This homemade Turkey Soup is the perfect way to use up leftover Thanksgiving turkey! It’s loaded with tender turkey, vegetables, and pasta in a savory, flavorful broth. Make it on the stovetop or in the slow cooker, with plenty of easy variations using rice, potatoes, or additional vegetables!

Be sure to try my Chicken and Wild Rice Soup and Chicken and Dumplings next!

Turkey Soup in a green soup pot with a ladle on the side.

Turkey Soup

One of my favorite things about Thanksgiving is having leftover turkey to make this cozy, homemade Turkey Soup! I usually make a batch the very next day (sometimes even Thanksgiving night 😂). It’s one of those recipes that I look forward to all year.

The broth is packed with savory flavor from garlic, herbs, and seasonings, while tender turkey, carrots, celery, and onions make every bite satisfying. I love adding bowtie pasta, but this soup is just as delicious with rice, tortellini, potatoes, or extra vegetables!

You can make it on the stovetop or in the slow cooker, and it’s an excellent way to use leftover turkey and homemade stock. It also freezes beautifully, especially when you store the pasta separately! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Soften the mirepoix (onions, carrots, celery) in butter.  Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. 

Mirepoix in a pot before and after cooking with a bay leaf and seasonings being added.

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Add the chicken broth. Bring to a boil, then reduce to a simmer. Add the turkey. Simmer gently for 15 minutes. 

Adding broth and turkey to a soup pot to make turkey soup.

Cook the pasta separately and add it directly to serving bowls. Ladle the soup on top. If you don’t anticipate leftovers, cooked pasta can be added right to the soup pot.

A colander with cooked bowtie noodles next to a pot with turkey soup.

How to Make the Best Turkey Soup from Leftovers

This recipe is one of my favorite ways to make the most of Thanksgiving leftovers! Here are a few easy ways to add even more flavor:

  • Leftover Turkey: Use 3 cups of cooked turkey, either diced or shredded. A combination of white and dark meat works well!
  • Homemade Stock: If you have homemade turkey stock, use it in place of the chicken broth. My homemade stock recipe is a great starting point.
  • Turkey Bones: If you have leftover bones or wings, use them to make a separate batch of stock for a richer broth. Strain thoroughly before making the soup.
  • Leftover Gravy: A little leftover turkey gravy can add wonderful savory flavor and body to the broth. Add it gradually and taste before adding more seasonings.
  • Leftover Vegetables: Cooked carrots, green beans, corn, and other Thanksgiving vegetables can be added toward the end of cooking, just long enough to heat through. 

Pro Tips

  • Turkey: This recipe is perfect for leftover roasted turkey! Use a combination of white and dark meat for extra flavor. Leftover cooked chicken also works well.
  • Broth: Homemade turkey stock adds wonderful depth of flavor, but chicken broth or store-bought turkey broth work well too. Use a good-quality broth for the best results.
  • Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder add subtle depth of flavor without overpowering the soup. The small amount of hot sauce doesn’t make it spicy. (I use Frank’s Hot Sauce.)
  • Parmesan Rind: If you have a Parmesan rind, add it to the soup while it simmers for extra savory flavor. Remove it before serving.
  • Creamier Soup: For a richer variation, stir in about 10 oz. of condensed cream of chicken soup or cream of mushroom soup. Adjust the seasonings as needed.
  • Cook the Pasta Separately: This is my biggest tip! Add cooked pasta directly to serving bowls rather than the soup pot. This prevents it from absorbing too much broth and becoming mushy during storage. The same applies to rice.
  • Serving Suggestions: Top with Ranch Oyster Crackers or serve with warm No Knead Bread for dipping.
  • Cookbook: Find this recipe on page 57 of my second cookbook, Let’s Eat!

Crock Pot Method

  • Add the butter, onions, carrots, celery, and garlic to the slow cooker and toss to combine.
  • Add the seasonings, Worcestershire sauce, hot sauce, bay leaf, and broth. Stir to combine.
  • Cover and cook on low for 6 hours, or until the vegetables are tender.
  • Stir in the cooked turkey during the last 20–30 minutes, or until heated through to 165°F.
  • Cook the pasta separately and add it directly to serving bowls. Ladle the soup over the pasta and serve!

A soup pot filled with Turkey Soup with vegetables, bowtie pasta, and a ladle on the side.

What to Add to Turkey Soup

This recipe uses bowtie pasta, but there are plenty of delicious ways to customize it! Here are some of my favorite additions and how to incorporate them:

  • Tortellini: I love using Rana 5-Cheese Tortellini, but any variety works well. Cook separately according to package instructions (usually about 4 minutes), then add directly to serving bowls.
  • Rice: Use 2¼ cups of cooked rice. Prepare it separately and add it directly to serving bowls to prevent it from absorbing too much broth during storage.
  • Pasta: Orzo, acini di pepe, elbows, shells, ditalini, and orecchiette are all great options. Use approximately ¾ cup of dry pasta, cook separately until al dente, and add directly to serving bowls to preserve the texture. 
  • Potatoes: Red potatoes and Yukon Gold potatoes are both great options! Dice them into bite-sized pieces and add them directly to the simmering broth about 20 minutes before adding the cooked turkey, or until fork-tender. Avoid overcooking, especially if you plan to freeze leftovers, as potatoes can soften and fall apart. (Be sure to try my Chicken Potato Soup next!)
  • Vegetables: Add 1 cup of frozen vegetables, such as corn, green beans, or peas, during the last 10–15 minutes of cooking. Diced zucchini and summer squash can also be added at this time. For leafy greens, stir in spinach or kale during the last 3–5 minutes, or until tender.

Storage and Reheating

  • Refrigerate: Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Let the soup cool completely, then freeze in airtight, freezer-safe containers for up to 3 months. For best results, freeze the soup without pasta or rice.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed.
  • Serving Leftovers: Cook fresh pasta or rice separately and add it directly to serving bowls. This prevents it from becoming mushy and absorbing all of the broth.

A bowl of Turkey Soup with vegetables and bowtie pasta with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe.
  • Food Storage Containers– These are what I use to freeze this in bulk!
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
  • Silicone Spatula– To “clean” the pot throughout cooking, which incorporates flavor into the broth. It’s nice and gentle on the surface of your cookware. 
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– For measuring seasonings, etc. ahead of time.
  • Soup Ladle
  • 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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Turkey Soup in a green soup pot with vegetables, turkey, and pasta.

Turkey Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 45 ratings
Servings: 6 servings
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This homemade Turkey Soup is the perfect way to use leftover Thanksgiving turkey! It's loaded with tender turkey, vegetables, and pasta in a savory, flavorful broth. Make it on the stovetop or in the slow cooker, with easy variations using rice, potatoes, or extra vegetables!

Ingredients

US Customary - Metric
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 8 cups chicken broth, can sub turkey broth or stock
  • 1 bay leaf
  • 3 cups leftover turkey, diced/shredded
  • 1 cup bowtie pasta, uncooked

Seasonings

  • 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
  • ¼ teaspoon EACH: ground sage, pepper

Instructions

  • Melt butter in a large (4.5 quart) soup pot over medium heat. Add the onions, carrots, and celery and soften for 5 minutes. Add the garlic, Worcestershire sauce, hot sauce, bay leaf, and seasonings. Stir to combine.
  • (Pro Tip: Add a Parmesan rind or any leftover turkey bones to the soup for even more flavor!)
  • Add the chicken broth and bring the soup to a boil. Reduce to a simmer and add the diced turkey.
  • Simmer gently, uncovered, for 15 minutes.
  • Boil the pasta separately until al dente. Drain and add directly to serving bowls. Ladle the soup on top. (Don’t add the pasta directly to the soup pot, it’ll absorb a lot of broth and become mushy during storage.)
  • See blog post for how to incorporate tortellini and other kinds of pasta as well as rice and potatoes!

Notes

Pro Tips:
  • Turkey: Use leftover cooked turkey, either white or dark meat. Leftover chicken also works well!
  • Broth: Homemade turkey stock adds wonderful flavor, but chicken broth or store-bought turkey broth work well too.
  • Flavor Enhancers: Worcestershire sauce, hot sauce, and mustard powder add subtle depth of flavor without overpowering the soup. The hot sauce doesn't make it spicy. (I use Frank's Hot Sauce.)
  • Parmesan Rind: Add a Parmesan rind while the soup simmers for extra savory flavor. Remove it before serving.
  • Creamier Soup: Stir in about 10 oz. of condensed cream of chicken soup or cream of mushroom soup for a richer variation. Adjust seasonings as needed.
  • Cook Pasta Separately: This is my biggest tip! Add cooked pasta directly to serving bowls instead of the soup pot. This prevents it from absorbing too much broth and becoming mushy during storage. The same applies to rice.
Crock Pot Method:
  • Add the butter, onions, carrots, celery, and garlic to the slow cooker and toss to combine.
  • Add the seasonings, Worcestershire sauce, hot sauce, bay leaf, and broth. Stir to combine.
  • Cover and cook on low for 6 hours, or until the vegetables are tender.
  • Stir in the cooked turkey during the last 20–30 minutes, or until heated through to 165°F.
  • Cook the pasta separately and add it directly to serving bowls. Ladle the soup over the pasta and serve!
Storage and Reheating:
  • Refrigerate: Store leftover turkey soup in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Let the soup cool completely, then freeze in airtight, freezer-safe containers for up to 3 months. For best results, freeze the soup without pasta or rice.
  • Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed.
  • Serving Leftovers: Cook fresh pasta or rice separately and add it directly to serving bowls. This prevents it from becoming mushy and absorbing all of the broth.
Nutritional information is an estimate and is per serving. This recipe makes 6 servings. (Each serving is about 1.5 cups.)

Nutrition

Calories: 242kcal, Carbohydrates: 13g, Protein: 24g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 1410mg, Potassium: 352mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3729IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie