Leftover Turkey Soup
If you have Thanksgiving Leftovers make this Leftover Turkey Soup. It is loaded with flavor, easy to make and made with simple ingredients.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 2 carrots peeled and diced
- 3 garlic cloves minced
- 4 cups leftover turkey chopped
- 1 medium head cauliflower cut into small florets
- 6 cups turkey or chicken broth
- 1 can 14.5 ounces diced tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups baby spinach
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until vegetables are softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in chopped turkey and cauliflower florets.
- Pour in the broth and add diced tomatoes, thyme, rosemary, bay leaf, smoked paprika, salt and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until cauliflower is tender.
- Add baby spinach and cook for an additional 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice.
- Discard the bay leaf.
- Garnish with fresh chopped parsley, if desired and enjoy!
Notes
For a thicker soup, you can puree 1-2 cups of the soup and stir it back into the pot.
If you prefer cauliflower rice instead of florets, add it in the last 5 minutes of cooking to prevent it from becoming too mushy.
I included chicken broth in the recipe but you can use turkey broth as well if you have any available.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 291kcal | Carbohydrates: 14g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1416mg | Potassium: 855mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4641IU | Vitamin C: 61mg | Calcium: 97mg | Iron: 3mg
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