If you’re looking for a cozy, comforting bowl to warm you up, you’re going to love this Turkey Soup with Pasta and Vegetables Recipe. It’s the kind of soup that feels like a warm hug on a chilly day, with tender turkey, hearty veggies, and perfectly cooked pasta. The best part? It’s a brilliant way to use up leftover turkey while creating a fresh, flavorful meal that your whole family will go crazy for. Keep reading, and I’ll share some handy tips to make this soup absolutely foolproof and delicious every time.
Why You’ll Love This Recipe
- Comforting and Nourishing: This soup combines tender turkey and fresh vegetables for a meal that’s both satisfying and wholesome.
- Perfect for Leftovers: I love how this recipe transforms leftover turkey into something completely new and exciting.
- Quick and Easy to Make: You can have dinner ready in less than an hour, making it ideal for busy weeknights.
- Customizable to Your Taste: With flexible veggies and pasta options, you can tweak it to suit your family’s preferences.
Ingredients You’ll Need
The magic of this Turkey Soup with Pasta and Vegetables Recipe lies in simple, fresh ingredients that complement each other beautifully. I find having diced onion, celery, and carrots really builds a classic flavor base, while the combination of herbs adds a subtle earthiness. A good quality chicken broth really brings the whole soup to life, so choose one you love—or homemade if you have it on hand!
- Butter: I use unsalted butter so I can control the salt level better, and it gives a rich, silky start.
- Yellow onion: Diced finely to melt gently into the soup, adding sweetness and depth.
- Celery: Adds crunch and a refreshing aromatic note.
- Carrots: Sweetness that balances the savory broth perfectly.
- Garlic: Minced to release its flavor fully without overpowering.
- Worcestershire sauce: Just a splash for umami depth—it’s a secret ingredient I never skip.
- Hot sauce: Optional but I love the subtle kick; adjust depending on your heat tolerance.
- Chicken broth: The soul of the soup—rich, flavorful, and comforting.
- Bay leaf: Adds a subtle herbaceous background flavor.
- Leftover turkey: Diced or shredded, your star protein that makes this soup hearty.
- Bowtie pasta: I prefer cooking it separately to avoid mushiness; other pasta shapes can work too!
- Seasonings (dried basil, oregano, parsley, mustard powder, sage, pepper): These layered spices create that classic, well-rounded soup flavor.
Variations
I love that this Turkey Soup with Pasta and Vegetables Recipe is wildly adaptable. Over time, I’ve found a few fun ways to make it your own, whether you’re adding more veggies or switching up the pasta. Feel free to experiment and find your perfect combination—you can’t really go wrong here!
- Add Tortellini: When I tried substituting bowtie pasta for cheese tortellini, it made the soup creamier and my family went wild over the richer texture.
- Swap in Rice or Potatoes: For a gluten-free twist or added heartiness, I like tossing in cooked rice or small diced potatoes for a different bite.
- Extra Veggies: Spinach, zucchini, or peas are great greens I add for color and freshness.
- Mild or Spicy: Skip the hot sauce if you want mild or add more if you like your soup with a kick—I usually keep it subtle.
How to Make Turkey Soup with Pasta and Vegetables Recipe
Step 1: Sauté the Base Vegetables
First things first, melt your butter in a large soup pot over medium heat. Add diced onions, carrots, and celery and cook gently for about 5 minutes until they’ve softened and started to release their natural sweetness. This step is key because a tender veggie base creates the richest, most flavorful broth. Be patient here and don’t rush it—softening rather than browning is exactly what you want.
Step 2: Build Flavor With Garlic, Sauces, and Seasonings
Next, stir in the minced garlic, Worcestershire sauce, hot sauce, bay leaf, and all those lovely dried herbs and spices. This is where the soup starts to sing with flavor. I personally add a Parmesan rind or sometimes an extra turkey bone here for a depth of flavor that’s next-level amazing. Stir everything together for a minute to toast the spices—your kitchen will smell incredible!
Step 3: Add Broth and Turkey, Then Simmer
Pour in your chicken broth, raise the heat until the soup comes to a boil, then reduce it to a gentle simmer. Toss in your diced or shredded turkey and let everything cook uncovered for about 15 minutes. This allows the flavors to all marry while warming the turkey just enough to stay tender. A tip I discovered is not to over-boil once turkey’s added to keep it juicy and delicious.
Step 4: Cook Pasta Separately, Serve Together
Boil the pasta separately until al dente, drain it well, and add it directly to each serving bowl. This little trick is a lifesaver—I used to stir pasta straight into the pot, but it soaked up too much broth and got mushy when stored. Ladle the hot soup over the pasta right before serving so you get perfectly tender pasta every time!
Pro Tips for Making Turkey Soup with Pasta and Vegetables Recipe
- Add a Parmesan Rind: I always toss one in while simmering—it makes the broth richer without adding extra work.
- Cook Pasta Separately: This avoids soggy noodles and keeps your soup fresh longer in the fridge.
- Use Homemade Broth When Possible: I learned this makes a world of difference for flavor—but a good quality store-bought broth works too.
- Don’t Overcook the Turkey: Adding turkey at the simmer stage keeps it tender—not drying it out by boiling.
How to Serve Turkey Soup with Pasta and Vegetables Recipe
Garnishes
I usually grab a handful of freshly chopped parsley or a sprinkle of grated Parmesan to add a fresh note right before serving. Sometimes a squeeze of lemon juice brightens it up beautifully, especially if you want a little zing. You’ll find the garnishes really enhance the warmth of the soup without overshadowing the main flavors.
Side Dishes
I love serving this soup with crusty bread or warm garlic toast to soak up every last drop. A simple green salad or roasted Brussels sprouts on the side make it a truly balanced meal. Trust me, your family will be licking their bowls and asking for seconds!
Creative Ways to Present
For fun occasions, I like to serve the soup in mini bread bowls—it’s always a hit and makes the meal feel special. Another idea is to ladle the soup over pasta nests arranged neatly on plates, giving it a restaurant-style touch at home. These little touches make dinner feel like an event, even on a weekday.
Make Ahead and Storage
Storing Leftovers
After cooling the soup, I transfer it to airtight containers and refrigerate. Because I add pasta separately at serving time, leftovers don’t get mushy—which is a game changer. The soup stays fresh and flavorful for about 3 to 4 days. I’ve learned never to leave the pasta in the broth if I know I won’t be eating it immediately.
Freezing
This turkey soup freezes beautifully. Just cool it fully before putting it in freezer-safe containers or zip-top bags. When I’m in a hurry, I thaw it overnight in the fridge and it tastes almost as good as fresh—perfect for quick lunches or last-minute dinners.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid scorching. If the soup is too thick, I add a splash of broth or water to loosen it up. Remember to reheat the pasta separately or just add freshly cooked pasta for best results.
FAQs
-
Can I use fresh turkey instead of leftovers?
Absolutely! Just dice or shred cooked turkey and add it in at the simmer stage. If you’re cooking fresh raw turkey, it’s best to cook it fully beforehand—this recipe really shines with pre-cooked turkey.
-
What other types of pasta work well?
Bowtie pasta is great, but feel free to use macaroni, small shells, or even tortellini. Just cook the pasta separately and add it when serving to keep your soup fresh and avoid clumps.
-
Can I make this soup vegetarian?
You can! Swap the turkey for beans or mushrooms, and use vegetable broth instead of chicken. Though it’ll be different, the blend of vegetables and seasoning still makes a delicious, warming soup.
-
Why do you cook the pasta separately?
Cooking pasta separately prevents it from soaking up all the broth and turning mushy, especially if you plan to store leftovers. Adding it to bowls right before serving gives you the perfect texture every time.
Final Thoughts
When I first tried this Turkey Soup with Pasta and Vegetables Recipe, I was amazed at how simple ingredients could come together for such a comforting meal. It quickly became my go-to soup any time I had leftover turkey or just wanted something hearty yet light. The flexibility of this recipe means you can make it your own, and I promise your family will appreciate the love and flavor in every spoonful. Give it a try—you’ll be making this turkey soup again and again, just like me!
Print
Turkey Soup with Pasta and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Turkey Soup made with tender leftover turkey, fresh vegetables, and flavorful herbs simmered in a rich broth. Perfect for using leftover roasted turkey and customizable with your choice of pasta or grains for a warm, satisfying meal.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
Seasonings and Broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 8 cups chicken broth (can substitute turkey broth or stock)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper
Main and Pasta
- 3 cups leftover turkey, diced or shredded
- 1 cup bowtie pasta, uncooked
Instructions
- Sauté Vegetables: Melt the butter in a large 4.5-quart soup pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, hot sauce, bay leaf, dried basil, oregano, parsley, mustard powder, ground sage, and black pepper. Mix well to combine all flavors. For extra rich flavor, you can add a Parmesan rind or leftover turkey bones to the pot.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer and add the diced or shredded turkey. Let the soup cook uncovered for 15 minutes to meld the flavors.
- Cook Pasta Separately: While the soup simmers, boil the bowtie pasta in a separate pot until al dente, according to the package instructions. Drain thoroughly to avoid sogginess.
- Serve: To prevent the pasta from absorbing too much broth and becoming mushy, add the cooked pasta directly into individual serving bowls. Ladle the hot turkey soup over the pasta and enjoy immediately.
Notes
- This Turkey Soup is an excellent way to use leftover turkey and can easily be adapted with additional vegetables, rice, or potatoes.
- Adding a Parmesan rind or turkey bones during simmering boosts flavor and richness.
- Cooking pasta separately helps maintain the best texture and prevents the soup from becoming too thick during storage.
- You can substitute bowtie pasta with tortellini, other types of pasta, rice, or diced potatoes as desired.
- Adjust the level of heat or Worcestershire sauce to taste by varying the amounts or types used.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 3 g
- Sodium: 1410 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 100 mg
