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, onion and make a huge pot and even freeze some for later especially when you're all turkied out.

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 printables easy recipe.

Turkey Easy Broth

Since roasted leftover turkey is so flavorful you're not going to have to season the soup as much as you do when it's made from raw meats.


The turkey can be shredded or cubed just make sure it's boneless, you can boil the carcass to make broth for another time and strain it, but this soup is made with leftover turkey meat from any holiday you may have made it for.


Any kind of beans, vegetables rice, or pasta can be used to make this simple turkey soup that you like.

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

• any kinds of greens
• white bean or red kidney beans
• chickpeas
• cubed zucchini
• use all fresh herbs not dried
• rice instead of pasta
• corn
• peas
• mixed vegetables

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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