Active Time
40 min
Total Time
3 1/2 hr
Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.
Ingredients
Makes 8 to 10 servings
Accompaniment:
Preparation
Step 1
Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
Step 2
Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
Step 3
If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
Step 4
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
Step 5
Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
Step 6
Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. Add spinach and stir until wilted.
Leave a Review
Reviews (35)
Back to Toplove this soup! I made it pretty much without straying from the recipe. Quite proud to have used every bit of my thansgiving turkey right down to the bones. Very simple, just takes a while, like most soups--froze the broth and finished making the soup 3 weeks later, Pretty light, but very satisfying on a gray, cold winter day
Anonymous
Pittsburgh, PA
12/21/2020
I added turkey meat and next time would add cannellini beans. Very good recipe that uses many ingredients that you probably have on hand from Thanksgiving!
geralyn64141
Westford, MA
11/27/2020
I made this with the turkey carcass from Thanksgiving. I followed the recipe and didn't add anything to it. It is by far the best Turkey soup I have ever made. I served it with crusty sour dough bread.....
mhogan_1314208
Cincinnati Ohio
12/10/2017
I mad this with leftover turkey from Thanksgiving and it was perfect! I made the recipe as it is, and added cannellini beans, along with the pasta. Awesome!
cater2meinca
Tustin, CA
1/1/2015
Used Tuscan kale as opposed to spinach. Added cannellini beans and ceci beans as opposed to pasta. Fennel for celery. Most nice.
decurtis
San Francisco
12/6/2014
Really really good. I added about 3 cups of turkey from the carcass and a couple tablespoons of congealed pan drippings (sans fat). Delicious! The only problem is that 10 cups of stock wasn't nearly enough. I guess the turkey and noodles soaked it all up. I thought about adding some Swanson turkey stock to turn it back into an actual soup, but it tastes too good as is to mess with it.
Wanker79
Mt. Holly, NJ
12/4/2013
Try cooking this in the pressure cooker on high for an hour. Allow it to cool naturally. I used chicken broth instead of water and peeled tomatoes from my garden. Taste test is good as is, but I think I will add some ravioli.
fassel1
Yakima, WA
8/7/2013
I just found this soup okay. It wasn't bad, but it was a little bland. There are other things I would rather do with leftover turkey.
Anonymous
Nashville, TN
12/30/2012
Yes, it's as good as the other reviewers say, and I forgot the recommended lemon. And it's beautiful. With excellent bread, a salad with goat cheese and dried fruit, and a good parmesan, not too finely grated, this would make an elegant company lunch. The only change I made was to add an entire 28 oz can of diced tomatoes, undrained. I must say I'm puzzled, though, at the indication that this could serve 8 or 10. Two of us ate half of it for supper. It's hard to imagine that it could be stretched to 10 of even the most abstemious people.
Anonymous
New York
11/28/2012
I used stock I had already made, and did not add leeks or celery because I had none on hand. I also added roughly 2 cups of leftover turkey meat. This was a fantastic recipe, and was a hit among family and friends. I will definitely be making this again.
mclapp27
Portland
11/24/2012
Had a left over roasted turkey from Christmas and made this soup. Followed directions pretty closely and it turned out to be the best turkey soup I've made! Much better than most typical turkey soup recipes. The Tuscan flavors made all the difference.
FriendlyFoodie
1/1/2012
This recipe is delish!! I made it as recommended but did add a little lemon juice and zest as some other cooks suggested. I also added one can of white beans and about a cup and a half of leftover shredded turkey. We had brined our turkey so the stock was full of flavor. This is by far, the best recipe that I've discovered in a while! It is going in the recipe box and I plan on making it again very soon.
MelGriz
Hermosa Beach, Ca
12/30/2011
This soup is beautiful...all the colors and the aroma! It turned out very well and I added some cooked pasta at the end since I had some on hand. Next time I may try it with some of the variations mentioned by the other reviewers.
hills18
westchester, ny
12/8/2011
This was really easy and good and I followed the recipe, kind of. I used a crockpot to make the stock and to finish it up. What a tasty way to finish up Thanksgiving.
jpinkston
Kansas City MO
12/6/2011
I used a single baking potato in lieu of the leeks (added after garlic with the onion). Also, I used the no boil lasagna noodles and one frozen package of creamed spinach - the one made with half and half and real butter. It was a HUGE HIT!
keolai
12/1/2011
