Leftover Turkey Soup

There is nothing quite like a big pot of homemade soup simmering on the stove, especially when the holidays leave you with plenty of leftover turkey.

This easy leftover turkey soup is one of my favorite ways to transform that extra turkey into a comforting, satisfying meal the whole family will enjoy.

Made with tender chunks of turkey, carrots, celery, onions, garlic, spinach, and tomatoes, this soup has wonderful homemade flavor in every spoonful.

I love adding cooked pasta at the end, but white rice is another delicious option.

A sprinkle of fresh Italian parsley and grated Pecorino Romano cheese gives it that extra touch of Italian-style comfort food.

One of the best things about this recipe is how flexible it is.

You can use leftover vegetables from Thanksgiving or Christmas dinner, add beans for a heartier soup, or toss in whatever greens you have in the refrigerator.

It's an easy, economical way to make the most of your leftovers without serving the same meal twice!

Serve this delicious turkey soup with crusty Italian bread, garlic bread, or a fresh salad for a simple and satisfying lunch or dinner.

Why You Will Love This Turkey Soup

• Perfect for leftover turkey: Give holiday turkey a delicious second life.
• Easy one-pot meal: Everything comes together in one pot, making cleanup simple.
• Loaded with vegetables: Carrots, celery, spinach, tomatoes, and onions add flavor and color.
• Easy to customize: Use pasta, rice, beans, or your favorite leftover vegetables.
• Great for meal prep: Make a batch for easy lunches and dinners throughout the week.
• Italian-inspired flavor: Garlic, fresh parsley, olive oil, and Pecorino Romano bring everything together.

Cooking Methods

1. Stovetop: simmer for at least 35 minutes
2. Instant Pot using the pressure cooker mode to the instruction book (around 20 minutes)
3. Slow cooker/crockpot on low for 6 to 8 hours using only boneless turkey

Variations to Make Turkey Soup

• Turkey and rice soup: Replace the pasta with 2 cups of cooked rice. Stir it in at the end so it doesn't become overly soft.
• Turkey vegetable soup: Add leftover corn, peas, green beans, or mixed vegetables for a colorful, vegetable-packed meal
• Italian turkey soup: Add extra fresh parsley and finish each bowl with Pecorino Romano cheese and a drizzle of olive oil.
• Spicy turkey soup: Add 1/4 teaspoon cayenne pepper, or adjust the amount to suit your taste
• Hearty turkey and bean soup: Stir in a can of drained and rinsed white or red kidney beans for additional texture and substance.
• Greens lovers' soup: Substitute kale, escarole, or Swiss chard for the spinach. Allow tougher greens a little extra time to soften.

Tips for this Turkey Soup and Substitutions

1. Cook the pasta separately. This keeps it from soaking up too much broth and becoming mushy, especially when storing leftovers.
2. Use homemade turkey broth if you have it. It adds wonderful flavor, but good-quality chicken broth is an excellent substitute.
3. Don't waste leftover vegetables. Corn, peas, green beans, and other cooked vegetables can be added during the final minutes of cooking.
4. Taste before adding extra salt. Leftover turkey, broth, and cheese can already contain plenty of salt.
5. Adjust the consistency. Add more broth or water if you prefer a thinner soup. 
6. Additions and Substitutions:
7. Add cheese at the table. Pecorino Romano gives each serving a delicious salty, savory finish
8. Turkey and rice soup: Replace the pasta with 2 cups of cooked rice. Stir it in at the end so it doesn't become overly soft.
9. Turkey vegetable soup: Add leftover corn, peas, green beans, or mixed vegetables for a colorful, vegetable-packed meal.
10. Italian turkey soup: Add extra fresh parsley and finish each bowl with Pecorino Romano cheese and a drizzle of olive oil. 
11. Spicy turkey soup: Add 1/4 teaspoon cayenne pepper, or adjust the amount to suit your taste
12. Hearty turkey and bean soup: Stir in a can of drained and rinsed white or red kidney beans for additional texture and substance.
13. Greens lovers' soup: Substitute kale, escarole, or Swiss chard for the spinach. Allow tougher greens a little extra time to soften.

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Questions and Answers: Making the Best Turkey Soup Using Leftovers

• Can I use chicken instead of turkey? Absolutely! Cooked chicken works just as well in this recipe. Use chicken broth for a delicious homemade chicken soup.
• Can I use frozen vegetables? Yes. Frozen carrots, peas, corn, or mixed vegetables are convenient alternatives to fresh vegetables. Add them during simmering and cook until heated through and tender.
• Can I make this soup without pasta? Yes! Leave out the pasta or replace it with cooked rice, white beans, or additional vegetables.
• Can I make turkey soup ahead of time? Yes. Prepare the soup without the pasta or rice, refrigerate it promptly, and add freshly cooked pasta or rice when reheating and serving. This helps maintain the best texture.
• How do I store leftover turkey soup? Refrigerate the soup in airtight containers within 2 hours of cooking and use it within 3 to 4 days. For the best quality, store the pasta separately when possible.
• Can I freeze turkey soup? Yes. Freeze the soup base without the pasta or rice for the best texture. Cool it promptly, place it in freezer-safe containers, and leave a little room for expansion. Use within 2 to 3 months for best quality. Thaw in the refrigerator and reheat thoroughly to 165°F, adding freshly cooked pasta or rice before serving.

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soup recipes, turkey recipes

American

Yield: 10

Author: Claudia Lamascolo

Turkey Soup

There is nothing quite like a big pot of homemade soup simmering on the stove, especially when the holidays leave you with plenty of leftover turkey.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 2 cups sliced carrots
• 1 cup chopped celery
• 1/2 cup chopped yellow onion
• 2 cups fresh spinach
• 4 tablespoons olive oil or leftover turkey fat
• 3 teaspoons minced fresh garlic
• 1 teaspoon garlic powder
• 4 cups cooked, chopped turkey
• 3 1/2 cups turkey broth or chicken broth
• 3 1/2 cups water
• 1 cup diced tomatoes
• 3 tablespoons chopped fresh Italian parsley
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 cups cooked pasta, drained
• 1/2 cup grated Pecorino Romano cheese, for serving
• Optional: 1 cup corn, peas, green beans, or mixed vegetables
• 1 cup cooked white or red kidney beans
• 1 cup chopped kale, escarole, or Swiss chard
• 1/4 teaspoon cayenne pepper

Instructions

1. Heat the olive oil or turkey fat in a large soup pot over medium heat. Add the carrots, celery, and onion. Cook for 5–7 minutes, stirring occasionally.
2. Stir in the minced garlic and garlic powder. Cook for 30 seconds.Stir in the turkey, broth, water, and diced tomatoes. Add salt, black pepper, and cayenne pepper if desired.
3. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the carrots are tender.
4. Stir in the spinach and parsley. Cook for another 2–3 minutes, until the spinach wilts. Add any optional vegetables or beans and heat through.
5. Stir in the separately cooked and drained pasta just before serving. Taste and adjust the seasonings as needed.
6. Ladle into bowls and sprinkle with grated Pecorino Romano cheese.
7. Notes:
8. Rice option: Replace the pasta with 2 cups of cooked rice and stir it in just before serving.
9. Broth: Add extra broth or water if you prefer a thinner soup.
10. Storage: Refrigerate leftovers in an airtight container for 3–4 days. Store pasta separately when possible.
11. Freezing: Freeze the soup without the pasta for the best texture, for up to 2–3 months for best quality.

Notes

Variations to Make Turkey Soup

• Turkey and rice soup: Replace the pasta with 2 cups of cooked rice. Stir it in at the end so it doesn't become overly soft.
• Turkey vegetable soup: Add leftover corn, peas, green beans, or mixed vegetables for a colorful, vegetable-packed meal
• Italian turkey soup: Add extra fresh parsley and finish each bowl with Pecorino Romano cheese and a drizzle of olive oil.
• Spicy turkey soup: Add 1/4 teaspoon cayenne pepper, or adjust the amount to suit your taste
• Hearty turkey and bean soup: Stir in a can of drained and rinsed white or red kidney beans for additional texture and substance.
• Greens lovers' soup: Substitute kale, escarole, or Swiss chard for the spinach. Allow tougher greens a little extra time to soften.

Tips for this Turkey Soup and Substitutions

1. Cook the pasta separately. This keeps it from soaking up too much broth and becoming mushy, especially when storing leftovers.
2. Use homemade turkey broth if you have it. It adds wonderful flavor, but good-quality chicken broth is an excellent substitute.
3. Don't waste leftover vegetables. Corn, peas, green beans, and other cooked vegetables can be added during the final minutes of cooking.
4. Taste before adding extra salt. Leftover turkey, broth, and cheese can already contain plenty of salt.
5. Adjust the consistency. Add more broth or water if you prefer a thinner soup. 
6. Additions and Substitutions:
7. Add cheese at the table. Pecorino Romano gives each serving a delicious salty, savory finish
8. Turkey and rice soup: Replace the pasta with 2 cups of cooked rice. Stir it in at the end so it doesn't become overly soft.
9. Turkey vegetable soup: Add leftover corn, peas, green beans, or mixed vegetables for a colorful, vegetable-packed meal.
10. Italian turkey soup: Add extra fresh parsley and finish each bowl with Pecorino Romano cheese and a drizzle of olive oil. 
11. Spicy turkey soup: Add 1/4 teaspoon cayenne pepper, or adjust the amount to suit your taste
12. Hearty turkey and bean soup: Stir in a can of drained and rinsed white or red kidney beans for additional texture and substance.
13. Greens lovers' soup: Substitute kale, escarole, or Swiss chard for the spinach. Allow tougher greens a little extra time to soften.

Nutrition Facts

Calories

186

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

19 g

Fiber (grams)

4 g

Net carbs

16 g

Sugar (grams)

3 g

Protein (grams)

17 g

Sodium (milligrams)

702 mg

Cholesterol (grams)

42 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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