Hearty Turkey Soup with Pasta and Herbs Recipe
This hearty Turkey Soup recipe is a comforting way to use up leftover turkey, combining savory turkey stock with fresh vegetables, herbs, and pasta for a satisfying meal. Perfect for chilly days, this flavorful soup simmers tender rotini pasta and sweet corn in a rich broth, finished with a splash of gravy and fresh parsley for vibrant taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables & Aromatics
- 1 1/2 cups chopped carrots (about 3 large carrots)
- 1 1/2 cups chopped yellow onion (1 medium onion)
- 1 1/4 cups chopped celery (3 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 3 Tbsp chopped parsley (or 1 tbsp dried)
Liquids & Broth
- 1 Tbsp olive oil
- 8 cups homemade turkey stock (or store-bought chicken broth)
- 3/4 cup leftover turkey gravy (or 1/2 cup heavy cream, optional)
Herbs & Spices
- 2 tsp minced thyme
- 2 tsp minced rosemary
- 2 tsp minced sage (or 3/4 tsp dried each of thyme, rosemary, and sage)
- 1/8 tsp ground nutmeg (optional)
- Salt and black pepper to taste
Main Ingredients
- 2 cups (5 oz) dry rotini pasta (or medium egg noodles)
- 3 cups leftover cooked turkey, shredded or chopped into bite-size pieces
- 1 1/4 cups frozen petite corn (white preferred)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, onion, and celery, and sauté for 8 to 10 minutes until they are nearly soft. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Simmer the Broth: Pour in the turkey stock and add the minced thyme, rosemary, sage, and optional ground nutmeg. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat slightly to just below medium. Cover the pot and let it simmer for 10 minutes.
- Cook the Pasta: Add the rotini pasta (or egg noodles) to the pot and cook until tender, which should take about 6 to 12 minutes depending on the pasta type. Stir occasionally to prevent sticking.
- Add Turkey and Corn: Stir in the shredded or chopped cooked turkey, frozen petite corn, and turkey gravy (or heavy cream if using). Warm everything through, ensuring the turkey and corn are heated evenly.
- Finish and Serve: Stir in the chopped parsley. For extra brightness, consider adding a bit of lemon zest or a spritz of lemon juice. Adjust seasoning with additional salt and pepper if needed, then serve hot.
Notes
- Using homemade turkey stock adds the richest flavor, but store-bought chicken broth works well too.
- The gravy is optional but adds a delicious creamy texture and depth to the soup.
- Feel free to substitute rotini with egg noodles or another small pasta shape.
- For a dairy-free version, omit the gravy or use a suitable alternative.
- Adding lemon zest or juice at the end brightens the flavor wonderfully.
