Turkey Soup is one of those simple, comforting meals that makes leftover turkey feel completely new. Tender turkey, carrots, celery, onion, garlic, herbs, and a flavorful broth come together in one pot for a warm and satisfying soup. It is especially handy after a holiday meal, but there is no reason to save it for Thanksgiving or Christmas. If you have cooked turkey in the refrigerator, this is an easy way to turn it into dinner.
The soup has a light, savory broth rather than a heavy creamy base, so it feels filling without being overly rich. You can serve it with pasta, rice, potatoes, or simply load it up with extra vegetables depending on what you have in the kitchen.
Why Make Turkey Soup?
Leftover turkey can become repetitive after a big meal, but soup gives it a completely different character. The turkey absorbs the flavor of the broth while the vegetables add sweetness and texture. A few simple seasonings make the broth taste much deeper than you would expect from such an easy recipe.
It is also a practical make-ahead meal. The soup keeps well in the refrigerator and can be frozen for later, making it useful when you want something homemade without cooking from scratch every day.
Turkey Soup Ingredients
| Ingredient | Amount |
|---|---|
| Butter | 2 tablespoons |
| Yellow onion, diced | 1 small |
| Celery, diced | 2 ribs |
| Carrots, diced | 1 cup |
| Garlic, minced | 3 cloves |
| Worcestershire sauce | 1 teaspoon |
| Hot sauce | 1 teaspoon |
| Chicken or turkey broth | 8 cups |
| Bay leaf | 1 |
| Cooked turkey, diced or shredded | 3 cups |
| Bow-tie pasta | 1 cup, uncooked |
| Dried basil | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Dried parsley | 1 teaspoon |
| Mustard powder | 1 teaspoon |
| Ground sage | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
Also Read: Lamb Shawarma Chickpea Soup
How to Make Turkey Soup
1. Prepare the vegetables
Heat the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. You do not need to brown them heavily; the goal is simply to get them started and release their flavor.
2. Add the garlic and seasonings
Stir in the minced garlic, Worcestershire sauce, hot sauce, bay leaf, basil, oregano, parsley, mustard powder, sage, and black pepper. Cook for about 30 seconds to 1 minute, just until the garlic becomes fragrant.
3. Add the broth
Pour in the chicken broth or turkey broth and bring the mixture to a gentle boil. Once it starts bubbling, lower the heat so the soup can simmer steadily without boiling aggressively.
4. Add the turkey
Stir in the cooked turkey. Simmer the soup gently for about 15 minutes, giving the turkey enough time to warm through and take on the flavor of the broth. Avoid cooking it too aggressively because already-cooked turkey can become dry.
5. Cook the pasta separately
While the soup simmers, cook the bow-tie pasta in a separate pot according to the package directions until it is al dente. Drain it well.
6. Serve
Add some cooked pasta to each bowl and ladle the hot turkey soup over it. Finish with a little fresh parsley or cracked black pepper if desired, then serve immediately.
Also Read: Beef and Lentil Soup
What You Can Do Better
Use homemade turkey stock: If you have a turkey carcass or leftover bones, homemade stock can give the soup a noticeably richer flavor.
Do not overcook the turkey: Since the turkey is already cooked, it only needs to warm through and absorb some of the broth’s flavor.
Keep pasta separate: If you expect leftovers, store the pasta separately. Pasta continues absorbing broth as it sits and can become soft while leaving you with very little liquid.
Add more vegetables: Peas, corn, green beans, zucchini, spinach, or kale can all work well. Add sturdier vegetables earlier and delicate greens toward the end.
Try potatoes instead: Diced red or Yukon Gold potatoes can replace the pasta. Add them directly to the simmering broth and cook until fork-tender.
Adjust the salt carefully: Broth, Worcestershire sauce, and leftover turkey can already contain quite a bit of sodium, so taste the soup before adding extra salt.
Also Read: Mushroom Soup Recipe
Easy Variations
Turkey and Rice Soup
Replace the pasta with cooked rice. Keep the rice separate if you plan to store leftovers so it does not absorb most of the broth.
Turkey Potato Soup
Add diced potatoes to the broth and simmer until tender. This creates a heartier soup that is particularly good on cold evenings.
Turkey Vegetable Soup
Skip the pasta and increase the vegetables. Peas, corn, green beans, zucchini, spinach, and kale are easy additions.
Turkey Tortellini Soup
For a more substantial bowl, use cooked cheese tortellini instead of bow-tie pasta. Add the tortellini near serving time so it keeps its texture.
How to Store Turkey Soup
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate it for up to 3 days. For longer storage, freeze the soup for up to 3 months.
If you are freezing the soup, leave the pasta or rice out and prepare it fresh when you reheat the soup. This keeps the broth from becoming thick and the pasta from turning mushy.
Also Read: Cobb Salad Recipe
How to Reheat
For refrigerated soup, warm it gently in a saucepan over medium-low heat until hot throughout. Add a splash of broth or water if the soup has thickened in the refrigerator.
For frozen soup, thaw it in the refrigerator overnight when possible, then reheat gently on the stovetop. You can also reheat individual portions, stirring occasionally until completely hot.
What to Serve With Turkey Soup
Turkey Soup is satisfying on its own, but a few simple sides can turn it into a complete meal. Crusty bread, garlic bread, dinner rolls, crackers, or a simple green salad all pair nicely with the savory broth.
Also Read: Taco Salad Recipe
Turkey Soup Nutrition
The following nutritional information is an estimate based on one serving of a six-serving batch and can vary depending on the type of turkey, broth, butter, and pasta used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 242 kcal |
| Carbohydrates | 13 g |
| Protein | 24 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 100 mg |
| Sodium | 1,410 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Calcium | 44 mg |
| Iron | 1 mg |
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Course | Soup |
| Main Ingredient | Cooked turkey |
| Best For | Leftover turkey, weeknight meals, make-ahead dinners |
Frequently Asked Questions
Can I make turkey soup with leftover turkey?
Yes. This recipe is particularly useful for leftover roasted turkey. Both white and dark meat work well, and you can dice or shred the meat before adding it to the soup.
Can I use turkey broth instead of chicken broth?
Absolutely. Turkey broth is an excellent choice and can give the soup an even more pronounced turkey flavor. Chicken broth is a convenient alternative when turkey stock is not available.
Can I make this soup without pasta?
Yes. Simply leave out the pasta or replace it with potatoes, rice, beans, or additional vegetables.
Why should pasta be cooked separately?
Pasta continues absorbing liquid after it is cooked. If it sits in the soup during storage, it can soak up much of the broth and become overly soft. Cooking it separately gives you better texture, especially for leftovers.
Can I freeze turkey soup?
Yes. Turkey soup freezes well for up to about 3 months when stored properly in an airtight freezer-safe container. For the best texture, freeze the soup without pasta or rice.
Can I make turkey soup in a slow cooker?
Yes. Add the vegetables, seasonings, broth, and cooked turkey to a slow cooker and cook on low until the flavors have developed and everything is heated through. Cook pasta separately and add it when serving.
