The week after Thanksgiving, the internet floods with searches for “What do I do with all this turkey?” If you’re like me, you don’t want to waste a single bite—but you’re also ready for something different than the usual turkey sandwiches or casseroles.
That’s how this Italian Turkey Soup came to life. I started with a few favorite recipes and adjusted them with Italian herbs and hearty ingredients. The result is a savory, soul-warming soup that’s become a keeper in my kitchen!
Why You’ll Love This Recipe
✅ Uses up leftover turkey in a creative way
✅ Packed with flavor from fresh herbs and aromatics
✅ Hearty and healthy — filled with vegetables, beans, and pasta
✅ Make-ahead friendly — keeps for 3–4 days in the fridge
Little Details that Make the difference
When I make this soup, I use a high-quality extra virgin olive oil — it adds richness and depth to the broth. Select cold-pressed which means that it has been extracted without heat or chemicals. This preserves the oil’s natural antioxidants and flavor.
Dice your vegetables small so they soften evenly and each spoonful gets a bit of everything.
I also use Diamond brand sea salt blend because of it’s large, airy crystals that dissolve easily. It’s also less salty by volume than most other salts, giving me more control.
Storage Tips
This soup keeps well in the refrigerator for 3–4 days and tastes even better the next day as the flavors deepen. You can also freeze it for up to 3 months—just cook the pasta separately when reheating.
Italian Turkey Soup
Equipment
- 1 Dutch Oven or large stock pot
- 1 Set of Measuring spoons and cups
- 1 Knife
Ingredients
- 4 Cloves chopped garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tbsp Olive Oil
- 2 cups chopped turkey
- 15 oz can white navy beans, rinsed
- 2 cups orecchiette pasta
- 1 cup water
Spices
- 2 Bay Leaves
- 1 tbsp Italian Seasoning
- 1/2 tbsp Dried Dill
- 1 tbsp Thyme
- 1 tbsp Salt
- 1 tbs pepper
Instructions
- Heat a large Dutch oven over low-medium heat. Keep the temperature at or under 350 degrees so that the olive oil does not smoke.
- Once the Dutch oven is hot, add the olive oil, carrots, celery, and onion. Cook for 2-3 minutes, stirring frequently.
- Add Italian seasoning, dill, thyme, salt, and pepper, and stir will to incorporate with the vegetables.
- Add in the garlic and stir frequently for 1-2 more minutes – just until the vegetables have softened and the onions are translucent.
- Add turkey broth, chopped turkey, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
- Pour in 1 cup of water, then add the orecchiette and navy beans. Bring back to a low boil and cook for 12-15 minutes, stirring occasionally, until pasta is tender
- Remove bay leaves, taste, and adjust seasoning as needed. Serve hot with a sprinkle of Parmesan and a slice of crusty bread.
Notes
- Protein 24g
- Carbohydrates 30g
- Fiber 4g
- Sugars 3g
- Total fat 9.5g
- Saturated fat 1.5g
- Monounsaturated fat 6.5g
- Vitamin E 1.3mg
- Vitamin C 6mg
- Vitamin B (Thiamin) 0.2mg
- Vitamin B2 (Riboflavin) 0.2mg
- Vitamin B3 (Niacin) 4mg
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