When I first made this Turkey Vegetable Soup, I was blown away by how simple yet satisfying it turned out. It’s that perfect balance of comfort food and healthy eating, especially after festive feasts like Thanksgiving!
Using leftover turkey, I transformed it into this warm, hearty soup that made the whole house smell incredible. The rich broth, packed with vibrant vegetables, herbs, and turkey, felt like a warm hug in a bowl.
Whether paired with crusty bread or enjoyed on its own, it’s now my go-to recipe to lighten things up while still delivering big on flavor. Trust me, once you’ve tried this recipe, it’ll become a staple in your kitchen too.
Why You’ll Love This Recipe?
Making Turkey Vegetable Soup comes with so many perks! Here are four reasons you’re going to love it as much as I do.
1. A Great Way to Use Leftovers
Instead of letting that Thanksgiving turkey sit in the fridge untouched, this recipe gives it a second life. You can use any leftover turkey you have, be it white meat, dark meat, or even a mix of both.
2. Packed with Nutritious Veggies
This soup is a rainbow of goodness, featuring carrots, celery, peas, and corn. Plus, you can toss in any veggies you have on hand, keeping it both healthful and customizable.
3. Easy to Make and Versatile
With just one pot and a handful of simple steps, making this soup is a breeze. Plus, you can adjust the seasoning, herbs, or thickness to suit your personal taste.
4. Perfect for Meal Prep
This soup stores well, which means you can make it in advance and have a delicious, ready-to-eat homemade meal waiting for you during busy weekdays.
5. Total Comfort in a Bowl
From the invigorating aroma of simmering herbs to the soul-soothing taste of the turkey broth, everything about this soup screams comfort food.
Cooking Time
The soup comes together in under an hour, making it ideal for both weekend cooking or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
Here’s what you’ll need to make Turkey Vegetable Soup:
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Dried oregano
- Dried thyme
- Bay leaves
- Turkey (diced or shredded)
- Diced tomatoes (canned)
- Turkey broth (low-sodium)
- Frozen peas
- Frozen corn
- Fresh parsley
- Salt
- Black pepper
Variations
Want to mix it up? Here are a few customization ideas to make the soup your own.
- Add-ins: Stir in cooked rice, quinoa, or pasta for extra texture and heartiness.
- Vegetable Options: Swap peas and corn for green beans, zucchini, or mushrooms.
- Broth Types: Substitute turkey broth with chicken broth or vegetable broth for a vegetarian option (if you skip the turkey).
- Thickening: For a thicker soup, blend a portion of the veggies or add diced potatoes.
Equipment You’ll Need
- Large Stock Pot: For cooking the soup.
- Wooden Spoon: To stir ingredients without scratching cookware.
- Ladle: To serve the soup easily.
- Cutting Board and Knife: For chopping vegetables.
How to Make Turkey Vegetable Soup?
Prepare the Veggies 🥕
Start by heating olive oil in a large stock pot over medium heat. Add diced onions, carrots, and celery, seasoning with a pinch of salt. Stir them around until the veggies begin to soften and their savory aroma fills the air, which should take about 3-4 minutes.
Add Garlic and Herbs 🌿
Toss in the minced garlic, dried oregano, thyme, and bay leaves. Stir for another minute or two, letting the herbs and garlic release their bold, fragrant flavor.
Combine Turkey, Tomatoes, and Stock 🍅
Add your shredded turkey, canned diced tomatoes with their juices, and low-sodium turkey broth. Turn up the heat to bring the soup to a gentle boil. Once it starts bubbling, reduce the heat, cover, and simmer for 15-20 minutes.
Stir in Frozen Veggies 🌽
Lastly, add the frozen peas and corn. Give everything a good stir and continue to simmer for another 5-7 minutes. The soup is almost ready to enjoy!
Finish with Fresh Parsley 🌱
Turn off the heat and sprinkle the soup with freshly minced parsley. Adjust the seasoning with salt and pepper to your liking before serving warm.
Tips for Making the Recipe
- Pre-Chopped Veggies Save Time: If you’re short on time, use pre-chopped or frozen vegetable mixes to cut down on prep.
- Don’t Skip the Herbs: Dried oregano and thyme bring a layer of warmth and depth to the broth, so try not to leave them out.
- Customize Thickness: Add potatoes or a mix of cornstarch with broth if you prefer a slightly thicker consistency.
- Use Up Leftovers: This recipe works great with any leftover roasted vegetables or turkey you’ve got in the fridge.
How to Serve Turkey Vegetable Soup?
Presentation can truly elevate this comforting dish! Ladle the soup into wide bowls and top it with a sprinkle of fresh parsley for a pop of color. For a heartier meal, pair it with crusty bread like baguettes or cheesy garlic bread for dipping. If you’re hosting, consider a soup and salad combo with a side of mixed greens topped with vinaigrette.
Nutritional Information
Here’s what you’ll get in each serving of this healthy, hearty soup:
- Calories: 235
- Protein: 23g
- Carbohydrates: 18g
- Fat: 8g
Make Ahead and Storage
Making soup ahead of time is a lifesaver on busy days! Once your soup cools, store it in an airtight container.
- Refrigerate: It’ll stay fresh for up to 4-5 days in the fridge.
- Freeze: For longer storage, transfer to freezer-safe containers or bags and freeze for up to 6 months.
- Reheating: When ready to enjoy, thaw it overnight in the fridge if frozen, then warm it on the stove or in the microwave until hot.
Whip up this delicious Turkey Vegetable Soup to simplify weeknight dinners or to reuse holiday leftovers in the tastiest way possible. It’s comfort food done right, with a healthy twist!