Leftover Turkey And Veggie Soup Recipe

This quick and delicious Leftover Turkey and Veggie Soup recipe turns your Thanksgiving or holiday leftovers into a cozy meal. You will love its light consistency and flavorful base made from roasted vegetables, tender turkey and fresh herbs.

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Leftover Turkey and Vegetable Soup is perfect for those post-feast days when you want something easy, wholesome and satisfying; this recipe helps you make the most of what’s already in your fridge while keeping things nutritious.

Recipe

Ingredients

• 2 cups cooked turkey, shredded or chopped

• 1 to 2 cups leftover roasted vegetables (such as carrots, potatoes, parsnips or green beans)• 1 tbsp olive oil or butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 6 cups bone broth or vegetable broth

• 1 tsp dried thyme (or 1 tbsp fresh)

• ½ tsp dried rosemary (or 1 tsp fresh)

• 1 bay leaf

• 1 cup fresh spinach or kale, roughly chopped

• Salt and black pepper, to taste

• Optional: a squeeze of lemon juice for brightness

Instructions

1. Saute aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion and garlic and cook until fragrant and softened, about 3 to 4 minutes.

2. Add broth and herbs: Pour in the bone broth or vegetable broth. Stir in thyme, rosemary and bay leaf. Bring to a gentle simmer.

3. Add turkey and vegetables: Stir in your leftover roasted vegetables and cooked turkey. Let simmer for 10 to 15 minutes so the flavors combine.

4. Add greens: Stir in spinach or kale and cook until wilted, about 2 to 3 minutes.

5. Season and serve: Taste and adjust seasoning with salt, pepper, and lemon juice if using. Ladle into bowls and enjoy your Leftover Turkey and Veggie Soup warm.

Why You’ll Love This Leftover Veggie & Turkey Soup

• Zero waste deliciousness: A perfect way to use up post-holiday turkey and roasted vegetables.

• Nutritious and light: Made with broth and leafy greens instead of cream; it’s hearty without being super heavy.

• Quick and easy: Comes together in about 30 minutes using already cooked ingredients.

• Customizable: This Leftover Turkey and Veggie Soup works with whatever veggies or herbs you have left over.

• Comfort in a bowl: Every spoonful tastes like cozy home cooking after a big celebration.

Ingredients Notes

• Turkey: Shredded cooked turkey adds protein and richness; use light or dark meat.

• Roasted vegetables: Any combination works; try carrots, sweet potatoes, parsnips or Brussels sprouts.

• Broth: Bone broth boosts protein and depth of flavor, while vegetable broth keeps it lighter.

• Herbs: Fresh or dried thyme and rosemary complement the roasted veggies and turkey perfectly.

• Greens: Spinach, kale or even Swiss chard add freshness and color.

• Lemon juice: It’s not 100% needed but it adds a bright, clean flavor to this Leftover Turkey and Veggie Soup.

Substitutions and Variations

• Make it vegetarian: Skip the turkey and use chickpeas or white beans for protein.

• Add grains: Stir in cooked rice, quinoa, or barley for extra texture in your Leftover Turkey and Veggie Soup.

• Use different herbs: Sage or parsley are lovely swaps for thyme and rosemary.

• Creamy twist: Stir in a splash of unsweetened almond milk or coconut milk for a silky finish.

• Spice it up: Add a pinch of chili flakes or smoked paprika for a little kick.

4 Tips and Hacks for This Recipe

• Don’t waste the bones: Simmer turkey bones in water for 30 to 40 minutes to make your own broth before adding vegetables.

• Cut veggies evenly: This helps them heat through without turning mushy.

• Add greens at the end: Keeps them bright and tender.

• Flavor boost: A drizzle of olive oil or sprinkle of Parmesan just before serving adds richness.

Storage Tips

• Store any extra Leftover Turkey and Veggie Soup in an airtight container for up to 4 days.

• Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat gently.

• This Leftover Turkey and Vegetable Soup reheats beautifully, so it’s really great for lunches throughout the week.

FAQs

Can I make this with chicken instead of turkey?

Yes! Rotisserie chicken works perfectly as a substitute.

How can I thicken the Leftover Turkey and Veggie Soup?

Mash a few of the potatoes or vegetables into the broth for a naturally thicker texture.

What if my leftovers are already seasoned?

Taste before adding extra salt;  roasted veggies often bring plenty of flavor.

Can I use frozen vegetables?

Yes, toss them in directly; just simmer a few minutes longer until heated through.

Is this soup healthy?

Absolutely, it’s packed with lean protein, fiber-rich veggies and wholesome broth for a balanced post-holiday meal.