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This easy leftover turkey soup recipe is fast, simple to make, and healthy. It’s loaded with vegetables and has a silky and irresistibly seasoned broth!
You may also like my Leftover Turkey Wild Rice Soup or Easy Turkey Tetrazzini.
Why you’ll love it
This easy turkey soup recipe hits the spot on a cold day. The potatoes melt in your mouth and make this soup extra comforting. A splash of cream makes the broth taste even better without going overboard! It’s a light but creamy turkey vegetable soup.
This is a low-effort, quick soup that won’t feel taxing after making a Thanksgiving feast with Roast Turkey. Here in Canada our Thanksgiving is in October, so being a food blogger, I’m all turkey’d out by the time American Thanksgiving rolls around!
What you’ll need
- Olive oil – for sautéing
- Onion, garlic, celery, and carrots – the aromatic base to any great soup
- Potatoes – I use baby potatoes
- Chicken broth – for more savory depth in the broth
- Italian seasoning – this delicious blend of dried herbs comes in a single jar
- Turkey – we’re adding already cooked turkey meat near the end so it doesn’t further dry out
- Heavy cream – just a hint of cream gives this soup a special something-something. You could leave it out, but I don’t recommend it.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this Le Creuset Dutch oven for this soup.
- Easily mince garlic with a garlic press. No peeling cloves is required!
- This Henckels chef’s knife makes chopping vegetables a breeze.
How to make leftover turkey soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot or Dutch oven, sauté the onion until golden. Add in the garlic, and cook until fragrant. Add in the celery, carrots, potatoes, broth, water, and Italian seasoning. Bring to a gentle boil.
Reduce the heat, partly cover, and let the soup simmer for 10 minutes. Add in the turkey meat, and let it simmer more until the potatoes are cooked through. Stir in the cream and season with salt & pepper as needed.
Substitutions and variations
- This recipe would work well with cooked chicken as well. It doesn’t have to be turkey! Or even leftover turkey breast meat will work.
- I chose little potatoes, but you can definitely use the same weight of regular-sized potatoes.
- This is a flexible soup. Throw in whatever veggies you have on hand that need using up.
What to serve with turkey soup
- This is a hearty and filling soup, so all you need is a slice of some fresh crusty bread to go with it.
- For a soup and salad combo, try spring mix with my Creamy Balsamic Dressing or this homemade Italian Dressing. No blender is needed for either of them!
Leftovers and storage
- Store leftover turkey soup in an airtight container for 3-4 days in the fridge.
- Reheat over a slow heat slowly until warmed through, taking care to not dry out the turkey.
- You can freeze this one for up to 3 months.
More leftover turkey recipes
If you made this leftover turkey soup, please leave a star rating and review below! Ask any questions not answered above. Tag me #saltandlavender on Instagram with your creations.
Easy Leftover Turkey Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 4 sticks celery chopped
- 3 large carrots peeled & sliced
- 1.5 pounds baby potatoes cut into halves
- 4 cups chicken or vegetable broth
- 2 cups water
- 1/2 teaspoon Italian seasoning
- 2 cups cooked turkey meat or more, to taste
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté until it's lightly browned (5-7 minutes).
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the celery, carrots, potatoes, broth, water, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Reduce heat to medium-low and cover the pot with the lid slightly open. Simmer for 10 minutes.
- Add the turkey meat and allow the soup to simmer for another 10 minutes or so.
- Stir in the cream and season with salt & pepper to taste.
Notes
- You don’t need to use baby potatoes… regular ones are fine as long as the weight is similar. I just find them easy.
- I used 2 cups cooked turkey, but you could definitely add a lot more if you need to!
- Serves 4-6.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 13, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
Add a tsp of tarragon it’s amazing and brings out so much more flavor!
I love to make this soup, it is so simple, yet so very yummy, I do once in awhile replace the celery with another green vegetable, and it always works out, thanks so much
You’re very welcome, Connie! Glad it’s a favorite in your home!
I agree with so many people who have commented – you have great recipes!
One question: I was thinking about not adding the other veggies until later and using my immersion blender on the potatoes. What do you think about that idea?
Hi Michelle! I think that should work. Just ensure the other veggies have enough time to soften without overcooking the turkey (I’d add it in to warm thru probably).
I made this soup, added some green beans, just because I had them, anyway it turned out just great, very good recipe 🙂 thanks
You’re very welcome, Connie! 😀 Thanks for your review!
So easy to make! I felt the cream really made it shine. Thanks for the recipe.
You’re very welcome, Bruce!!
This was amazing as is. First soup I made that didn’t last. No left overs at all will definitely do this for chicken as well..
That’s so nice to hear, Wayne!! 😀 Thanks for taking the time to come back and write me a review.