Why You’ll Love This Recipe
This recipe is easy, nutritious, and incredibly versatile. It’s a great way to use up leftover turkey while loading your meal with vegetables. The broth is light yet full of flavor, making it perfect for a comforting meal that isn’t too heavy. It’s also ideal for meal prep and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked turkey (shredded)
carrots (sliced)
celery (chopped)
onion (chopped)
garlic (minced)
zucchini (chopped)
green beans or peas
tomatoes (diced or canned)
chicken or turkey broth
olive oil
salt
black pepper
thyme or parsley (optional)
bay leaf (optional)
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook until softened.
Stir in the garlic and cook briefly until fragrant.
Add the zucchini, green beans or peas, and tomatoes, stirring to combine.
Pour in the broth and add a bay leaf if using. Bring the soup to a boil, then reduce heat and let it simmer.
Cook for about 20 minutes until the vegetables are tender and the flavors have developed.
Add the shredded turkey and let it simmer for another 10 minutes until heated through.
Season with salt, pepper, and herbs to taste.
Remove the bay leaf before serving.
Serve hot and enjoy.
Servings and timing
This recipe serves about 4 to 6 people.
Preparation time is around 15 minutes, and cooking time is about 30 minutes, making the total time approximately 45 minutes.
Variations
Add rice, quinoa, or pasta for a heartier soup.
Use spinach or kale instead of zucchini for added greens.
Make it spicy with chili flakes or hot sauce.
Add a squeeze of lemon juice for brightness.
Use sweet potatoes instead of regular vegetables for a slightly sweeter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium heat until warmed through. Add extra broth if needed.
This soup freezes well for up to 2 months.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well and save time.
What broth is best?
Turkey broth adds the most flavor, but chicken broth is a great alternative.
Can I make this soup ahead of time?
Yes, it tastes even better the next day.
How do I make it more filling?
Add grains like rice or pasta.
Can I freeze this soup?
Yes, it freezes well and reheats easily.
How do I add more flavor?
Use fresh herbs, spices, or a richer broth.
Can I make it vegetarian?
Yes, omit the turkey and use vegetable broth.
What herbs work best?
Thyme, parsley, and rosemary are excellent choices.
Can I add beans?
Yes, beans add protein and texture.
Is this soup healthy?
Yes, it’s packed with nutrients and lean protein.
Conclusion
Leftover Turkey and Vegetable Soup is a simple, healthy, and comforting way to turn leftovers into a delicious meal. With its light broth, tender turkey, and vibrant vegetables, it’s a recipe that’s both satisfying and easy to make again and again.
PrintLeftover Turkey and Vegetable Soup
Leftover Turkey and Vegetable Soup is a light, nourishing dish filled with tender turkey, vibrant vegetables, and a flavorful broth for a healthy and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cups cooked turkey, shredded
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup green beans or peas
- 1 cup tomatoes, diced or canned
- 6 cups chicken or turkey broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme or parsley (optional)
- 1 bay leaf (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened.
- Stir in garlic and cook briefly until fragrant.
- Add zucchini, green beans or peas, and tomatoes, stirring to combine.
- Pour in broth and add bay leaf if using. Bring to a boil, then reduce heat.
- Simmer for about 20 minutes until vegetables are tender.
- Add shredded turkey and simmer for another 10 minutes until heated through.
- Season with salt, pepper, and herbs to taste.
- Remove bay leaf before serving.
- Serve hot.
Notes
- Add rice, quinoa, or pasta for a heartier soup.
- Use spinach or kale instead of zucchini.
- Add chili flakes or hot sauce for spice.
- Finish with lemon juice for brightness.
- Freeze for up to 2 months for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 55 mg
