This simple, clean turkey soup is full of vegetables and shredded turkey, making it perfect for after the holidays when you have leftovers on hand. Don't forget to save your Parmesan rinds! Adding one to a soup like this adds a rich umami flavor.

Karen Rankin
Source:, January 2020


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy pot over medium-high heat. Add leeks, celery, carrots, salt and pepper. Cook, stirring often, until the vegetables have softened, 8 to 9 minutes.

  • Add broth, water and Parmesan rind to the vegetables. Increase heat to high; bring to a boil, stirring occasionally. Reduce heat to medium-high; add pasta and cook until al dente, 9 to 10 minutes. Reduce heat to medium-low; stir in turkey, lemon juice, parsley, chives and tarragon. Cook until the turkey is warmed through, about 2 minutes. Remove and discard the Parmesan rind before serving.

Nutrition Facts

289 calories; protein 26.9g 54% DV; carbohydrates 30.9g 10% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 3.9g; fat 7g 11% DV; saturated fat 1.2g 6% DV; cholesterol 49.9mg 17% DV; vitamin a iu 5994IU 120% DV; vitamin c 9.9mg 16% DV; folate 55.3mcg 14% DV; calcium 59.2mg 6% DV; iron 2.2mg 12% DV; magnesium 76.5mg 27% DV; potassium 586.8mg 16% DV; sodium 600.4mg 24% DV; thiamin 0.2mg 20% DV.

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Rating: 5 stars
This recipe is also great with leftover cooked chicken. Read More