After a big holiday feast, there’s always the delicious question: what to do with all that leftover turkey? This cozy and nutritious Turkey Vegetable Soup is your definitive answer. It’s a simple, one-pot meal that transforms leftovers into a deeply satisfying soup everyone will love. Forget food waste—this recipe makes the most of every last bit, turning it into a comforting bowl of goodness that’s perfect for a chilly evening.
This soup isn’t just a practical way to use leftovers; it’s a powerhouse of flavor and nutrients. Packed with tender turkey, hearty vegetables, and an aromatic, herb-infused broth, it’s a complete meal in a bowl. Get ready to curl up with the best Turkey Vegetable Soup you’ve ever had.
Every spoonful is packed with flavor and goodness.
Why This Turkey Vegetable Soup Recipe Is a Must-Try
You’re going to love this recipe, and here’s why it stands out from the rest:
Incredibly Flavorful: We build layers of flavor, starting with aromatic mirepoix and blooming dried herbs to create a broth that tastes like it simmered for hours, even though it’s ready in under 60 minutes.
Completely Customizable: This recipe is a fantastic template. Have different vegetables in your crisper? Throw them in! Want to add grains like barley or quinoa? Go for it. It’s the perfect clean-out-the-fridge meal.
Nutrient-Packed and Healthy: Lean protein from the turkey and a rainbow of vitamins from the vegetables make this a healthy choice you can feel good about serving your family.
Perfect for Meal Prep: This soup tastes even better the next day! It stores beautifully in the fridge and freezer, making it an ideal solution for busy weeknight dinners.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together for a truly spectacular soup.
The Aromatic Base
Olive Oil: For sautéing the vegetables and building the first layer of flavor.
Yellow Onion: Provides a sweet, savory foundation.
Carrots & Celery: The classic mirepoix duo that adds essential depth.
Garlic: Use freshly minced garlic for the best, most pungent flavor.
The Hearty Filling
Cooked Turkey: The star of the show! You’ll need about 3-4 cups of shredded or diced leftover turkey. This is a great way to use up meat from a roasted spatchcock turkey.
Potatoes: Yukon Gold or red potatoes work best as they hold their shape well.
Mixed Vegetables: We’re using a classic combination of green beans, corn, and peas. Feel free to use fresh, frozen, or canned (drained).
The Savory Broth
Turkey or Chicken Broth: A high-quality broth is key to a delicious soup. Use turkey broth if you have it!
Diced Tomatoes: A can of diced tomatoes adds a subtle, bright acidity that balances the richness.
Herbs & Seasonings: A simple yet powerful blend of dried thyme, rosemary, a bay leaf, salt, and freshly ground black pepper.
Building layers of flavor for the perfect pot of soup.
Step-by-Step Instructions to Make Turkey Vegetable Soup
Follow these simple steps for a perfect pot of soup every time.
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Bloom the Herbs: Stir in the dried thyme and rosemary, and cook for about 30 seconds. This simple step toasts the herbs, intensifying their flavor and aroma.
Simmer the Base: Pour in the broth and add the diced tomatoes (with their juice), potatoes, and the bay leaf. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
Add a Side of Comfort: While the soup is simmering, it’s the perfect time to whip up a batch of delicious bread for dipping. These 30-Minute Dinner Rolls are the perfect companion for soaking up every last drop of the savory broth.
Combine and Heat Through: Add the shredded turkey, green beans, corn, and peas to the pot. Stir to combine and continue to simmer for another 5-10 minutes, just until the turkey and vegetables are heated through.
Final Touches: Remove the bay leaf before serving. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
Expert Tips for Success
Use Quality Broth: The broth is the soul of your soup. Use homemade turkey stock if you have it, or a high-quality store-bought version for the best results.
Don’t Overcook the Veggies: For the best texture, add the “harder” vegetables like potatoes early on, and the “softer” ones like peas and corn towards the end so they stay vibrant and don’t become mushy.
Shred, Don’t Cube: Shredding the turkey instead of cubing it creates a better texture that melds seamlessly into the soup.
Clever Recipe Variations
Make this Turkey Vegetable Soup your own with these easy and delicious variations!
Turkey Noodle Soup: Add 2 cups of cooked egg noodles along with the turkey for a classic twist.
Turkey and Barley Soup: For a heartier, more rustic soup, add 1/2 cup of pearl barley with the potatoes and let it simmer until tender. You may need to add a bit more broth.
Creamy Turkey Vegetable Soup: Stir in 1/2 cup of heavy cream or full-fat coconut milk at the very end for a richer, creamier texture.
Spicy Southwest Version: Add a can of drained black beans, a pinch of cumin and chili powder with the herbs, and top with fresh cilantro and avocado.
How to Store, Freeze, and Reheat
This soup is perfect for making ahead of time. Here’s how to store it properly:
Refrigeration: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes exceptionally well. Let it cool, then transfer it to freezer-safe containers or bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling, as it can make the vegetables too soft.
Explore More Hearty Soup Recipes
If you loved this comforting meal, you’ll definitely want to try some of our other favorite soup recipes. For another fantastic way to use leftovers, check out this amazing Cabbage Roll Soup. And for a taste of Tuscany, you can’t go wrong with our classic Zuppa Toscana recipe.
Yes, this soup freezes wonderfully. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Classic choices include carrots, celery, onions, potatoes, green beans, peas, and corn. However, you can easily customize it with what you have on hand, such as mushrooms, bell peppers, zucchini, or kale.
Absolutely! Sauté the onions, carrots, celery, and garlic on the stovetop first, then transfer them to the slow cooker. Add the broth, potatoes, and herbs and cook on low for 4-6 hours or high for 2-3 hours. Add the leftover turkey and other vegetables in the last 30 minutes of cooking.
Yes, it is a very healthy meal. It’s packed with lean protein from the turkey, loaded with vitamins and fiber from the various vegetables, and is relatively low in calories and fat, making it a nourishing and satisfying choice.
Share Your Delicious Creation!
We know you’ll love this hearty and flavorful Turkey Vegetable Soup. It’s the perfect way to bring new life to your holiday leftovers and create a meal that’s both comforting and nourishing. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture of your beautiful soup on Pinterest. Your feedback helps us and inspires other home cooks!
The ultimate way to use up leftovers! This Turkey Vegetable Soup is cozy, healthy, and so easy to make.
Turkey Vegetable Soup Recipe
FL Recipes
Turkey Vegetable Soup (The Ultimate Leftover Makeover)
A cozy, nutritious, and easy one-pot Turkey Vegetable Soup recipe perfect for using holiday leftovers. Packed with tender turkey, hearty vegetables, and an herb-infused broth, it's the ultimate comforting meal ready in under an hour.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the dried thyme and rosemary, and cook for about 30 seconds to toast the herbs and release their flavor.
Pour in the broth and add the diced tomatoes (with their juice), potatoes, and the bay leaf. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender.
Add the shredded turkey, green beans, corn, and peas to the pot. Stir to combine and continue to simmer for another 5-10 minutes, just until the turkey and vegetables are heated through.
Remove the bay leaf before serving. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
Nutrition
Calories: 310kcalProtein: 35gFat: 8gFiber: 6g
Notes
Customize Your Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or zucchini. Add quick-cooking vegetables towards the end. Make it Ahead: The flavor of this soup deepens overnight, making it a perfect make-ahead meal for the week. Nutrient Boost: Add a cup of cooked quinoa or a can of drained white beans for extra protein and fiber.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
