Leftover Thanksgiving turkey is repurposed in this cozy Turkey Minestrone soup recipe with homemade turkey stock. Easy and delicious!
I hope you saved your bones! Here’s a hearty and delicious recipe for Turkey Minestrone Soup made with the left-over bird from your holiday feast, along with simple pantry staples.
The scratch-made turkey stock will make you feel you’ve done your bird right, not letting any of its goodness go to waste.
This recipe can also be made with store-bought chicken or turkey stock.
Turkey Minestrone Ingredients
This recipe calls for one cup dry pasta ( remember you can always use gluten-free pasta) and 1 can of beans, here I used cannellini, but really most any bean will work, even lentils, so use what you have on hand.
- Leftover turkey meat: light or dark meat or a combo.
- Veggies: onion, carrot, celery, diced tomatoes, kale
- Aromatics: Garlic and thyme ( or sub other herbs!)
- Turkey Stock -( see below for homemade) or use chicken stock
- Pasta: little shells (or use GF pasta)
- Beans: canned cannellini beans , white beans, pinto beans , cooked lentils, or cooked heirloom beans
- Seasonings: salt, pepper, soy sauce or GF Braggs Liquid Amino, cayenne
- Extra Virgin Olive oil: for sauteeing
- Garnish- fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan or romano
Homemade Turkey Stock
It takes about 2-4 hours to simmer the turkey stock and develop its flavor, so do this part over the weekend. But once the stock is made, the minestrone itself can be made in 35 minutes flat. The stock can be frozen for 6 months or kept in the fridge for 5-7 days until you are ready to use.
I made the flavorful turkey stock today as I lazied around in my slippers and pajamas, recovering from last night’s festivities. It’s uncomplicated and hands-off.
Of course, if you want to make it a touch more complicated, feel free to roast the bones and veggies before adding to the pot of water. This will deepen and add complexity to the stock. I admittedly did not do this, feeling a bit lazy and slow today.
Turkey Minestrone Storage
Turkey Minestrone can be made ahead and kept in the fridge for up to 4 days. Or freeze for later! 
Hope you are having a relaxing and joy-filled holiday weekend.
More leftover Thanksgiving Recipes!
- Turkey Rice Soup
- Turkey Grilled Cheese Sandwich with Cranberry Mostarda
- Turkey Enchiladas with Black Beans
- Crispy Mashed Potato Cakes
- Pasta Fagioli with Ground Turkey
- Roasted Turkey Breast with Rosemary and Garlic
- Turkey Mushroom Bolognese
Turkey Minestrone Soup Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 5
- Category: Soup
- Method: Stovetop
- Cuisine: Northwest | Italian
Description
A hearty Turkey Minestrone Soup using leftover Thanksgiving turkey with baby pasta shells, cannellini beans and kale. Make the optional turkey stock!
Ingredients
- 1–2 tablespoons olive oil
- 1 onion,diced
- 1 large carrot, peeled and thinly sliced,cut into half-moons
- 2 celery stocks, thinly sliced
- 6 fat garlic cloves, rough chopped
- 1 tablespoon fresh thyme- or sub dried oregano and/or dried basil
- 6 cups flavorful turkey Stock ( see below) or use chicken stock
- 1 can diced tomatoes ( 1 1/2 cups) and their juices
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 cup pasta like little shells ( or use GF pasta)
- 1 can cannellini beans ( rinsed and drained) or use white beans, pinto or cooked heirloom beans
- 1 –2 cups turkey meat
- 1 teaspoon soy sauce or GF Braggs Liquid Amino
- pinch cayenne
- Handful Tuscan or Lacinato Kale
- Garnish- fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan or romano
Turkey Stock
- Turkey bones ( legs, ribs, carcass, neck)
- 1 onion, quartered
- 6–8 smashed garlic cloves
- 2 carrots, rough chopped
- 2–3 celery stalks, rough chopped
- 10–15 peppercorns
- 4 bay leaves
- handful fresh herb sprigs ( thyme, rosemary sage) optional
Instructions
To make turkey stock:
- Place turkey bones- legs, carcass and neck, in a large pot.
- Add onion, garlic cloves, celery, carrot, peppercorns, bay leaves and fresh herbs. If you have other veggie scraps, feel free to add them. Add enough water to cover the bones.
- Bring to a boil, then reduce heat to a gentle simmer, uncovered, for about 2-4 hours, skimming the surface of foam. Add more water as needed to cover the bones. Strain and season with salt if you like.
- To remove more fat, chill, and fat will rise to the top and harden for easy removal.
To make Minestrone:
- In a large pot, heat oil over med- high heat.
- Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
- Add thyme, 6 cups turkey stock, tomatoes, salt and pepper and bring to a boil.
- Once boiling add 1 cup pasta ( don’t be tempted to add more), beans and turkey meat.
- Cook 10 minutes, or until pasta is cooked. Add kale and stir to wilt.
- Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
- Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.
Notes
Soup will keep 3-4 days in the fridge.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 257
- Sugar: 5.1 g
- Sodium: 1364.6 mg
- Fat: 5.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 28.2 g
- Fiber: 4.8 g
- Protein: 25.3 g
- Cholesterol: 51.6 mg
Wonderful depth, hearty and very satisfying.
Tasty and easy! I like brothy soups, so added more stock…otherwise no changes to the recipe.
Great to hear Sally!
I am making this today. I am curious as to the “why” of soy sauce or liquid amminos.
Just adds a little umami flavor, feel free to leave it out!
This is a delicious recipe! One question, there are two separate nutrition sections for this recipe and the information is different. Which should I follow?
I am only seeing one? Use the one in the recipe card. 🙂
So delicious and helpful after Thanksgiving! I added a little more pasta and balsamic glaze over the top. Amazing!!
Perfect Shawna! Glad you enjoyed this!
Fabulous! This is so easy, fast and healthy. Thank you!
My personal tip – I prefer to cook the pasta separately and add it to bowls just before ladling the soup. It seems to keep the pasta from getting too mushy if there’s leftovers.
Great tip Maria!
This is a wonderful soup. I’m making it again and wonder if spinach would work instead of kale? Thank you.
Yes, just toss it in at the end.
Made this for quests the day after Thanksgiving and it was a Huge success! Served with small Turkey sandwiches on homemade sourdough rolls. Delicious!
Thanks so much for all the great recipes you share.
Glad this worked for you Ginger!
By turkey meat do you mean cooked turkey? Also, what could replace the celery in the soup? Family doesn’t care for it. Thank you!
Yes, leftover Thanksgiving turkey. Fennel would be tasty.
Thanks for a great soup! I love the lovely garnishing tips you provide. I would not have thought to add lemon zest and it was delicious! Thanks so much! Happy holidays!
This recipe is fabulous and delicious! It’s the best way to use leftover turkey. It’s definitely a keeper!
Mirtha J from Miami Lakes, FL
This was a delicious change to my turkey rice soup.
I’m so glad I found you. I’ve used many of your recipes and love the interesting new ways to cook vegetarian as well as ways to adapt to the non-vegetarians!
Best to you, your family and all your subscribers for a healthy 2021!
thanks Paula! All the best to you too.
Perfect Saturday afternoon lunch and great way to utilize leftover turkey. I served this with a toasted baguette with warm garlic confit! Tasty!!
This was amazing, boiled the carcass from 26 pound roasted turkey that had been dry brined 3 days prior to roasting. Thank you again sylvia and happy holidays! 🌲
So happy you liked it!
I have made this soup several times this fall with rotisserie chicken meat and boxed chicken stock. I add a parmesan rind to the soup and serve it with rosemary bread. Delicious!
Do you have nutritional exchange for this recipe?
Sorry for the delay Linda, just added it, below the recipe
I made this yesterday and it was a big hit! It was the perfect ending to a day filled with settting up my mom’s Christmas tree and putting up her exterior lights. My mom even sent me home with her (frozen) turkey carcass from Thanksgiving so that I could make some more.
Awesome Lisa- glad it turned out well and you enjoyed!
First of all, your photography is beautiful! I love how vibrant the colors are. I also love this recipe for soup. What a great way to use leftover turkey!
Thank you Mary!
Doing well, despite the forever rain! Thank you. 🙂
Looks lovely, yummy, and nutritious. Definitely a keeper for the recipe box 😉 . Hope you had a nice Thanksgiving. Thanks for the recipe!
Thanks so much Heather! Hope all is well with you?
Is the turkey meat cooked before adding it in?
Yes, use leftover Thanksgiving Turkey 😉