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. Source:, January 2020

Karen Rankin


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; 7 g total fat; 1.2 g saturated fat; 50 mg cholesterol; 600 mg sodium. 587 mg potassium; 30.9 g carbohydrates; 4.2 g fiber; 4 g sugar; 26.9 g protein; 5994 IU vitamin a iu; 10 mg vitamin c; 55 mcg folate; 59 mg calcium; 2 mg iron; 77 mg magnesium;

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