Turkey soups make a delicious and hearty meal that’s perfect for fall dinners. Whether you need a classic recipe like turkey noodle soup or want to try something new I’ve got 8 incredible recipes to try.
Need something cozy to warm you up in the winter or want a quick meal that can simmer on the stove-top? Soups are the way to go. While chicken continues to be the most popular protein for many of my family’s meals, turkey is a close second.
In this post, I’m sharing some beloved soup recipes that can be made with leftover roasted turkey or ground turkey, depending on the occasion and what’s easily available, so with no further ado- let’s take a scroll!
Leftover Turkey Soup Recipes
If you find yourself with more leftover Thanksgiving turkey than you know what to do with, any of these soup recipes are the answer. The turkey adds roasted flavor and saves you time since it’s already cooked. Which recipe will you try first?
Ground Turkey Soup Recipes
Ground turkey is an excellent swap for ground beef and a great source of lean protein. Of course, you’ll need to brown the meat before adding it to soups, but there’s no need to skim away fat since there’s very little.
If you’re browsing ahead of time for soups to make with leftover turkey, then you probably like to plan ahead. If this is you, then we’re definitely going to get along and I’ve got an entire thanksgiving menu with over 23 recipes to choose from plus a meal prep guide and kitchen notes to help you stay one step ahead.
Check out the Giving Thanks menu here.
What to Serve with Turkey Soups
Ready to make it a meal? While each of these soups can stand alone, if you want to round out what you’re serving, try one of these delicious sides.
- Almond Flour Biscuits
- Easy Popovers
- Leftover Mashed Potato Cups
- Caramelized Brussels Sprouts
- Winter Salad
- Cheese Straws
Best Turkey Soup Recipes
Healthy Turkey Stew
- 2 tablespoons olive oil
- 1 ½ lbs boneless turkey cutlets, cut into 1-inch pieces or 2-3 cups shredded roasted turkey
- 1 small onion, diced
- 3 carrots, cut into ½-inch rounds
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, quartered
- 5 cups chicken broth
- 1 cup green peas
- ½ cup half & half
- In a large soup pot, heat 1 tablespoon oil over medium-high heat. Add the turkey and sauté for 2 to 3 minutes until the chicken is browned.
- Remove the turkey from the pot and set it aside onto a plate.
- Add the remaining tablespoon oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and turkey pieces. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until the potatoes are fork-tender.
- Stir in the green peas and half and half, cook for another 10 minutes, or until thickened. Remove the bay leaves and serve.