Turkey Soup is the ultimate cozy, flavorful, and nourishing bowl of comfort — a rich, savory broth loaded with tender turkey, hearty vegetables, and mini penne pasta, all simmered with aromatic herbs that make every spoonful feel like a warm hug. This recipe is a celebration of simple, wholesome cooking, where leftover turkey (or rotisserie chicken) is transformed into a deeply satisfying soup that’s perfect for cold days, post-holiday meals, or anytime you need a comforting bowl of goodness. The magic begins with sautéing onions, celery, and carrots in olive oil until tender and sweet, then adding garlic and dried marjoram for a fragrant, savory base. Chicken broth and a bay leaf are poured in, followed by mini penne, which cooks right in the broth, absorbing all the savory flavors.
The brilliance of this soup lies in its layers of flavor and texture — the tender vegetables, the hearty pasta, the savory turkey, and the fresh thyme and rosemary that brighten everything up. It’s the kind of soup that feels like a warm embrace, and it’s perfect for using up leftover holiday turkey. Serve it with crusty bread for dipping, and watch it disappear.
WHY YOU’LL LOVE THIS RECIPE
- Hearty and satisfying — loaded with turkey, vegetables, and pasta.
- Rich, savory broth — simmered with aromatic herbs and vegetables.
- Perfect for leftovers — a delicious way to use up leftover turkey.
- Quick and easy — ready in about 30 minutes.
- Crowd-pleasing — a family-friendly soup that everyone will love.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 3 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram or oregano
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1½ cups mini penne
- 2½ cups diced cooked turkey
- 1 tablespoon chopped fresh thyme
- ½ tablespoon chopped fresh rosemary
INSTRUCTIONS
Step 1: Sauté the Vegetables
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, celery, and carrots and cook until the onion and celery are tender.
Step 2: Add Garlic and Marjoram
Reduce the heat to low and add the garlic and marjoram. Cook for 1 minute while stirring.
Step 3: Add Broth and Pasta
Stir in the chicken broth, bay leaf, and pasta. Cook until the carrots and pasta are tender.
Step 4: Add Turkey and Herbs
Stir in the cooked turkey, fresh thyme, and fresh rosemary. Warm for 2-3 minutes before serving.
TIPS
- Use leftover turkey — this soup is the perfect way to use up holiday leftovers.
- Cook the pasta in the broth — it absorbs all the savory flavor.
- Add fresh herbs at the end — this preserves their bright, aromatic flavor.
- Adjust the seasoning — taste before serving and add more salt or pepper if needed.
- Serve with crusty bread — perfect for dipping into the rich broth.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the broth, so add a splash of broth when reheating.
Freezer: This soup freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator before reheating.
Turkey Soup is a hearty, flavorful, and utterly delicious soup that’s perfect for any occasion. With its tender turkey and fresh herbs, it’s a meal that everyone will love. Enjoy!
