This Turkey Soup is the perfect way to use up leftover turkey and create a comforting, hearty meal. Packed with tender turkey, vegetables, and flavorful seasonings like garlic, Worcestershire sauce, and hot sauce, this easy-to-make soup is perfect for fall or post-holiday dinners. With simple ingredients like chicken broth, bay leaf, and bowtie pasta, this one-pot recipe is a family favorite. Whether you’re making it with leftover turkey or a fresh batch, it’s a deliciously savory dish that’s quick, healthy, and filling.

Ingredients:

2 tablespoons butter
1 small yellow onion (diced)
2 ribs celery (diced)
1 cup carrots (diced)
3 cloves garlic (minced)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
8 cups chicken broth (or turkey broth/stock as a substitute)
1 bay leaf
3 cups leftover turkey (diced or shredded)
1 cup bowtie pasta (uncooked)

Seasonings:

1 teaspoon each: dried basil, oregano, parsley, mustard powder
¼ teaspoon each: ground sage, black pepper

Instructions:

Sauté Vegetables: In a large (4.5-quart) soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables are softened.
Add Flavorings: Stir in the minced garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Mix everything well and cook for another minute until fragrant. Pro Tip: Add a Parmesan rind or leftover turkey bones to the pot for extra depth of flavor!
Simmer the Soup: Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and add the diced turkey. Let it simmer gently, uncovered, for about 15 minutes to let the flavors meld together.
Cook the Pasta Separately: In a separate pot, cook the bowtie pasta until al dente. Drain and add directly to serving bowls.
Serve: Ladle the turkey soup over the pasta in each bowl. Do not add the pasta directly to the soup pot, as it will absorb too much broth and become mushy when stored. Note: For additional options, check the blog post for instructions on incorporating tortellini, other types of pasta, or even rice and potatoes into the soup.

Why You’ll Love This Recipe

This Turkey Soup is a comforting and hearty meal that’s perfect for using up leftover turkey. It’s filled with savory vegetables, flavorful seasonings, and tender turkey, all simmered in a delicious broth. The addition of pasta brings a satisfying texture, while the Worcestershire and hot sauce add a subtle kick. It’s an easy, one-pot meal that’s both nutritious and delicious—ideal for cozy dinners or after-holiday meals.

Tips

Prevent Mushy Pasta: Always cook the pasta separately and add it to the bowls when serving. This keeps the pasta from soaking up too much broth and becoming soggy.
Extra Flavor: For a richer flavor, add a Parmesan rind or turkey bones while simmering the soup. The longer it simmers, the more flavor will develop.
Adjust Consistency: If you prefer a thicker soup, you can add more pasta or simmer the soup longer to reduce the broth slightly.

Variations and Substitutions

Different Pasta: You can substitute bowtie pasta with other small pasta shapes such as elbow macaroni, orzo, or tortellini for variety.
Rice or Potatoes: Replace the pasta with cooked rice or diced potatoes for a heartier version of the soup.
Vegetarian Version: Skip the turkey and substitute with tofu or additional vegetables like potatoes, zucchini, or spinach for a vegetarian option.

FAQs

Can I use frozen turkey?
Yes, you can use frozen turkey. Just be sure to defrost it before adding it to the soup to ensure even cooking.

Can I make this soup in advance?
Absolutely! This soup stores well in the refrigerator for 3-4 days. Just remember to store the pasta separately to keep it from becoming too soft. Reheat the soup on the stove and add the pasta when serving.

Can I freeze the soup?
Yes, you can freeze the turkey soup without the pasta for up to 3 months. To reheat, defrost overnight in the refrigerator and then add freshly cooked pasta when serving.

Serving Suggestions

This Turkey Soup is perfect for a cozy meal on a cold day. Serve with crusty bread or garlic bread for dipping, and sprinkle some Parmesan cheese on top for added flavor. For a lighter meal, pair it with a simple green salad with a tangy vinaigrette. You can also add a side of roasted vegetables for a well-rounded dinner.

Turkey Soup

Recipe by 50Krecipes

0.0 from 0 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 tablespoons butter
1 small yellow onion (diced)
2 ribs celery (diced)
1 cup carrots (diced)
3 cloves garlic (minced)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
8 cups chicken broth (or turkey broth/stock as a substitute)
1 bay leaf
3 cups leftover turkey (diced or shredded)
1 cup bowtie pasta (uncooked)
Seasonings:
1 teaspoon each: dried basil, oregano, parsley, mustard powder
¼ teaspoon each: ground sage, black pepper

Directions

Sauté Vegetables: In a large (4.5-quart) soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables are softened.
Add Flavorings: Stir in the minced garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Mix everything well and cook for another minute until fragrant.
Pro Tip: Add a Parmesan rind or leftover turkey bones to the pot for extra depth of flavor!
Simmer the Soup: Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and add the diced turkey. Let it simmer gently, uncovered, for about 15 minutes to let the flavors meld together.
Cook the Pasta Separately: In a separate pot, cook the bowtie pasta until al dente. Drain and add directly to serving bowls.
Serve: Ladle the turkey soup over the pasta in each bowl. Do not add the pasta directly to the soup pot, as it will absorb too much broth and become mushy when stored.
Note: For additional options, check the blog post for instructions on incorporating tortellini, other types of pasta, or even rice and potatoes into the soup.