Leftover Turkey Soup

What You’ll Need

To make this hearty leftover turkey soup recipe, you’ll need a mix of fresh veggies, pantry staples, and, of course, your leftover turkey! Below, I’ve included notes and possible substitutions for each ingredient, but scroll down to the recipe card for the full measurements and detailed instructions.

• Olive oil & Butter: I use both for sautéing vegetables and to infuse the soup with a subtle richness. Any neutral oil like avocado oil or vegetable oil works.
• Yellow onion: A white onion or even shallots can be used instead.
• Carrots & Celery: These are two common soup vegetables that add sweetness and texture to balance the flavors.
• Garlic: If you don’t have fresh garlic, garlic powder (1/4 teaspoon per clove) works in a pinch.
• Fresh parsley: Adds a pop of brightness to the soup, but fresh cilantro, dill, or a sprinkle of dried parsley are okay to use.
• Salt and black pepper: Table salt and some freshly cracked black pepper for seasoning the soup to taste.
• Cooked turkey meat: You’ll need about four cups of cooked, shredded (or chopped) turkey meat. Instant pot turkey breast or shredded chicken are great alternatives.
• Tomato paste: Deepens the flavor with concentrated tomato richness. If you’re out of it, you can also use a bit of marinara sauce or pasta sauce.
• Fire-roasted diced tomatoes: Regular diced tomatoes or crushed tomatoes are good substitutes.
• Herbs: I like to use a mix of dried thyme, dried oregano, and dried rosemary, but you can use whatever you like or have on hand. Italian seasoning works, too.
• Chicken broth: If you have leftover turkey broth, use that for extra flavor. Vegetable broth works as a great alternative, while beef broth can add a heartier taste. You can also use water mixed with bouillon as a substitute.
• Orzo pasta: Adds a tender, chewy texture to the soup. Small pasta like ditalini, macaroni, or cooked rice work well.
• Bay leaf: Infuses the broth with subtle herbal flavor.
• Baby spinach: Adds a fresh green to the soup, but you can also include frozen spinach or even kale.

How to Make Leftover Turkey Soup

This soup is as easy as it gets! It’s a quick and simple recipe that comes together in about 30 minutes. The turkey is already cooked, and the veggies and orzo are ready in no time—perfect for a fuss-free meal!

• Sauté: Warm up the olive oil and butter in a large pot. Stir in the diced onions, carrots, celery, garlic, and parsley, and season with salt and pepper.
• Add Turkey: Toss in your shredded leftover turkey to cook for a couple of minutes. 
• Combine: Stir in the tomato paste, diced tomatoes, and herbs. Add the broth, orzo pasta, and a bay leaf. 
• Cook: Bring the soup to a boil, then leave it to simmer over low heat. It should take about 10 minutes for the orzo to become tender.
• Finish and Serve: Lastly, stir in the baby spinach and give your soup a final seasoning to taste. Fish out the bay leaf, ladle the soup into bowls, and dig in!

Serving Suggestions

Serve a bowl of zesty leftover turkey soup with a side of crusty focaccia, skillet bread, or naan to soak up that delicious broth. For easy sides, try a fresh butternut squash salad, roasted butternut squash, oven roasted Brussels sprouts, or a mix of roasted sweet potatoes with parsnips.

Common Questions

Storing and Reheating Soup

Fridge. Store leftover turkey soup in an airtight container and keep them in the fridge for up to 4 days, or freeze for up to 3 months. To reheat leftovers, stir a little extra broth or water into the soup, then warm the soup on the stovetop or in the microwave.

Freezer. Transfer the cooled soup to an airtight container and freeze it for up to 3 months, but skip adding the orzo—it will get mushy when frozen and reheated. To enjoy later, let the soup thaw in the fridge overnight, then warm it up on the stovetop. Cook the orzo separately and stir it into the reheated soup right before serving.