5 Hearty Turkey Leftover Soup Recipes

.These 5 Turkey Leftover Soup recipes are cozy, quick, and wildly satisfying, perfect for weeknights, or chilly weekends. With it’s big flavor, smart shortcuts, and flexible ingredients you probably already have. Grab your stockpot and a spoon and let’s make soup

1. Creamy Turkey & Wild Rice Soup 

This is the bowl you crave when it’s cold and the couch is calling. It’s rich, creamy, and earthy from wild rice, but still bright thanks to fresh herbs. Serve it with crusty bread and a cozy movie lineup.

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 cup wild rice blend, rinsed
• 8 cups low-sodium turkey or chicken broth
• 2 cups cooked turkey, shredded or chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup half-and-half (or heavy cream for extra richness)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Instructions:

1. Warm butter and olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 6–7 minutes until softened. Stir in garlic for 30 seconds.
2. Add wild rice, broth, turkey, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer and cook 40–50 minutes until rice is tender.
3. Lower heat and stir in half-and-half. Simmer gently 3–4 minutes to thicken slightly. Don’t boil after adding dairy.
4. Finish with parsley and lemon juice. Taste and adjust salt and pepper.

Serve steaming hot with a sprinkle of extra parsley. For a lighter version, swap cream for evaporated milk or cashew cream. Got mushrooms? Sauté and add them in step 1 for extra umami.

2. Zesty Turkey Tortilla Soup 

Think classic tortilla soup with a leftover turkey twist. It’s smoky, tangy, and loaded with toppings—aka the fun part. Great for game day or anytime you want dinner to taste like a party.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 6 cups low-sodium chicken or turkey broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 2 cups cooked turkey, shredded
• 1 teaspoon kosher salt, plus more to taste
• Juice of 1 lime
• 1/4 cup chopped cilantro
• For serving: tortilla strips or crushed chips, avocado, shredded cheese, sour cream, jalapeño

Instructions:

1. Heat oil in a pot over medium heat. Sauté onion and bell pepper for 5 minutes. Add garlic and tomato paste; cook 1 minute.
2. Stir in cumin, chili powder, and smoked paprika; toast 30 seconds until fragrant.
3. Add tomatoes, broth, black beans, corn, and turkey. Simmer 15 minutes. Season with salt.
4. Off heat, stir in lime juice and cilantro.

Top generously—crunchy strips, creamy avocado, a dollop of sour cream, the works. Want it spicier? Add chipotles in adobo. Need it thicker? Stir in 1 tablespoon masa harina and simmer for 2–3 minutes.

3. Cozy Turkey Noodle Soup 

This is your classic chicken noodle, but with leftover turkey and a little extra love. It’s simple, clean, and deeply comforting. Perfect for sniffles, Mondays, or when you want dinner fast.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 2 cloves garlic, minced
• 8 cups turkey or chicken broth
• 2 cups cooked turkey, shredded
• 2 cups egg noodles (or rotini)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh dill or parsley
• 1 tablespoon lemon juice (optional but brightens everything)

Instructions:

1. In a large pot, heat oil and butter over medium. Sauté onion, carrots, and celery 6–7 minutes. Add garlic; cook 30 seconds.
2. Pour in broth and add turkey, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
3. Add noodles and cook per package directions until tender, 6–8 minutes.
4. Remove bay leaf. Stir in dill or parsley and lemon juice. Taste and adjust seasoning.

Serve with buttered toast or a simple green salad. If you plan to meal-prep, cook noodles separately and add to bowls so they don’t soak up all the broth. Want extra body? Stir in a splash of bone broth.

4. Thai-Inspired Coconut Turkey Soup 

Silky coconut broth, citrusy lemongrass vibes, and a gentle heat—this one tastes restaurant-level but is super doable. It’s a playful nod to tom kha with a turkey twist. Slurp it straight or spoon it over jasmine rice.

Ingredients:

• 1 tablespoon coconut oil (or neutral oil)
• 1 small onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1–2 tablespoons red curry paste (to taste)
• 4 cups low-sodium chicken or turkey broth
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce (or soy sauce for a non-fish option)
• 1 tablespoon brown sugar
• 1 cup sliced mushrooms
• 1 red bell pepper, thinly sliced
• 2 cups cooked turkey, shredded
• Juice of 1 lime, plus wedges for serving
• 1/4 cup chopped cilantro or Thai basil
• Optional: 2 kaffir lime leaves or 1 stalk lemongrass, bruised

Instructions:

1. Warm oil in a pot over medium heat. Sauté onion 3–4 minutes. Add ginger and garlic; cook 30 seconds.
2. Stir in red curry paste and toast 30 seconds. Add broth, coconut milk, fish sauce, and brown sugar. If using lime leaves or lemongrass, add now. Simmer 10 minutes.
3. Add mushrooms, bell pepper, and turkey. Simmer 5–7 minutes until veggies are tender.
4. Remove lime leaves/lemongrass if used. Stir in lime juice and herbs. Taste and adjust salt, fish sauce, or lime.

Serve with extra lime and a drizzle of chili crisp if you like heat. Swap veggies based on what you’ve got—zucchini, snap peas, or spinach are great. For a richer broth, add another splash of coconut milk—trust me.

5. Tuscan White Bean Turkey Soup 

Rustic, hearty, and full of Mediterranean soul. The beans make it creamy without cream, and a good glug of olive oil ties it all together. It’s peasant food in the best possible way.

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, sliced
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 6 cups low-sodium chicken or turkey broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups cooked turkey, chopped
• 2 cups chopped kale or spinach
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan, plus rind if you have it

Instructions:

1. Heat olive oil in a large pot over medium. Sauté onion, carrots, and celery 6–8 minutes until softened. Add garlic; cook 30 seconds.
2. Stir in rosemary, oregano, and red pepper flakes; toast 30 seconds. Add tomatoes, broth, beans, turkey, and Parmesan rind (if using). Simmer 15–20 minutes.
3. Stir in kale or spinach and cook 3–4 minutes until wilted. Season with salt and pepper.
4. Remove rind. Ladle into bowls and shower with Parmesan. Drizzle with good olive oil.

Serve with grilled sourdough rubbed with garlic. For extra body, mash a cup of the beans and stir back in. No cannellini? Use great northern or chickpeas—seriously, it’s flexible.

Pro Tips for Leftover Turkey Soups

• Save the carcass: Simmer with onions, carrots, celery, peppercorns, and bay leaves for 2–3 hours for a deeply savory homemade stock.
• Don’t overcook the turkey: Add it in the last 10 minutes so it stays tender.
• Balance is key: Acid (lemon or lime) at the end brightens and makes flavors pop.
• Storage: Most soups keep 4 days in the fridge and freeze up to 3 months. Add pasta fresh after thawing.

There you go, five ways to turn leftover turkey into soups you’ll actually crave and love!