme sprigs together with kitchen twine for easy removal later, or you can simply add them directly to the pot.
2. Pour in the turkey or chicken stock, and add the bay leaves.
3. Bring the mixture to a gentle boil.

Cook the Pasta:

1. Add the orzo, ditalini, or pearl couscous to the boiling soup.
2. Lower the heat and simmer for about 10 minutes, or until the pasta is just tender.

Add the Turkey:

1. Stir in the shredded leftover turkey or chicken.
2. Continue to simmer for another 5 minutes, allowing the flavors to meld together.

Season and Serve:

1. Remove the thyme sprigs and bay leaves from the pot.
2. Season the soup with salt and pepper to taste.
3. Ladle the soup into bowls and garnish with freshly chopped parsley.
4. If desired, sprinkle with Parmigiano cheese for an added touch of richness or a squeeze of lemon to a fresh twist.
5. Enjoy: Serve hot with crusty bread for a comforting, nourishing meal.