13 Homemade Turkey Soup Recipes for Cold Weeknight Dinners

Homemade turkey soup works because the roasted bird already brings a rich, savory base, and the broth, noodles, and vegetables just build from there. The meat stays tender, the aromatics melt into the stock, and a good handful of something starchy makes it a meal. These 13 recipes take that same foundation in different directions, from brothy classics to creamy bowls and spicy broths.

Start with Classic Turkey Noodle Soup for the most traditional bowl, reach for Spicy Turkey Tortilla Soup when you want heat, pick Lemon Orzo Turkey Soup for something brighter, and use Slow Cooker White Bean Turkey Soup for a hands-off dinner.

Which Turkey Soup Should You Make?

Classic Turkey Noodle Soup

This is the bowl to make when you want the turkey front and center. I keep the broth clear and the noodles soft, with just enough herbs to wake it up.

Ingredients (makes 6 servings)

• Unsalted butter: 2 tbsp
• Yellow onion, diced: 1 medium (about 200 g / 1 cup)
• Carrots, sliced into coins: 2 large (150 g / 1 cup)
• Celery ribs, diced: 2 (120 g / 3/4 cup)
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken or turkey stock: 1.5 L (6 cups)
• Egg noodles: 170 g (6 oz / about 3 cups dry)
• Dried thyme: 1 tsp
• Fresh parsley, chopped: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 2 tbsp butter in a large pot over medium. Add the onion, carrots, and celery, then cook for 6 minutes, stirring now and then, until the onion goes translucent and the edges soften. You will smell the vegetables sweeten before you add the liquid.

Step 2: Stir in the 450 g turkey, 1.5 L stock, and 1 tsp thyme. Bring the pot to a boil, then lower the heat and let it bubble gently for 10 minutes so the turkey warms and the broth picks up flavor. If your stock is unseasoned, now is when you add a pinch of salt.

Step 3: Add the 170 g egg noodles and cook for 7 minutes, until they are tender but still a little chewy. You want to stir a couple times because noodles like to settle and stick to the bottom. Taste the broth and adjust the salt and pepper.

Step 4: Remove the pot from the heat. The soup will look a little thin, but it thickens slightly as it sits. Let it rest for 2 minutes while you fish out any herb stems.

Step 5: Ladle into wide bowls, scatter with the 2 tbsp parsley, and serve hot. You can set out crackers or lemon wedges if you want a little extra brightness.

Creamy Turkey and Wild Rice Soup

This one leans on the rice’s chew and a quick roux for a velvety broth. You get the same turkey flavor, but the texture is more like a full meal in a bowl.

Ingredients (makes 4 servings)

• Unsalted butter: 3 tbsp
• Leeks, white and light green parts, sliced: 2 medium (about 200 g / 2 cups)
• Carrots, finely diced: 2 large (150 g / 1 cup)
• Celery ribs, finely diced: 2 (120 g / 3/4 cup)
• All-purpose flour: 3 tbsp
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium turkey or chicken stock: 1.2 L (5 cups)
• Wild rice blend: 180 g (1 cup dry)
• Heavy cream: 120 ml (1/2 cup)
• Fresh dill, chopped: 2 tbsp, plus salt and black pepper to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large pot over medium. Add the leeks, carrots, and celery, then cook for 5 minutes until the leeks go soft and barely golden. You will see the pan start to coat with flavor, so scrape the bottom now and then.

Step 2: Add the 3 tbsp flour and stir for a full minute to cook the raw taste out. Pour in the 1.2 L stock slowly while you whisk, scraping the bottom to lift any browned bits. Bring the pot to a boil.

Step 3: Add the 450 g turkey and 180 g wild rice blend, then lower the heat. Cover and simmer for 35 minutes, stirring once at the halfway mark. You will know it is done when the rice is tender but still has a little bite and the broth coats the back of a spoon.

Step 4: Stir in the 120 ml cream and heat for 3 minutes. You do not want the soup to boil hard or the cream can separate. Taste and add more salt and pepper if your pot needs it.

Step 5: Ladle into deep bowls, scatter with the 2 tbsp dill, and serve with buttered toast. You should warn everyone that the bowls are hot.

Spicy Turkey Tortilla Soup

This is the one for a crispy, crunchy bowl with real heat. Charred tomatoes and chipotle do the heavy lifting, and you finish it with a pile of toasted tortilla strips.

Ingredients (makes 4 servings)

• Vegetable oil, for cooking and frying: 2 tbsp plus 120 ml (1/2 cup)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Chipotle in adobo, minced: 1 tbsp
• Ground cumin: 1 tsp
• Fire-roasted diced tomatoes: 400 g (14 oz) can
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1 L (4 cups)
• Corn tortillas, cut into strips: 4 small (about 120 g)
• To serve: 1 avocado, sliced; a handful of cilantro, torn; 1 lime, cut into wedges

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium. Add the onion and garlic, then cook for 4 minutes until the onion softens. Stir in the 1 tbsp chipotle and 1 tsp cumin, and you will smell the smoke and heat right away.

Step 2: Add the 400 g tomatoes, 450 g turkey, and 1 L stock. Bring the pot to a boil, lower the heat, and simmer for 15 minutes. You can break up any large tomato pieces with your spoon as the soup bubbles.

Step 3: Meanwhile, heat the 120 ml oil in a small skillet over medium high. Fry the tortilla strips in two batches for 2 minutes per batch, until they are crisp and golden. You will hear them stop sizzling as they finish, then drain them on paper towels.

Step 4: If you want a thicker broth, smash a handful of the tomatoes against the side of the pot with the back of your spoon. Simmer for 5 more minutes and let the soup reduce a little.

Step 5: Taste and adjust the salt, then remove the pot from the heat. You want the spice to sit at the back of your throat without taking over the whole bowl.

Step 6: Ladle into bowls and top with the tortilla strips, avocado slices, cilantro, and a squeeze of lime. Serve hot while you pass extra strips around the table.

Lemon Orzo Turkey Soup

Bright lemon and tiny pasta make this one feel lighter, even on a cold night. I go heavier on the lemon than most recipes do because the broth needs that lift.

Ingredients (makes 5 servings)

• Olive oil: 2 tbsp
• Yellow onion, finely diced: 1 medium
• Carrots, finely diced: 2 medium
• Celery ribs, finely diced: 2
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Orzo pasta: 130 g (3/4 cup dry)
• Large eggs: 3
• Lemons: 2, one juiced and one cut into wedges
• Fresh dill, chopped: 3 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium. Add the onion, carrots, and celery with a pinch of salt, then cook for 6 minutes until the vegetables are soft but not brown. Your kitchen will smell sweet and fresh.

Step 2: Pour in the 1.5 L stock and add the 450 g turkey. Bring the pot to a boil, stir in the 130 g orzo, and simmer for 8 minutes, stirring once. You want the orzo to cook through but stay separate.

Step 3: Whisk the 3 eggs with the juice of 1 lemon in a heatproof bowl. While you whisk, slowly stream in two ladles of hot broth so the eggs warm without scrambling. Pour the egg mixture back into the pot, stirring gently for 2 minutes, and the soup will turn silky and pale.

Step 4: Remove the pot from the heat and stir in the 3 tbsp dill. Ladle into bowls and serve with the extra lemon wedges. You can add a crack of black pepper at the table.

Turkey Barley Vegetable Soup

This one is built for big batches and even bigger appetites. Pearled barley soaks up the broth but keeps its chew, so every spoonful feels substantial.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large (250 g / 1.5 cups)
• Carrots, sliced: 3 medium (200 g / 1.5 cups)
• Celery ribs, sliced: 3
• Garlic cloves, minced: 4
• Cooked turkey meat, shredded: 680 g (1.5 lb)
• Pearled barley: 200 g (1 cup)
• Low sodium turkey stock: 2 L (8 cups)
• Tomato paste: 2 tbsp
• Fresh parsley, chopped: 3 tbsp, plus salt and black pepper to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a big pot over medium. Add the onion, carrots, celery, and garlic, then cook for 7 minutes until the onion goes transparent and the bottom of the pan develops a little golden glaze. You should scrape that glaze into the soup later.

Step 2: Stir in the 2 tbsp tomato paste and cook for 1 minute. Add the 680 g turkey, 200 g barley, 2 L stock, 1 tsp salt, and some pepper. Bring the pot to a boil while you stir so nothing sticks.

Step 3: Lower the heat and simmer, covered, for 45 minutes. Check after 30 and give the soup a stir; the barley will plump and the broth will thicken. You want the grains tender but with a little resistance when you bite.

Step 4: Taste and adjust the salt. If the soup is too thick for your liking, add a splash of hot water. Remove the lid for the last 5 minutes if you prefer a thinner broth.

Step 5: Ladle into large bowls and scatter with the 3 tbsp parsley. Serve with crusty bread while you warn anyone that the barley holds its heat for a long time.

Slow Cooker White Bean Turkey Soup

Set this one going before you leave the house and come home to dinner. Creamy cannellini beans break down just enough to thicken the broth, so there is no cream and no roux to fuss with.

Ingredients (makes 6 servings)

• Dried cannellini beans, picked over: 450 g (1 lb), soaked overnight
• Olive oil: 1 tbsp
• Yellow onion, diced: 1 large
• Carrots, diced: 3 medium
• Garlic cloves, smashed: 4
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Fresh thyme: 2 sprigs
• Kale, chopped: 150 g (4 cups loosely packed)
• Salt and black pepper: to taste

Instructions

Step 1: Rinse the soaked beans and put them in the slow cooker. Add the 1 tbsp olive oil, onion, carrots, garlic, 450 g turkey, 1.5 L stock, 2 sprigs thyme, 1/2 tsp salt, and some pepper. Stir once, then cover. You want everything just barely submerged in liquid.

Step 2: Set the slow cooker to low and leave it for 7 hours. After 6 hours, open the lid and give the soup a stir; you will see the beans are tender and creamy but still hold their shape. If they are too firm, cover and give them 30 more minutes.

Step 3: Fish out the thyme stems. Use your spoon to press some of the beans against the side of the pot to thicken the soup. Stir in the 150 g kale, cover, and let it wilt for 5 minutes.

Step 4: Ladle into bowls and serve with toasted bread and a little drizzle of olive oil. You can let the soup cool slightly before digging in.

Turkey Ramen with Soft Egg

This is a soup that eats like a full meal, with chewy noodles, a glossy broth, and a jammy egg on top. The turkey soaks up the soy and ginger, so every bite has something to find.

Ingredients (makes 2 bowls)

• Sesame oil: 1 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Low sodium chicken stock: 1 L (4 cups)
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Cooked turkey meat, shredded: 300 g (10 oz)
• Fresh ramen noodles: 300 g (10 oz)
• Baby bok choy, halved lengthwise: 2 heads
• Large eggs: 2
• Scallions, sliced, plus toasted sesame seeds: 3 scallions, 1 tbsp seeds

Instructions

Step 1: Fill a small pot with water and bring it to a boil. Lower the 2 eggs into the water with a spoon, cook them for exactly 6 minutes, then move them to a bowl of ice water. You can peel them while you finish the rest.

Step 2: Warm the 1 tbsp sesame oil in a medium pot over medium. Add the garlic and ginger, then stir for 30 seconds until you can smell them. You need to watch this closely because garlic goes from raw to burnt fast.

Step 3: Pour in the 1 L stock, 3 tbsp soy sauce, and 1 tbsp rice vinegar. Bring the pot to a simmer, then add the 300 g turkey and cook for 5 minutes. You want the meat to absorb the seasoning.

Step 4: Add the 300 g ramen noodles and cook for 2 minutes, then tuck in the bok choy. Simmer for 2 more minutes, until the greens wilt and the noodles loosen. You may need to use chopsticks to separate them if they clump.

Step 5: Halve the peeled eggs and place one half in each of 2 deep bowls. Ladle the soup and noodles over the eggs while you try not to break the yolk.

Step 6: Top with the sliced scallions and 1 tbsp sesame seeds. Serve with extra vinegar or soy sauce on the table so you can adjust your bowl.

Turkey Pot Pie Soup

This one tastes like the inside of a pot pie, but it comes together without a crust. Small cubes of potato thicken the broth, and a splash of cream makes it taste rich.

Ingredients (makes 5 servings)

• Unsalted butter: 3 tbsp
• Yellow onion, diced: 1 medium
• Carrots, diced: 2 large
• All-purpose flour: 3 tbsp
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium turkey stock: 1.2 L (5 cups)
• Red potatoes, cut into small cubes: 300 g (2 cups)
• Frozen peas: 150 g (1 cup)
• Heavy cream: 120 ml (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large pot over medium. Add the onion and carrots, then cook for 5 minutes until they begin to soften. You want them to pick up a little golden color without getting dark brown.

Step 2: Stir in the 3 tbsp flour and cook for 1 minute. Slowly whisk in the 1.2 L stock, then add the 450 g turkey, 300 g potatoes, and 1 tsp salt. Bring the pot to a boil while you stir to keep the bottom clean.

Step 3: Lower the heat and simmer for 18 minutes, until the potatoes are tender when you poke one with a knife. Stir once halfway so they cook evenly and release some starch into the broth.

Step 4: Add the 150 g frozen peas and 120 ml cream. Heat for 3 more minutes, but do not let the soup boil. You are just warming the peas through and smoothing the broth.

Step 5: Ladle into bowls and serve hot with broken crackers or a soft biscuit. You can tell everyone it is like pot pie without the crust.

Italian Turkey Meatball Soup

Tiny turkey meatballs float in a tomato broth with little pasta and spinach. It is a lighter take on the classic, but it still feels like a Sunday supper.

Ingredients (makes 4 servings)

• Ground turkey: 500 g (1.1 lb)
• Plain breadcrumbs: 40 g (1/2 cup)
• Grated Parmesan, plus more for serving: 50 g (1/2 cup)
• Large egg: 1
• Yellow onion, diced, plus garlic cloves, minced: 1 medium onion, 4 garlic cloves
• Olive oil: 2 tbsp
• Low sodium chicken stock: 1.5 L (6 cups)
• Crushed tomatoes: 400 g (14 oz) can
• Small pasta, such as ditalini: 150 g (3/4 cup dry)
• Baby spinach: 100 g (3 cups)

Instructions

Step 1: In a bowl, combine the 500 g ground turkey, 40 g breadcrumbs, 50 g Parmesan, 1 egg, and about 2 tbsp of the onion and garlic mixture. Use your hands to mix just until everything holds together, then roll the meat into about 20 small balls.

Step 2: Heat the 2 tbsp olive oil in a large pot over medium. Brown the meatballs in two batches for 3 minutes per batch, turning once. You do not need to cook them through, only to set a crust.

Step 3: Move the meatballs to a plate. Add the remaining onion and garlic mixture to the pot and cook for 4 minutes until soft. The browned bits on the bottom are your flavor base, so do not wipe them out.

Step 4: Pour in the 1.5 L stock and 400 g crushed tomatoes. Bring the pot to a boil, then lower the heat. Return the meatballs, add the 150 g pasta, and simmer for 10 minutes. You want the pasta just shy of done.

Step 5: Stir in the 100 g spinach and cook for 2 minutes until wilted. Taste the broth and add salt if you need it.

Step 6: Ladle into wide bowls and top with extra Parmesan. Serve hot while you pass the pepper grinder around.

Thai Coconut Curry Turkey Soup

Red curry paste and coconut milk turn leftover turkey into a fragrant, glossy bowl. Lime and basil perk it up, so the richness never sits heavy.

Ingredients (makes 4 servings)

• Vegetable oil: 1 tbsp
• Shallots, sliced: 3 (about 80 g)
• Red curry paste: 2 tbsp
• Low sodium chicken stock: 1 L (4 cups)
• Full fat coconut milk: 400 ml (1 can)
• Cooked turkey meat, shredded: 450 g (1 lb)
• Fish sauce: 2 tsp
• Brown sugar: 1 tbsp
• Red bell pepper, thinly sliced: 1 large
• Lime and basil, for finishing: 1 lime, juiced; a small handful of Thai basil or regular basil, torn

Instructions

Step 1: Warm the 1 tbsp vegetable oil in a pot over medium. Add the 3 sliced shallots and cook for 3 minutes until they soften. Stir in the 2 tbsp red curry paste, and you will smell it deepen and turn slightly darker.

Step 2: Pour in the 1 L stock and 400 ml coconut milk. Whisk until the mixture is smooth, then add the 450 g turkey, 2 tsp fish sauce, and 1 tbsp brown sugar. Bring the pot to a gentle boil and simmer for 8 minutes. You want the broth to turn orange and creamy.

Step 3: Add the sliced red pepper and simmer for 3 minutes. It should still have a little snap when you bite it. Taste the broth and add more fish sauce or sugar if you like.

Step 4: Remove the pot from the heat and stir in the lime juice and most of the basil. Ladle into bowls and top with the remaining basil. Serve hot while you pass extra lime wedges.

Smoky Sweet Potato Turkey Soup

Smoked paprika gives this bowl a deep, almost roasted flavor without any long roasting step. The sweet potato breaks down just enough to make the broth velvety.

Ingredients (makes 6 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Smoked paprika: 2 tsp
• Ground cumin: 1 tsp
• Sweet potatoes, peeled and cubed: 600 g (4 cups)
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Diced tomatoes with their juice: 400 g (14 oz) can
• Frozen corn kernels: 150 g (1 cup)
• Fresh cilantro, chopped: a small handful, plus salt and black pepper to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium. Add the onion and garlic, then cook for 4 minutes until soft. Stir in the 2 tsp smoked paprika and 1 tsp cumin, and you will see the oil turn brick red.

Step 2: Add the 600 g sweet potatoes, 450 g turkey, 1.5 L stock, and 400 g tomatoes. Bring the pot to a boil, then lower the heat and simmer for 25 minutes. You will know it is ready when the sweet potato is tender enough to mash with your spoon.

Step 3: Use your spoon to smash about a third of the sweet potatoes against the side of the pot. This thickens the broth without cream. Stir everything together and simmer for 5 more minutes.

Step 4: Add the 150 g corn and cook for 3 minutes. Taste and add salt and pepper; you want the smoky note to come through without overpowering the sweet potato.

Step 5: Ladle into bowls and top with the cilantro. Serve with warm tortillas or crusty bread while you squeeze a little lime over each bowl if you like.

Turkey Lentil Soup with Greens

Brown lentils hold their shape and add plenty of body, so this one is filling without any pasta. A big pile of greens wilts in at the end and keeps the bowl from feeling heavy.

Ingredients (makes 8 servings)

• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Carrots, diced: 2 large
• Garlic cloves, minced: 4
• Brown or green lentils, rinsed: 280 g (1.5 cups)
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 2 L (8 cups)
• Ground coriander and ground turmeric: 1 tsp coriander, 1/2 tsp turmeric
• Swiss chard or spinach, stems removed if thick, chopped: 200 g (6 cups)
• Lemon, juiced, plus salt and black pepper to taste: 1

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium. Add the onion, carrots, garlic, and a pinch of salt, then cook for 6 minutes until the onion turns translucent. You want the carrots to soften at the edges.

Step 2: Stir in the 280 g lentils, 1 tsp coriander, and 1/2 tsp turmeric. Cook for 1 minute, then add the 450 g turkey and 2 L stock. Bring the pot to a boil while you stir.

Step 3: Lower the heat and simmer, covered, for 30 minutes. Check after 20; the lentils should be tender but not mushy. If the soup is too thick, add hot water until you like the texture.

Step 4: Stir in the 200 g greens and cook for 4 minutes, until they are wilted and bright. Taste and add salt and pepper; the lentils absorb a lot of seasoning, so you may need more than you expect.

Step 5: Ladle into bowls and squeeze lemon over each one. Serve hot with a drizzle of olive oil while you warn that the bowls will be very hot.

Tomato Basil Turkey Soup

This one keeps things bright and a little sweet, with whole tomatoes in a brothy base. Fresh basil goes in at the very end so its flavor stays sharp.

Ingredients (makes 5 servings)

• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrots, diced: 2 medium
• Garlic cloves, minced: 3
• Canned whole tomatoes, crushed by hand: 800 g (28 oz) can
• Cooked turkey meat, shredded: 450 g (1 lb)
• Low sodium chicken stock: 1 L (4 cups)
• Small pasta, such as stelline or ditalini: 120 g (3/4 cup dry)
• Fresh basil leaves, torn: a large handful (about 1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 2 tbsp olive oil in a pot over medium. Add the onion, carrots, garlic, and a pinch of salt, then cook for 6 minutes until soft. You will smell the garlic sweeten as the onion turns golden.

Step 2: Pour in the 1 L stock and 800 g crushed tomatoes. Add the 450 g turkey and bring the pot to a gentle boil. Lower the heat and simmer for 15 minutes. Use your spoon to break up any large tomato pieces if you see them.

Step 3: Stir in the 120 g pasta and cook for 8 minutes, until just tender. You want the broth to taste like tomato, not raw. If it tastes flat, add a small pinch of sugar or a little more salt.

Step 4: Remove the pot from the heat and stir in most of the basil. Ladle into bowls and top with the remaining basil. Serve hot while you pass extra black pepper at the table.

The one skill that improves every turkey soup is tasting the broth before you add the meat. A stock that tastes bright and seasoned on its own will always make a better bowl, because the turkey and vegetables pull from that base. Add salt in small amounts and keep tasting as the soup simmers.

Pick the version that matches your night, set a pot on the stove, and let the steam fill the kitchen. You will know fairly quickly which one becomes your cold weather standard.