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turkey soup
5 from 1 vote
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Turkey Soup

This turkey soup recipe uses up leftover turkey and veggies and is wholesome, healthy and the best type of comfort food during these cold winter months!

Course Soup
Cuisine American
Keyword soup, turkey
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Fraîche

Ingredients

  • 3/4 cup uncooked small pasta (I used shell pasta)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onions, finely chopped (2 cups)
  • 3 stalks celery, finely chopped (2 cups)
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 litres stock (turkey, vegetable or chicken) (plus more to thin if needed)
  • 1 lb. diced cooked turkey (3 cups)
  • 1/4 cup chopped fresh parsley (or dill)
  • 3 cups mixed veggies (corn, peas and carrots)* (frozen or leftovers)
  • salt and pepper to taste

Instructions

  1. Make your broth if using homemade.

  2. Cook the pasta in a medium pot of salted water until al dente, rinse with cold water and set aside.

  3. Heat the olive oil in a large heavy-bottomed pot (I used a Staub cocotte) over medium-low heat.  Add the onions and cook until the onions are soft and transparent, about 8-10 minutes, stirring occasionally.  Add the celery and garlic and cook, stirring occasionally until the celery is soft, another 5-8 minutes. 

  4. Add the bay leaves, stock, turkey and parsley and bring to a boil.  Reduce the heat to low and simmer for around 40 minutes.  Remove bay leaves, stir in the veggies, pasta and parsley or dill (if using), thin with additional stock if desired, season with salt and pepper to taste and serve!  

Recipe Notes

If you don't have leftover veggies I recommend using frozen peas and corn but 1 cup of fresh diced carrots (simply add the diced carrots in with the celery if using fresh, not leftover, carrots).  I recommend weighing or measuring your turkey first so that you can adjust the recipe if needed (ie: double the recipe if you have 2 pounds of turkey).