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Turkey Vegetable Soup Recipe

Yield: 4 bowls
Prep Time:
15 mins
Cook Time:
25 mins
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. 
Print Recipe
3.25 from 4 votes


  • 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


  1. 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.
  2. Add carrots, celery and onion. Cook for about 5 minutes until onions are soft. Then, add butternut squash and mix well.
  3. Add passata, chicken broth, Italian seasoning, salt and black pepper. Bring it to a boil then simmer partially covered for 10-15 minutes.
  4. Add cooked turkey or chicken and cook for more 10 minutes or until all the veggies are cooked and tender.
  5. Serve soup in 4 bowls and top with cooked pancetta and fresh parsley. Enjoy!
Course: dinner, Lunch, Side Dish
Cuisine: American
Keyword: soup, turkey recipe, turkey soup

Nutrition Information

Amount per serving (1/4) — Calories: 303, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 64mg, Sodium: 1231mg, Potassium: 724mg, Carbohydrates: 21g, Fiber: 4g, Sugar: 5g, Protein: 25g

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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