Leftover Turkey Soup

Leftover turkey soup is a simple pot of diced onion, sliced celery and carrots, mini penne and cooked turkey in a lightly seasoned broth with fresh parsley and thyme. It is a practical way to use leftover holiday turkey or a cooked oven-roasted turkey breast, and it comes together on the stove in one pot with very little hands-on work. For more leftover turkey meals, try this turkey stew with leftover turkey and this chicken noodle soup.

Why You’ll Love This Leftover Turkey Soup

• A use for leftover turkey: 2 cups of cooked turkey stretch into a full pot of soup after a holiday meal.
• Light and clear broth: onion, celery, carrots and fresh herbs season the soup without a heavy cream base.
• Mini penne in the pot: the short pasta cooks right in the broth, so you do not need a second pot for the mini penne.
• Weeknight timing: the vegetables soften, the broth simmers with the turkey, and the pasta cooks in about 30 minutes.

What Is Leftover Turkey Soup?

Leftover turkey soup is a clear, lightly seasoned soup made with cooked turkey, a classic mix of onion, celery and carrots, mini penne and fresh herbs. The cooked turkey goes in already done, so the pot only needs enough time to soften the vegetables, blend the broth and cook the pasta. You can use leftover holiday turkey or a cooked oven-roasted turkey breast, as long as the meat has been kept cold; a roast such as this cranberry orange glazed turkey breast is a good source of leftover meat. See this USDA guide to leftovers and food safety for advice on handling cooked poultry safely.

Ingredients for Leftover Turkey Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 8 cups low-sodium chicken broth or turkey broth
• 2 cups cooked turkey, shredded or chopped
• 1 cup dry mini penne pasta
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Ingredient Notes

The user described the soup but did not give amounts, so this is a classic stovetop version built around those ingredients. All of the items are generic, with no brand names.

• Cooked turkey: 2 cups, shredded or cut into bite-sized pieces. Leftover holiday turkey works well, and a cooked oven-roasted turkey breast, diced or shredded, also works. Keep the meat refrigerated until you are ready to add it to the pot.
• Onion, celery and carrots: 1 medium onion, diced, with 2 sliced celery stalks and 2 medium sliced carrots, make the savory base of the soup.
• Broth: 8 cups of low-sodium chicken broth or turkey broth. A low-sodium broth lets you control the salt, especially if your leftover turkey was already seasoned.
• Mini penne: 1 cup dry. The short tubes cook right in the broth and are easy to spoon up with the vegetables and turkey. Regular penne also works if that is what you have on hand; add a few minutes of cook time if the pasta is larger.
• Fresh herbs: 2 tablespoons of chopped parsley and 1 teaspoon of fresh thyme leaves keep the broth lightly seasoned. Add them with the turkey so the herbs have time to flavor the broth.
• Olive oil, salt and black pepper: 1 tablespoon of olive oil starts the vegetables. Begin with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then taste the leftover turkey soup at the end.

How to Make Leftover Turkey Soup

1. Soften the vegetables: heat the olive oil in a large pot over medium heat. Add the diced onion, sliced celery and sliced carrots. Cook, stirring now and then, until the onion is soft, about 5 to 7 minutes.
2. Add the broth: pour in the 8 cups of broth and bring the pot to a gentle simmer.
3. Add the turkey and herbs: stir in the cooked turkey, parsley, thyme, salt and black pepper. Simmer for about 10 minutes so the flavors blend. Do not let the leftover turkey soup boil hard, or the turkey can dry out.
4. Cook the pasta: add the mini penne and cook, stirring now and then so the pasta does not stick, until it is tender, about 8 to 10 minutes.
5. Taste and serve: adjust the salt and black pepper if needed, then ladle the leftover turkey soup into bowls and serve it hot.

Hands-on time is about 15 minutes, and cook time is about 30 minutes, for a total of about 45 minutes. The leftover turkey soup recipe serves about 6.

Tips for the Best Leftover Turkey Soup

• Cut the vegetables evenly: carrot coins and celery slices of a similar size soften at the same rate and look even in the finished bowl.
• Add the pasta at the end: if the penne goes in too early, it can overcook and soak up too much broth. Wait until the vegetables are tender and the leftover turkey has simmered in the broth.
• Use turkey that has been kept cold: leftover cooked turkey should stay in the refrigerator until you are ready to make the soup, following the USDA leftovers guidance linked above.
• Taste the salt at the end: leftover turkey and some broths already carry salt. Start with a little less, then adjust the seasoning after the pasta has cooked.
• Loosen leftover servings: the mini penne will keep absorbing broth as the soup sits. A splash of extra broth when you reheat a leftover bowl brings the pot back to a soupy consistency.

What to Serve With Leftover Turkey Soup

Leftover turkey soup is a light, brothy main that sits well with a simple green salad, crackers or a piece of bread. On a leftover holiday table, add these leftover turkey stuffing balls or this old fashioned cornbread dressing. Serve the soup hot, and keep a little extra broth nearby in case the pasta has thickened the leftover turkey soup as it sits.

Variations

• Different short pasta: small shells or ditalini can stand in for mini penne. Keep the amount to 1 cup dry and cook until tender.
• Extra vegetables: a handful of frozen peas or chopped fresh spinach can go in for the last 2 to 3 minutes, just until they are heated through.
• Herb swap: fresh dill or a little chopped sage can replace the thyme if that is what you have left from a holiday meal. Keep the total herb amount modest so the broth stays lightly seasoned.
• Smaller batch: halve every ingredient and use a medium pot. The cook times stay about the same, but start checking the pasta a minute or two early.

Storage

Let leftover turkey soup cool, then store it in a covered container in the refrigerator. See the USDA leftovers guide linked above and this FDA guide to storing food safely for general refrigeration advice. Reheat portions on the stove over medium heat, adding a splash of broth if the pasta has absorbed the liquid, until the soup is hot throughout. Do not leave the soup out at room temperature for long, especially after a holiday meal. This soup can be frozen without the pasta for a later meal; cook a fresh cup of mini penne when you reheat it, because pasta that has been frozen in broth can turn soft.

FAQ

What is leftover turkey soup?

Leftover turkey soup is a lightly seasoned broth soup made with cooked turkey, onion, celery, carrots, mini penne and fresh parsley and thyme. It is designed to use leftover holiday turkey or a cooked oven-roasted turkey breast that you already have in the refrigerator.

Can I use leftover holiday turkey in leftover turkey soup?

Yes. Leftover cooked turkey is the usual choice for this recipe. Keep the cooked turkey refrigerated until you shred or chop it, and make sure the finished leftover turkey soup is hot all the way through before you serve it, following the USDA leftovers guidance linked above.

Can I make leftover turkey soup ahead of time?

Yes. You can cook the leftover turkey soup, cool it, and keep it covered in the refrigerator for the next day. For the best pasta texture, you can also make the soup through the turkey-and-herb simmer, cool it, and add the mini penne when you reheat it.

What pasta works best in leftover turkey soup?

Mini penne is the pasta used here because it is small, holds its shape, and is easy to eat with a spoon. Other short shapes, such as small shells or ditalini, also work. Avoid long noodles if you want the same bite-sized mix of pasta, turkey and vegetables in every spoonful.

How should I store leftover turkey soup?

Cool the leftover turkey soup, then keep it in a covered container in the refrigerator. Reheat it until it is hot throughout, and add a little extra broth if it has thickened. Follow the FDA and USDA storage guidance linked above, and do not leave the leftover turkey soup out for long.