Turkey Vegetable Soup Recipe

Turkey soup is a great way to use up leftovers after Thanksgiving. This comforting and nutritious soup is easy to make and perfect for a fall or winter evening. 

close up shop of a turkey soup bowl
This flavorful turkey soup is full of veggies and is gluten free, low-carb, paleo and Whole30 friendly. The turkey provides lots of protein, and it is all cooked in one pot. It’s quick enough to make on a weeknight and filling enough for any meal of the day. Soup is my go-to meal as it’s so tasty and easy to make (see my 30 Healthy Soup Recipes if you don’t believe me!).

It’s also a great meal prep recipe because it can be divided into individual servings and kept for healthy lunches. Reheat it for just a minute in the microwave to have a hearty lunch anywhere.

What can I do with my turkey carcass?

When all is said and done on Thanksgiving, you will be left with piles of food to store. This turkey soup is a great way to use up some of the leftover meat.

With a plan, you can have your turkey ready to use in other dishes in the days after the big meal.

  1. Take the turkey apart right away. It will take up way less room in the refrigerator if you cut it into pieces first. Then you’ll have space for all the other leftovers.
  2. Store the bones and meat separately. These have different uses so label them accordingly.
  3. Don’t forget to turn those bones into stock! You can do this in a crock pot or pressure cooker. Use the stock in place of store bought chicken broth in this recipe.
  4. Make sure to include this recipe in your meal plan for the following week!

turkey soup with a spoon inside of the bowl

What vegetables go in turkey soup?

This is a recipe that can be changed and adapted to suit whatever ingredients you have on hand or prefer. The basic combination of carrots, onion and celery taste great in any soup. But for the other ingredients, you can mix it up and try any of these in your soup:

What is pancetta?

Pancetta is the Italian version of bacon. Both are made with pork belly, but pancetta is cured instead of smoked. It is curled in a tight roll and wrapped in a casing. Pancetta is saltier and thicker than bacon. However, if you can’t find pancetta you can use bacon instead. I use pancetta in this Instant Pot Meat Sauce Recipe as well.

Turkey vegetable soup in a white bowl with a golden spoon inside.

What is passata made of?

Passata is tomato sauce in its purest form. It is used as the base for all Italian tomato sauces. Passata is uncooked tomato puree with the seeds and skins removed. This is preserved to use for sauces and condiments.

If you can’t find passata at your local grocery store, any tomato sauce can be used in its place.

More Turkey Soup Recipes to Try:

close up shop of a turkey soup bowl

Turkey Vegetable Soup Recipe

Turkey soup is a great way to use up leftovers after Thanksgiving. This comforting and nutritious soup is easy to make and perfect for a fall or winter evening. 
3 from 5 votes

Ingredients

  • ½ cup pancetta - you can use bacon if you don’t find pancetta
  • 1 cup carrots - diced
  • 1 cup celery - diced
  • 1 cup onions - diced
  • 2 cups butternut squash - peeled and diced
  • ½ cup passata or any tomato sauce
  • 5 cups chicken broth
  • 1 teaspoon Italian seasoning
  • Salt and black pepper
  • 2 cups cooked turkey or chicken - shredded or diced
  • Fresh parsley for garnishing - chopped

Instructions

  • In a large pot, add pancetta or bacon and sauté until it’s cooked. Remove it from the pot, set aside and leave the fat that came out from the pancetta in the pot.
  • Add carrots, celery and onion. Cook for about 5 minutes until onions are soft. Then, add butternut squash and mix well.
  • Add passata, chicken broth, Italian seasoning, salt and black pepper. Bring it to a boil then simmer partially covered for 10-15 minutes.
  • Add cooked turkey or chicken and cook for more 10 minutes or until all the veggies are cooked and tender.
  • Serve soup in 4 bowls and top with cooked pancetta and fresh parsley. Enjoy!
Serving: 1/4, Calories: 303kcal, Carbohydrates: 21g, Protein: 25g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 64mg, Sodium: 1231mg, Potassium: 724mg, Fiber: 4g, Sugar: 5g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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titled photo collage (and shown): Turkey Vegetable Soup