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–+ servings
Turkey Soup in a green soup pot with vegetables, turkey, and pasta.
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Turkey Soup

This Turkey Soup recipe is easy to make with leftover turkey, flavorful broth, and vegetables! Add on options include rice, potatoes, pasta, and lots of vegetables!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 242kcal
Author: Stephanie

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 ribs celery diced
  • 1 cup carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 8 cups chicken broth can sub turkey broth or stock
  • 1 bay leaf
  • 3 cups leftover turkey diced/shredded
  • 1 cup bowtie pasta uncooked

Seasonings

  • 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon EACH: ground sage, pepper
US Customary - Metric

Instructions

  • Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
  • (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
  • Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
  • Simmer gently, uncovered, for 15 minutes.
  • Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
  • See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!

Notes

Pro Tips:
  • This is even better if made with homemade stock - it's the perfect way to utilize leftover turkey!
  • You can also add leftover bones/wings, etc. to the broth in this soup for more flavor, then remove prior to serving. Feel free to add some leftover gravy as well! 
  • Add a Parmesan rind to the broth while it simmers for even more savory flavor!
  • Sometimes I'll add  cream of chicken or cream of mushroom soup to this (about 10 oz.) It adds nice depth of flavor. You can use a can for convenience purposes as well. If the broth becomes too salty, I'll add a little milk, cream, or water. 
  • The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce. 
  • Important: The pasta is added to serving bowls in this recipe instead of the soup pot. If pasta is stored with leftover soup, it absorbs a great deal of broth and becomes mushy. The same goes for rice.
  • Top this soup with Ranch Oyster Crackers for even more flavor, or pair this with my crusty, airy, No Knead Bread for dipping!
  • 📘 Find this recipe on page 57 of my 2nd cookbook, Let’s Eat!
Crock Pot Method:
  • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
  • Add the seasonings, Worcestershire sauce, hot sauce, bay leaf, turkey, and broth.
  • Cook on low for 6 hours.
  • Cook pasta separately and add it to serving bowls. Ladle the soup on top and serve!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup makes an excellent freezer meal. Just be sure not to store this soup with rice/pasta as it will absorb all of the broth.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings. (Each serving is about 1.5 cups.)

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1410mg | Potassium: 352mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3729IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg