Description
This comforting turkey soup is a perfect way to use up leftover turkey, combining fresh vegetables, herbs, and pasta in a flavorful homemade turkey stock base. Simmered until tender and finished with a touch of parsley and optional lemon zest, it makes a warming, satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 Tbsp olive oil
- 1 1/2 cups chopped carrots (about 3 large carrots)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups chopped celery (3 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 1 1/4 cups frozen petite corn (white)
- 3 Tbsp chopped parsley (or 1 tbsp dried)
Liquids and Broth
- 8 cups homemade turkey stock or store-bought chicken broth
- 3/4 cup leftover turkey gravy (or 1/2 cup heavy cream, optional)
Protein and Pasta
- 3 cups leftover cooked turkey, shredded or chopped into bite-size pieces
- 2 cups dry rotini pasta (or medium egg noodles; about 5 oz)
Herbs and Seasonings
- 2 tsp each minced fresh thyme, rosemary, and sage (or 3/4 tsp dried of each)
- 1/8 tsp ground nutmeg (optional)
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery and sauté for 8 to 10 minutes until the vegetables are nearly soft. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Stock and Herbs: Pour in the turkey stock or chicken broth. Stir in the minced thyme, rosemary, sage, and optional nutmeg. Season the mixture with salt and black pepper to taste. Bring the soup to a simmer, then reduce the heat to just below medium. Cover and let simmer gently for 10 minutes to allow flavors to meld.
- Cook Pasta: Add the dry rotini pasta or egg noodles to the soup. Continue to cook uncovered until the pasta is tender, which will take approximately 6 to 12 minutes depending on the type of pasta used. Stir occasionally to prevent sticking.
- Add Turkey, Corn, and Gravy: Stir in the leftover cooked turkey pieces, frozen petite corn, and turkey gravy (or heavy cream if using). Heat through until everything is warmed evenly throughout the soup.
- Finish with Parsley and Lemon (Optional): Stir in chopped parsley for freshness. For an extra bright flavor, optionally add a little lemon zest or a spritz of lemon juice before serving. Adjust seasoning with additional salt and pepper if needed.
Notes
- You can substitute chicken broth for turkey stock if unavailable.
- Use fresh herbs if possible for the best flavor, but dried herbs work well too.
- Adjust pasta type based on preference; adjust cooking time accordingly.
- The gravy or heavy cream adds richness but can be omitted for a lighter soup.
- Leftover turkey should be shredded or chopped in bite-sized pieces for easy eating.
- Adding lemon zest or juice at the end brightens the soup and balances richness.
