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+ servings
a bowl of leftover turkey soup
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4.98 from 42 votes

Easy Leftover Turkey Soup Recipe

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: creamy leftover turkey soup, easy leftover turkey soup
Servings: 6
Author: Natasha Bull


  • 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


  • 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. 


  • 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.


Calories: 263kcal | Carbohydrates: 27g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 57mg | Sodium: 699mg | Potassium: 842mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6448IU | Vitamin C: 27mg | Calcium: 71mg | Iron: 2mg