This recipe lets leftover turkey shine. TABLE contributor Rhonda Schuldt’s turkey and vegetable soup is a no-fuss, one-pot meal that resets the kitchen after a long holiday weekend. The ingredient list is short on purpose to save you another trip to the grocery store.
Carrot, celery, onion, and garlic give mirepoix-like aromatics and soften in olive oil in about five minutes. Fire-roasted diced tomatoes add a gentle smokiness and a little acidity, which keeps the broth from tasting flat. The turkey goes in last to stay tender.
Homemade turkey stock gives this soup a body and richness that store-bought broth can’t quite match, and it means nothing from the turkey goes to waste. If you’re short on time, a good boxed turkey or chicken stock makes for a great substitute. Choose a low-sodium version to control the seasoning.
This recipe is also easy to scale. Double or triple the ingredients in a larger Dutch oven to use up a big bag of leftovers, and the cooking time barely changes. A pot on the stove means lunch is handled for several days.
Can I Make Turkey Soup in a Slow Cooker or Instant Pot?
Yes. For a slow cooker, sauté the vegetables on the stovetop first if you can, since it builds flavor, then add everything except the turkey to the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in the turkey for the last 30 minutes. In an Instant Pot or other electric pressure cooker, use the sauté function to soften the vegetables, add the tomatoes and stock, and pressure cook on high for 5 minutes, followed by a 10-minute natural release. Stir in the turkey and let it warm through on the sauté or keep-warm setting.
How Do I Add Noodles, Rice, or More Vegetables?
This soup is a blank canvas. For a heartier bowl, cook egg noodles, small pasta, or rice separately and add them to individual bowls rather than the pot, so they don’t soak up all the broth overnight. Cooked wild rice or barley adds a nutty, chewy texture. Leftover roasted vegetables from the holiday table, such as sweet potatoes, green beans, or Brussels sprouts, can be chopped and stirred in at the end. A handful of baby spinach or kale wilts in a minute. To change the flavor, add a teaspoon of dried thyme or Italian seasoning with the vegetables, or finish each bowl with fresh parsley and a squeeze of lemon.
What Can I Serve With Turkey Vegetable Soup?
A light, brothy soup calls for something to dunk. Crusty bread, warm buttermilk biscuits, and cornbread are classic, and a grilled cheese or a turkey salad sandwich turns it into a soup-and-sandwich lunch. For a lighter meal, pair it with a crisp green salad or a shaved Brussels sprouts salad with a tangy vinaigrette. A wedge of sharp cheddar and a few apple slices make a simple, satisfying finish.
Tips for Success
- Dice evenly. Cut the vegetables into roughly ½-inch pieces so they cook at the same rate.
- Keep it at a simmer. Once the turkey goes in, avoid a hard boil, which toughens cooked meat.
- Season at the end. Leftover turkey and stock both carry salt, so taste before adding more.
- Skim the stock. If chilled homemade stock has a layer of fat on top, lift it off for a cleaner broth.
- Store and freeze smart. Refrigerate leftovers and finish them within a few days. The soup freezes well for up to three months; leave headspace in containers, and freeze it without noodles or rice, which turn mushy when thawed.
Make the most of the whole bird with TABLE’s Homemade Stock Recipes, then work through the rest of your leftovers with our gluten-free turkey enchiladas verde.
For more cozy bowls, browse our soups and stews collection, and bake a batch of Hot Honey Buttermilk Biscuits for dunking.
Print
Leftover Turkey Vegetable Soup Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 Servings (6 Cups) 1x
- Diet: Gluten Free
Description
A quick, one-pot soup of leftover turkey, carrot, celery, onion, fire-roasted tomatoes, and turkey stock.
Ingredients
- 1 tbsp olive oil
- 1 medium carrot, diced
- 1 rib celery, diced
- ½ cup diced onion
- 1 clove garlic, chopped
- 1 (14-oz) can diced tomatoes, preferably fire-roasted
- 1 qt (4 cups) turkey stock (see notes)
- 2 cups shredded leftover turkey
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the carrot, celery, onion, and garlic and cook, stirring, about 5 minutes, until softened.
- Add the tomatoes with their juices, the turkey stock, and the turkey. Bring to a gentle simmer and cook for 10 to 15 minutes, until the vegetables are tender and the turkey is heated through. Season with salt and pepper to taste.
Notes
- It’s easy to make turkey stock from the leftover carcass of your turkey.
- Corrected from the original card, which listed 1 cup of turkey; the instructions call for 2 cups.
- Freeze up to 3 months; add cooked noodles or rice when serving, not before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 240
About the Recipe Author
Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.
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