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You know that wonderful, quiet feeling after a big holiday feast? The kitchen is still warm, and you’re surrounded by the very best kind of problem: leftovers.
For me, the celebration isn’t truly complete until I’ve transformed that beautiful turkey into a simmering pot of soup. Honestly, I sometimes start the pot while the day’s still buzzing—it’s that much of a tradition.
Why This Soup Feels Like a Hug
This isn’t just about using up leftovers; it’s about extending the warmth. A great turkey soup is deeply comforting, incredibly versatile, and freezes like a dream.
You can make it once and have cozy meals ready for weeks, which feels like a gift to your future, slightly-tired self. Let’s get into what you’ll need.
Ingredients Needed for the Recipe
This is where the magic starts, with simple ingredients that build layers of flavor. Here’s your shopping list, with a note on why each one matters.
- Butter (2 tablespoons): For sautéing; it gives a richer, more rounded base than oil.
- Yellow Onion, Celery, Carrots (1 small, 2 ribs, 1 cup): The classic “mirepoix” trio—this is the essential aromatic foundation of your soup.
- Garlic (3 cloves): Adds that irreplaceable, savory depth we all love.
- Chicken Broth (8 cups): The liquid gold that becomes your soup base. Homemade stock is fantastic here.
- Leftover Turkey (3 cups): The star! Use a mix of white and dark meat for the best flavor and texture.
- Bowtie Pasta (1 cup, uncooked): A fun, hearty addition. We cook it separately to keep it perfect.
- Worcestershire & Hot Sauce (1 tsp each): Secret flavor enhancers—they add complexity, not heat.
- Bay Leaf (1): A subtle, herbal note that simmers into the broth.
- Dried Basil, Oregano, Parsley, Mustard Powder (1 tsp each): The herb blend that gives the soup its distinctive, savory character.
- Ground Sage & Pepper (¼ tsp each): A whisper of earthy sage ties it back to the holiday bird, and pepper just wakes everything up.
The Simple Art of Building Flavor
Great soup isn’t rushed. It’s built. We start by gently cooking the vegetables to sweeten them, a process chefs call “sweating.”
This step develops a ton of flavor that goes directly into your broth. Don’t skip it or hurry it—those five minutes are an investment.
How to make Turkey Soup?
Step 1- The Aromatic Base
Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery.
Let them soften and sweeten for a good 5 minutes, stirring occasionally. You’ll smell the change—it’s wonderful.
Step 2- Layer in the Seasonings
Add the minced garlic, Worcestershire sauce, hot sauce, the bay leaf, and all those dried herbs and spices.
Stir it all together for about a minute, just until the garlic becomes fragrant. Your kitchen will smell incredible already.
Step 3- Create the Broth
Pour in all of your chicken broth. This is a good time to add a Parmesan rind or leftover turkey bones for extra richness.
Bring the pot to a lively boil, then immediately reduce the heat to a gentle, happy simmer.
Step 4- Add the Turkey and Simmer
Stir in your diced or shredded leftover turkey. Let the soup simmer uncovered for about 15-20 minutes.
This allows the turkey to warm through and infuse the broth with its flavor, without overcooking and becoming tough.
Step 5- The Pasta Rule
While the soup simmers, cook the bowtie pasta separately in salted water, just until al dente. Drain it.
Here’s the key tip: add the cooked pasta directly to your serving bowls, then ladle the hot soup over the top. This keeps the pasta from sucking up all the broth and turning mushy in leftovers.
Your Soup, Your Way: Endless Customizations
The recipe above is your fantastic foundation, but this soup is a true canvas. Feel free to change the add-ins based on what you love or have on hand.
It’s hard to mess this up, which is part of the joy. Want a creamier texture? Stir in a can of cream of chicken soup at the end. Craving greens? Toss in a handful of spinach or kale for the last three minutes of simmering.
Tips
- Boost Your Broth: Tossing in a leftover Parmesan rind or the turkey carcass while it simmers is a game-changer for flavor. Just remember to fish them out before serving.
- Leftover Gravy is Gold: Have a bit of gravy left? Stir it right into the soup pot. It adds wonderful body and a rich, familiar taste.
- Master the Freezer: This soup freezes beautifully for up to 3 months. Always freeze it without pasta or rice—add those fresh when you reheat for the best texture.
Slow Cooker Simplicity
If you prefer a hands-off approach, your slow cooker is a perfect ally. Melt the butter in the bottom, then add all the vegetables, garlic, seasonings, sauces, turkey, and broth.
Give it a stir, set it on low for 6 hours, and let the appliance do the work. Cook your pasta or other add-ins fresh when you’re ready to eat.
The Perfect Pairings
A bowl of this soup is a meal in itself, but it loves company. A thick slice of crusty, buttered bread for dipping is non-negotiable in my house.
For a fun crunch, top your bowl with seasoned oyster crackers or even a handful of buttery croutons. It’s all about that mix of textures.
Storing Your Liquid Comfort
Once cooled, store the soup (without pasta) in airtight containers. It will keep in the fridge for 3 days, tasting even better the next day as flavors meld.
For the freezer, I love using stackable, leak-proof containers in single-serving sizes. They make grabbing a quick, comforting lunch as easy as can be.
Turkey Soup Recipe
Description
This Turkey Soup recipe is easy to make from scratch with leftover turkey! It has a flavorful broth, pasta, and vegetables! Add-on options include rice, potatoes, pasta, and lots of vegetables!
Ingredients
Seasonings
Instructions
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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.
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(Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
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Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
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Simmer gently, uncovered, for 15 minutes.
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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.)
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See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 242kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Trans Fat 0.2g
- Cholesterol 100mg34%
- Sodium 1410mg59%
- Potassium 352mg11%
- Total Carbohydrate 13g5%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 24g48%
- Calcium 44 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- 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.
- 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.
- 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 or pair with 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.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes! This recipe works great with leftover chicken as well. Simply substitute the turkey with an equal amount of cooked chicken.
Can I make this soup ahead of time?
Absolutely! Store without pasta or rice, and add freshly cooked grains or pasta when serving to keep textures perfect.