Creamy Turkey Vegetable Soup
Warm up with a comforting bowl of Creamy Turkey Vegetable Soup, a hearty and flavorful recipe that's perfect for using up leftover turkey. This delightful soup is loaded with tender shredded turkey, vibrant vegetables like carrots, celery, and peas, and creamy potatoes that blend into a velvety base. Seasoned with aromatic dried thyme and rosemary, it achieves the ideal balance of savory and satisfying. Made with a combination of chicken or turkey broth and a splash of heavy cream, this soup brings richness to every spoonful while remaining light and nourishing. Ready in under an hour, it's an easy, one-pot meal that's great for busy weeknights or cozy weekends. Serve with a sprinkle of fresh parsley for a pop of color and flavor, and pair it with crusty bread for a complete, soul-warming dinner. Perfect for Thanksgiving leftovers or any cold evening, this Creamy Turkey Vegetable Soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 cups cooked turkey, shredded or diced
- 2 medium potatoes, peeled and cubed
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup heavy cream
- 1.5 cups frozen peas
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded turkey, cubed potatoes, broth, thyme, rosemary, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Use a slotted spoon to remove 2 cups of the soup mixture, including vegetables and turkey, and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy. (Alternatively, transfer to a blender, blend until smooth, and return to the pot.)
Return the reserved soup mixture to the pot, stirring to combine.
Add the heavy cream and frozen peas, and simmer for an additional 5 minutes to warm through.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley, if desired. Enjoy your creamy turkey vegetable soup!
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 6742 mg | 293% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 34.8 g | ||
| Protein | 251.7 g | 503% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 553 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 6897 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
