Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
(Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
Simmer gently, uncovered, for 15 minutes.
Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don't add the pasta directly to the soup pot, it'll absorb a lot of broth and become mushy during storage.)
Notes
While the recipe specifies turkey stock/broth and turkey, this recipe works with chicken stock and chicken, beef stock and veggies, etc.
Once the onion, carrot, and celery is softened, I stir in 1 (or up to 3) tablespoon of flour. This is optional, but it's one of my favorite secrets for a perfect soup. It isn't enough flour to thicken the soup, it just gives the broth a little bit of body.
2-3" piece of ginger, peeled and grated on microplane adds a nice flavor
Broth-based soups like turkey noodle soup generally aren't thickened. I add a tiny bit of flour to give the broth a little bit of body, and the starches in the pasta do a good job of creating a silky broth that isn't too thick or thin.
If you prefer a slightly thicker soup, combine equal parts cornstarch and water (a tablespoon or two) and whisk it into the simmering soup. Let it boil for a minute or two with the slurry to get rid of any starchy flavor.