Homemade Turkey Soup

Homemade Turkey Soup

The Cullinary advocate 1

"This recipe comes from a number of years of playing in the kitchen. I find that the addition of beef stock to the recipe adds depth to a usually bland soup. Any type of pasta can be used."
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45 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oil in a large pot over medium heat; saute celery, carrots, onion, parsley, and bay leaf until vegetables are tender, about 10 minutes. Add beef stock, chicken stock, turkey, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat, cover pot with a lid, and simmer until soup is heated through, about 15 minutes.
  2. Stir rotini into soup and cook until pasta is tender yet firm to the bite, about 15 minutes.



Pure comfort food! Easy to make with leftover turkey. The beef stock adds a depth of flavor without calling attention to itself. The only change I made was using turkey shaped pasta in place of ...

Needed a recipe to use some of my leftover Thanksgiving turkey and this soup was a great one. A little bland until I added some garlic powder and cayenne pepper because I like some spice. Other ...

This was my first soup ! Will be making this again

Great recipe! Added 6oz of craisins and replaced rotini with 1 cup orzo. Don't let simmer too long. "Soup" portion will evaporate. Very large portion so I froze half of it for later. Best to ad...

I sauteed the veg and the chicken in pot with olive oil and some garlic, celery salt, dill, pepper. I used 32oz box of low salt chicken broth w/ 1 14.5 oz reg. chicken broth and 1 14 oz. Beef b...

Delicious! I liked the beef broth in it, and I didn't think I would.

Using beef broth made me like turkey soup! I never knew why I didn't care for poultry soups I made before, always feeling like something was missing. The beef broth was the answer to that questi...

I made this recipe as is the first time and found the broth to be far too rich but definitely worth tweaking. I substituted the stock for broth and added 3 cups of water and cut the pepper down...

I followed this almost exactly. My only variation was adding cabbage since it was sitting in my fridge. It's a simple recipe that's easy to follow and very tasty. I'll make this an annual post-t...