Leftover Turkey Soup
Leftover Turkey Soup is an EASY dinner, made with vegetables sautéed in butter and spices, then simmered in a savory broth with potatoes, fresh herbs, and leftover turkey meat, ready in 30 minutes!
Servings: 6 servings
Calories: 343kcal
Equipment
- 1 medium dutch oven or soup pot
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion chopped
- 3 medium carrots peeled, chopped
- 2 medium celery ribs chopped
- 4 medium garlic cloves minced
- 2 teaspoons Italian seasoning
- 16 ounces shredded cabbage or coleslaw mix
- 8-10 cups chicken or vegetable broth gluten free, low sodium
- 4 cups cooked turkey meat boneless, skinless, cut into small pieces
- 1 pound white or gold potatoes cut into 1-inch cubes
- 2 whole bay leaves
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- In a dutch oven over medium-high heat, add the butter and olive oil. Once the butter starts melting, add the carrots, onion, and celery. Saute until the onions start to turn translucent, about 5 minutes, stirring often.
- Push the vegetables to one side and add the garlic, letting it cook for about 30 seconds, until it becomes fragrant. Add the Italian seasoning, salt, and pepper, then stir everything together and add in the cabbage mix.
- Cook the cabbage mix down, stirring often, for about 5 minutes. Add in the potatoes, turkey meat, broth, and bay leaves. Stir everything together. Bring the soup to a boil, then reduce to a simmer.
- Simmer for 15-20 minutes, stirring often, until the potatoes are fork-tender. Stir in fresh parsley, discard the bay leaves, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Saute the vegetables in the butter until they're cooked down a bit and fragrant. This helps build flavor in the soup, rather than just boiling everything together.
- Try to cut the veggies to about the same size, so they all finish cooking at the same time.
- How large your potato pieces are will impact how long they take to cook. I make smaller cubes so they finish faster. You can even use frozen breakfast potatoes to make this even easier!
- Season with salt and pepper at the end. How much you need can depend on how you prepared the turkey initially. If you salt brined it, you may want to leave the salt out of the soup until you can taste it at the end.
- I like to add about 10 cups of broth, giving the soup a thinner texture. You can use 6-8 cups if you want a thicker and heartier soup (closer to a stew).
Nutrition
Calories: 343kcal | Carbohydrates: 30g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 444mg | Potassium: 1125mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5355IU | Vitamin C: 48mg | Calcium: 103mg | Iron: 3mg
