Turkey Soup turns leftover roast turkey into a bowl worth sitting down for. Tender meat, soft vegetables and little pasta shells make it filling without a heavy broth. Garlic and thyme give the soup a gentle savory flavor. It comes together in one pot with ready-made turkey broth.
Why I Love This Recipe
A good leftover meal should feel like its own dinner. Here, the turkey joins a fresh vegetable base, and the shells catch a little broth in every bite. You get a cozy meal with very little cleanup.
- Useful leftovers: Chopped roast turkey gets a fresh purpose.
- Simple ingredients: Onion, carrots and celery build the flavor.
- One-pot cooking: The shells cook right in the soup.
- Flexible planning: Keep the pasta separate when making a batch for later.
What You’ll Need
- Servings: 6, about 1 1/2 cups each
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cooking Vessel: 6-quart Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion, from about 1 medium onion
- 1 1/2 cups peeled carrot coins, about 1/4 inch thick
- 1 cup sliced celery, about 1/4 inch thick
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 6 cups low-sodium turkey broth
- 1 bay leaf
- 5 ounces dry medium pasta shells, weighed before cooking
- 3 cups cooked skinless turkey, cut or pulled into bite-size pieces, about 14 ounces
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 2 tablespoons finely chopped fresh parsley
Use cooked turkey that has been kept chilled. Remove bones, skin and tough bits before measuring. The broth should taste good on its own; a heavily salted broth can make the whole pot too salty.
Tools You Need
- 6-quart Dutch oven with a lid
- Wooden spoon
- Measuring cups and spoons
- Kitchen scale
- Cutting board and knife
- Ladle
- Instant-read thermometer
How to Make Turkey Soup
Keep the soup at a gentle simmer so the vegetables soften without the turkey getting tough.
Step 1: Soften the Vegetables
Heat 1 tablespoon olive oil in a 6-quart Dutch oven over medium heat.
Add 1 cup diced onion, 1 1/2 cups carrot coins and 1 cup sliced celery. Cook for 7 minutes, stirring often, until the onion looks translucent and the vegetables start to soften.
Stir in 2 minced garlic cloves and 1/2 teaspoon dried thyme. Cook for 1 minute, just until fragrant; keep the garlic from browning.
Step 2: Simmer the Broth
Pour in 6 cups low-sodium turkey broth and add 1 bay leaf.
Bring to a gentle boil, then lower the heat and simmer uncovered for 10 minutes, until the carrots are nearly tender. Allow roughly 4 minutes for the broth to come up to temperature.
Step 3: Cook the Shells
Stir 5 ounces dry medium pasta shells into the gently simmering broth.
Cook uncovered for 8–10 minutes, stirring occasionally, until the shells are just tender. Begin checking at the lower end of the package time; the pasta will keep softening in the soup.
Step 4: Warm the Turkey
Add 3 cups cooked skinless turkey, about 14 ounces, along with 1/4 teaspoon fine salt and 1/4 teaspoon ground pepper.
Simmer gently for 3 minutes, or until the turkey is heated through to 165°F (74°C). Avoid a hard boil, which can make already-cooked meat stringy.
Find and discard 1 bay leaf before serving.
Step 5: Garnish and Serve
Take the pot off the heat and scatter 2 tablespoons finely chopped fresh parsley over the soup.
Divide among 6 deep soup bowls, keeping a good mix of turkey, shells, vegetables and broth in each bowl. Serve promptly so the pasta keeps its shape.
For a larger meal, offer crusty bread and a simple green salad alongside.
Why This Recipe Works (Quick Science)
Cooking the onion, carrot and celery in oil first brings out their sweetness. The broth then carries that flavor through the soup. Pasta releases a little starch as it cooks, giving the broth some body without cream or flour.
The turkey goes in near the end because it is already cooked. A short, gentle reheat warms it through while helping the pieces stay tender. Parsley goes on last so its fresh flavor remains clear.
Common Mistakes to Avoid
- Boiling the turkey too long: Add it after the shells are nearly ready.
- Cutting thick carrots: Keep the coins thin enough to soften within the simmer time.
- Using heavily salted broth: Leftover turkey may already carry plenty of seasoning.
- Leaving the bay leaf in: Remove it before ladling the soup.
- Letting the pasta sit too long: Shells keep drinking up broth after cooking.
Pro Tips
- Taste the broth before adding the measured salt. If the turkey is strongly seasoned, use less salt.
- Use a mix of light and dark turkey meat for a fuller flavor.
- Stir along the bottom of the pot after adding shells so they do not stick.
- For planned leftovers, cook the shells separately according to the package and add them to individual bowls.
Substitutions and Variations
- Chicken broth: Replace the turkey broth with the same amount of low-sodium chicken broth.
- Other small pasta: Use 5 ounces of small elbows or another short shape, adjusting the cooking time to the package.
- Cooked chicken: The same amount of cooked skinless chicken works if turkey is unavailable.
- Gluten-free option: Use gluten-free shells and a broth labeled gluten-free. Cooking the pasta separately gives better control over its texture.
What to Serve With Turkey Soup
Crusty bread is handy for catching the last broth in the bowl. A simple green salad with a light dressing brings a crisp bite beside the soft vegetables and pasta. The soup also works as a complete light lunch on its own.
Leftovers and Storage
Refrigerate promptly in shallow containers within 2 hours. Keep chilled soup for 3–4 days, counting from when the turkey was originally cooked; making soup does not restart the leftover turkey’s storage clock.
For better freezer texture, freeze the soup without pasta for up to 3 months. Thaw overnight in the refrigerator, then add freshly cooked shells when serving.
Reheat only the portion you need until the turkey reaches 165°F (74°C). The shells may absorb much of the liquid overnight. Add a small splash of broth or water as needed to loosen each portion.
Macros Information
Estimated per serving, based on 6 servings and including parsley; optional bread and salad are not included. Values vary with turkey cuts and broth brands.
- Calories: 250
- Protein: 27 g
- Carbohydrates: 25 g
- Fat: 6 g
- Saturated Fat: 1 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 390 mg
Frequently Asked Questions (FAQ)
Q: Can I use dark turkey meat?
A: Yes. Dark meat works well and stays moist. Remove the skin and any bones before adding it.
Q: Do I need to make broth from a turkey carcass?
A: No. Ready-made turkey broth keeps this recipe practical. Homemade strained stock works too, as long as it has been stored safely.
Q: Can I add raw turkey instead?
A: This method is written for cooked turkey. Cook raw turkey separately to 165°F (74°C) before measuring and adding it.
Q: Why did my soup get thick overnight?
A: The shells absorbed broth as they sat. Loosen the reheated soup with a little broth or water, or keep the pasta separate next time.
Q: Can I leave out the pasta?
A: Yes. Skip the shells and simmer until the vegetables are tender before adding the turkey. The soup will be lighter and more brothy.
Q: Can I make it ahead?
A: Make the soup base and keep the pasta separate. Chill promptly, then reheat and add cooked shells just before serving.
Q: Is this soup creamy?
A: No. It has a golden broth with a little body from pasta starch. There is no cream, milk or flour in this version.
Q: Can I use frozen cooked turkey?
A: Yes. Thaw it in the refrigerator first, then add it at the turkey step and heat it through to 165°F (74°C).
Final Thoughts
Turkey Soup makes a simple, filling meal from roast turkey and a few fresh vegetables. Keep the simmer gentle, watch the shells and finish with parsley. Leave a comment with your favorite way to use leftover turkey. Happy cooking!