Introduction

This comforting turkey soup is a perfect way to use leftover turkey and create a warm, hearty meal. Packed with vegetables, tender turkey, and tender pasta, it’s simple to prepare and full of wholesome flavors.

Turkey Soup with Pasta and Vegetables Recipe - Recipe Image

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 tablespoon all-purpose flour
3 large carrots, peeled and sliced
2 ribs celery, sliced
2 to 3 cups cooked chopped turkey (or shredded)
8 cups turkey broth (or chicken broth, homemade or store bought)
½ teaspoon poultry seasoning
1 bay leaf
4 ounces medium shells pasta (about 1 ½ cups, or other medium pasta)
1 tablespoon chopped fresh parsley (optional)
Salt and black pepper, to taste

Instructions

Step 1: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook until tender, about 3 to 4 minutes. Stir in the flour and cook for 1 minute longer to eliminate the raw taste.
Step 2: Add the sliced carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf to the pot. Bring to a simmer and cook uncovered for 10 minutes to let the flavors meld.
Step 3: Stir in the pasta and cook for an additional 8 to 10 minutes, or until the noodles are tender. Remove from heat, discard the bay leaf, and mix in the fresh parsley if using.
Step 4: Taste and season with salt and black pepper as desired. Serve warm for a satisfying meal.

Tips & Variations

Use leftover turkey or well-seasoned rotisserie chicken for convenience and flavor.
Substitute medium shells with other pasta shapes like elbows or small penne for variety.
For a gluten-free version, replace regular flour and pasta with gluten-free alternatives.
Add a squeeze of lemon juice or a dash of hot sauce before serving for a bright flavor lift.

Storage

Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw turkey instead of cooked turkey?

This recipe works best with cooked turkey because the simmering time is short. If using raw turkey, cut it into small pieces, cook it thoroughly before adding the broth, and adjust cooking times accordingly.

What can I use if I don’t have poultry seasoning?

If you don’t have poultry seasoning, mix dried thyme, sage, rosemary, and a pinch of nutmeg to approximate the flavor profile. Alternatively, use your favorite herb blend to add depth to the soup.

Turkey Soup with Pasta and Vegetables Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

This comforting Turkey Soup is a hearty and flavorful dish made with tender turkey, fresh vegetables, and medium pasta shells simmered in savory turkey broth. Perfect for using up leftover turkey, it’s easy to prepare and packed with wholesome ingredients, making it an ideal warming meal for any day.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 medium onion, diced
1 tablespoon all-purpose flour
3 large carrots, peeled and sliced
2 ribs celery, sliced
2 to 3 cups cooked chopped turkey (or shredded)
8 cups turkey broth (or chicken broth, homemade or store bought)
½ teaspoon poultry seasoning
1 bay leaf

Pasta

4 ounces medium shells (about 1 ½ cups, or other medium pasta)

Finishing Touches

1 tablespoon chopped fresh parsley (optional)
Salt and black pepper to taste

Instructions

Saute onions and flour: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook until tender, about 3-4 minutes. Sprinkle the flour over the onions and cook for 1 minute more, stirring constantly to create a lightly thickened base.
Simmer vegetables and turkey: Add the sliced carrots, celery, chopped turkey, broth, poultry seasoning, and bay leaf to the pot. Bring to a simmer and cook uncovered for 10 minutes to allow flavors to meld.
Cook pasta: Stir in the medium pasta shells. Continue cooking for 8-10 minutes or until the pasta is tender but not mushy. Remove the pot from heat, discard the bay leaf, and stir in the fresh parsley if using.
Season and serve: Taste the soup and season with salt and black pepper as needed. Serve hot and enjoy this comforting turkey soup.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
Leftover cooked turkey works best for this recipe, but turkey breast or thigh pieces can be used if fresh.
If the soup becomes too thick, add extra broth or water to reach desired consistency.
You can swap the medium pasta shells for other medium or small pasta shapes such as ditalini or elbow macaroni.

Keywords: Turkey soup, leftover turkey recipes, comforting soup, turkey pasta soup, stovetop soup