Description
This Easy Leftover Turkey Soup recipe is a comforting and hearty way to use up turkey leftovers. Packed with fresh vegetables and tender turkey meat, this soup combines aromatic sautéed onions and garlic with baby potatoes, celery, carrots, and a creamy finish for a satisfying meal that serves six.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 sticks celery, chopped
- 3 large carrots, peeled and sliced
- 1.5 pounds baby potatoes, cut into halves
- 4 cups chicken or vegetable broth
- 2 cups water
- 1/2 teaspoon Italian seasoning
Protein and Finish
- 2 cups cooked turkey meat (or more, to taste)
- 1/2 cup heavy/whipping cream
- Salt and pepper, to taste
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until it turns lightly browned and translucent, about 5-7 minutes. This develops a rich flavor base for the soup.
- Add Garlic: Add the minced garlic to the pot and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Add Vegetables and Liquids: Stir in the chopped celery, sliced carrots, halved baby potatoes, chicken or vegetable broth, water, and Italian seasoning. Bring the mixture to a gentle boil over high heat, then reduce heat to medium-low. Cover the pot with the lid slightly ajar to allow steam to escape and simmer the soup for 10 minutes until the vegetables begin to soften.
- Add Turkey and Continue Simmering: Add the cooked turkey meat to the pot. Allow the soup to simmer for another 10 minutes to heat the turkey through and blend the flavors.
- Finish with Cream and Seasoning: Stir in the heavy or whipping cream to add richness and smoothness to the soup. Season with salt and pepper to your taste. Serve hot and enjoy your comforting turkey soup.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or omit it altogether.
- You can use either chicken or vegetable broth depending on preference or dietary restrictions.
- If preferred, shredded turkey breast or dark meat can be used based on what’s available.
- To enhance flavor, add fresh herbs like parsley or thyme at the end of cooking.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
