Easy Leftover Turkey Soup
Use your Thanksgiving turkey leftovers to make this quick and easy turkey soup! Add cooked pasta, simple vegetables, and aromatic broth to assemble this comforting meal that everyone will love!
Servings: 6
Ingredients
- 3 cups cooked turkey shredded or diced
- 8 cup turkey broth or chicken broth
- 1.5 cups cooked pasta or 1 cup dried
- 1 onion medium
- 3 carrots medium
- 3 celery stalks
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley chopped
- 2 Tbsp lemon juice or to taste
- 1 lemon rind small piece
- 1/2 tsp black pepper or to taste
- 1/2 tsp ginger grated
Instructions
- Chop the onion, carrots, and celery. Finely chop the parsley. Cut one piece of lemon rind. Grate the ginger (optional).
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute for 3-4 minutes.
- Add the carrots and celery and cook, stirring occasionally, for about 5 minutes, until the vegetables are softened and fragrant.
- Pour in the broth and add the cooked turkey, lemon rind, and grated ginger (optional). Stir and bring to a gentle boil. Lower the heat, close the lid, and simmer the soup for about 10 minutes to develop the flavors.
- Add the cooked pasta to the pot and stir to combine. Heat through for 2-3 minutes.
- Add the chopped parsley and lemon juice. Serve the turkey soup warm, and enjoy it with a sprinkle of black pepper!
Video
Notes
To store: Leftover turkey soup can be kept in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze without the pasta for up to 3 months and add freshly cooked pasta when reheating.
Check the blog post for serving ideas!
Nutrition
Calories: 210kcal | Carbohydrates: 16g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1288mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5248IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg