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Delicious Leftover Turkey Soup

A warm and comforting soup that turns leftover turkey into a hearty meal, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or unsalted butter Use unsalted butter to control salt.
  • 1 large yellow onion, finely chopped (about 1 ½ cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 6 cups turkey or chicken broth
  • 2 cups cooked leftover turkey, shredded or diced into bite-sized pieces
  • 2 medium Russet potatoes, peeled and diced (about 2 cups, into ½-inch cubes)
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas
  • 2 cups fresh spinach or kale
  • 1 cup frozen corn
  • ½ cup fresh parsley, chopped for garnish
  • ½ cup small pasta (like ditalini or orzo) or cooked rice Optional
  • A splash of heavy cream or milk Optional

Method
 

Preparation
  1. Chop the onion, carrots, celery, garlic, and potatoes. Shred the cooked turkey into bite-sized pieces and measure out your broth and herbs.
Sauté Aromatics
  1. Heat the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery, then sauté for 8–10 minutes until they soften and smell sweet.
  2. Stir in garlic, thyme, and sage; cook for 1–2 minutes until fragrant.
Simmer Broth and Potatoes
  1. Pour in 6 cups of broth, scraping the pot to lift browned bits. Add the potatoes and the bay leaf. Bring to a boil, then lower the heat, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.
Add Turkey and Season
  1. Stir in the shredded turkey and season with salt and lots of fresh black pepper. Simmer uncovered for 5–10 minutes so the flavors marry and the turkey warms through.
  2. Taste and adjust seasoning as needed.
Finish and Serve
  1. Pull out the bay leaf. Stir in the peas, corn, and greens; heat for 2–3 minutes until the peas pop and the greens wilt.
  2. Optionally, add cooked pasta or rice and a splash of cream for silkiness. Ladle into bowls, scatter parsley on top, and serve with crusty bread.

Notes

Store leftover soup in an airtight container in the fridge for 3–4 days. If you added pasta, thin with extra broth when reheating. For a lighter pairing tomorrow, try a Healthy Banana Smoothie.