Leftover Turkey Soup

Leftover Turkey makes the best soup after Thanksgiving, it's always well seasoned so the broth is spectacular in rich flavor so this recipe is super easy.

We love to add tomatoes, beans of any kind, carrots, celery, and onion, leftover side dish vegetables, and make a huge pot during the black Friday shopping weekend to have a hearty repurposed turkey meal.

The best part about turkey soup is anything can go into the pot especially if you have leftover peas, carrots, corn, and green beans, you can turn this into a hearty vegetable turkey soup.

Scroll down to get our printable easy recipe.

What to Add To Your Turkey Soup

• leftover vegetable side dishes from the holiday
• canned vegetables or frozen
• any kind of pasta cooked and drained
• rotisserie chicken instead of turkey
• mixed frozen vegetables
• green beans canned or frozen
• canned black, white, or red beans
• spinach leaves or escarole
• diced celery, tomatoes, onion, garlic, are great flavor additions

Cooking Methods

1. Stovetop simmered for at least 2 hours
2. Instant Pot using the pressure cooker mode to instruction book (around 45 minutes)
3. Slow cooker/crockpot on low 6 to 8 hours using only boneless turkey

Optional Ingredient Suggestions and Tips

• use all chicken broth or stock
• Add  some Pecorino Romano cheese on top when serving
• always season to taste salt and black pepper
• cubed zucchini or another squash is a nice addition
• use all fresh herbs not dried
• rice instead of pasta can be substituted
• add canned stewed tomatoes for a more robust flavor

Easy Recipe

If you have never tried to make homemade soup, you're missing out on an easy really economical meal.


This version is more turkey vegetable soup or turkey bean soup since everything is in mine including spinach.


If you love a spicier soup add some cayenne pepper to it or use red pepper flakes on top of the soup as a garnish.

The grated cheese as a garnish will also enhance the flavors of this soup, and serving this with leftover rolls made into croutons is wonderful as well!

Leftover Turkey Soup

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Leftover turkey is so easy to repurpose and this soup is comforting with a bold flavor. Add some pasta and make it a whole meal.

Ingredients

• 2 fingerling carrots around 2 cups or use sliced carrots
• 3 stalks celery, around 1 cup
• 1 yellow onion, chopped around 1/2 cup
• 4 tablespoon olive oil or leftover Turkey fat
• 3 teaspoons minced fresh garlic
• 1 teaspoon granulated garlic powder
• salt and black pepper to taste
• 4 cups leftover turkey, chopped
• 3 1.2 cups turkey broth (or chicken broth)
• 1 cup diced tomatoes
• 3 1/2 cups water
• 2 cups cooked pasta of choice to package instructions and drained (this goes in after the soup is cooked or you can also add white rice instead
• 3 tablespoons of fresh Italian flat-leaf parsley
• Optional: 1 cup lleftover corn, peas, or whatever other vegetables you may have leftover from a holiday, white or red kidney beans, green cut beans, 1 cup mixed vegetables, 1 cup spinach or escarole
• 1/4 teaspoon cayenne pepper for heat
• 1/2 cup Pecorino Romano cheese for garnish

Instructions

1. Saute the onion and garlic in oil or fat for 2 minutes.
2. Add the broth, any vegetables you are using from the list, celery, carrots, parsley, granulated garlic powder, water, turkey., pepper, salt if needed to taste
3. Simmer on low until the vegetables get soft around 25 minutes.
4. Cook your favorite pasta to package instructions, drain and add to the soup before serving.
5. Garnish with grated cheese.

Nutrition Facts

Calories

609.65

Fat (grams)

20.98

Sat. Fat (grams)

5.09

Carbs (grams)

59.90

Fiber (grams)

11.04

Net carbs

48.86

Sugar (grams)

12.76

Protein (grams)

46.56

Sodium (milligrams)

2046.27

Cholesterol (grams)

130.78

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