If you’ve ever wondered what to do with that extra bird sitting in your fridge after a big holiday feast, I have just the thing: this Leftover Turkey Soup with Tomato, Spinach, and Orzo Recipe. It’s the ultimate comfort bowl that transforms simple leftovers into something truly magical. The tomato’s tangy brightness, fresh spinach’s vibrant touch, and orzo’s tender bite come together beautifully with the rich, savory turkey, making every spoonful cozy and nourishing. Trust me, this soup will become your go-to for reimagining leftover turkey in a way that feels both fresh and satisfying.
Ingredients You’ll Need
This soup is surprisingly simple to make, but every ingredient plays its part perfectly—from the aromatic veggies to the flavorful herbs and tender turkey. Each element adds a layer of color, texture, or warmth that will elevate this dish beyond what you might expect from a leftover recipe.
- Olive oil: Adds a smooth, fruity base for sautéing your vegetables.
- Butter: Brings richness and helps develop a deeper flavor as you cook the aromatics.
- Yellow onion: Provides sweetness and a subtle bite that’s essential for the soup’s foundation.
- Carrots: Offer a gentle earthiness and a pop of natural sweetness.
- Celery: Adds a fresh crunch and balances the sweetness of the other vegetables.
- Garlic: Infuses the soup with warmth and a savory punch.
- Fresh parsley: Brings brightness and a herbaceous note that freshens every bite.
- Salt and freshly ground black pepper: Essential seasonings that enhance all other flavors.
- Cooked and shredded turkey meat: The star of the show, tender and packed with leftover goodness.
- Tomato paste: Deepens the tomato flavor and adds a luscious richness.
- Fire-roasted diced tomatoes: Introduce smoky, savory notes and vibrant acidity.
- Dried thyme, oregano, and rosemary: Classic herbs that give the soup an earthy, comforting profile.
- Low sodium chicken or vegetable broth: The flavorful liquid base that binds everything together.
- Orzo pasta: Tiny, soft pasta pearls that add a lovely bite and body to the soup.
- Bay leaf: Imparts subtle, layered herbal complexity as the soup simmers.
- Baby spinach: Adds a fresh, tender green finish that brightens the whole dish.
How to Make Leftover Turkey Soup with Tomato, Spinach, and Orzo Recipe
Step 1: Sauté the Veggies to Start
Begin by heating up the olive oil and melting the butter in a large pot or Dutch oven over medium-high heat. Once melted and shimmering, add the diced onion and sauté it for about 2 minutes until it begins to soften and become fragrant. Then, toss in the carrots, celery, garlic, and parsley, seasoning with salt and pepper. Keep sautéing for another 3 minutes so those veggies develop sweetness and the flavors start mingling beautifully.
Step 2: Add the Turkey and Tomatoes
Next, stir in your cooked, shredded turkey and let it warm through for about 2 minutes. This step wakes up the turkey flavors, infusing them into the base. Now, blend in the tomato paste and canned fire-roasted diced tomatoes, followed by the dried thyme, oregano, and rosemary. Cook everything together for 2 more minutes to let those herbs and tomato flavors marry perfectly with the turkey and veggies.
Step 3: Bring in the Broth and Orzo
Pour in the chicken or vegetable broth along with the orzo pasta and the bay leaf. Stir everything to combine well and crank up the heat to bring the mixture to a boil. As soon as it bubbles, reduce the heat to medium-low. Let it simmer gently for about 10 minutes, stirring occasionally, until the orzo is tender and has soaked up lovely flavors. This step ensures the soup has a wonderful texture and richness.
Step 4: Add Fresh Spinach and Finish
Right before serving, stir in the baby spinach and cook for about 1 minute more, just until the greens are wilted but still vibrant. This adds a fresh pop of color and a boost of nutrients that balances the heartiness of the turkey and pasta. Finally, remove the bay leaf, give the soup a taste, and adjust seasonings with salt and pepper if needed. Now it’s ready to warm your soul!
How to Serve Leftover Turkey Soup with Tomato, Spinach, and Orzo Recipe
Garnishes
To make your soup look and taste even more inviting, sprinkle a little freshly chopped parsley or some grated Parmesan cheese on top. A drizzle of good olive oil or a few red pepper flakes can add subtle layers of flavor that delight your palate with every spoonful.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic knots that soak up every last drop of the broth. A simple mixed green salad with a light vinaigrette also balances the meal with refreshing crunch and zest.
Creative Ways to Present
If you’re serving this at a gathering, ladle the soup into individual bread bowls for a rustic, charming presentation. You can also serve it with a wedge of lemon for an extra zing or top it with toasted nuts or seeds for unexpected texture and nuttiness.
Make Ahead and Storage
Storing Leftovers
Your leftover turkey soup keeps really well in the fridge for up to 3 days. Just transfer it into an airtight container to preserve the freshness of the spinach and maintain the soup’s bright flavors.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Cool it completely, then freeze in portioned containers for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your frozen or refrigerated soup slowly over medium heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can refresh the texture if it thickens too much. It’s best enjoyed hot and fresh, just like the day you made it.
FAQs
Can I use turkey from a roast or turkey breast for this soup?
Absolutely! Any cooked turkey works perfectly in this recipe, whether it’s from a whole roast, sliced breast meat, or even smoked turkey. Just shred or dice it to your preferred size.
Can I substitute orzo with other types of pasta?
Yes, you can swap orzo for small pasta shapes like ditalini, acini di pepe, or small shells. Just adjust the cooking time to make sure the pasta is tender and fits well in the soup.
Is it possible to make this soup vegetarian?
Definitely. Just replace the turkey with hearty vegetables or beans and use vegetable broth. The combination of tomato, spinach, and herbs will keep the soup full of flavor.
How spicy is this soup? Can I add heat?
This soup is mild and very comforting by default, but feel free to add crushed red pepper flakes or a dash of hot sauce if you like a little kick. It pairs wonderfully with the soup’s earthy, savory notes.
Can I prepare parts of this soup in advance?
You can chop veggies and shred turkey ahead of time to speed up the cooking process. The soup itself comes together quickly, making it great for busy weeknights or last-minute meals.
Final Thoughts
There is something truly special about turning leftover turkey into a delicious, heartwarming soup that feels both fresh and familiar. This Leftover Turkey Soup with Tomato, Spinach, and Orzo Recipe is proof that leftovers don’t have to be boring—they can shine and bring a comforting joy to your table anytime. Give it a try, and you might find yourself looking forward to leftover day just as much as the big feast itself!
Print
Leftover Turkey Soup with Tomato, Spinach, and Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty leftover turkey soup is a flavorful and comforting way to use up Thanksgiving leftovers. Packed with tender shredded turkey, fire-roasted diced tomatoes, fresh spinach, and orzo pasta, it’s a delicious and nourishing meal perfect for cozy dinners.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- ¼ cup fresh chopped parsley
- Salt and freshly ground black pepper, to taste
- 4 cups cooked and shredded turkey meat
- 2 to 3 tablespoons tomato paste
- 14 ounces can fire-roasted diced tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 8 cups low sodium chicken or vegetable broth
- 1½ cups orzo pasta
- 1 bay leaf
- 5 to 8 ounces baby spinach
Instructions
- Prep: Heat the oil and melt the butter in a Dutch oven or a large stock pot set over medium-high heat. This will create the flavorful base for your soup.
- Sauté the vegetables: Add the diced onions and sauté for 2 minutes until translucent. Then add carrots, celery, garlic, and parsley; season with salt and freshly ground black pepper. Continue sautéing for about 3 minutes to soften the vegetables and release their aroma.
- Add the turkey and tomatoes: Stir in the shredded turkey meat and cook for 2 more minutes, stirring occasionally to warm the meat through. Mix in the tomato paste followed by the canned fire-roasted diced tomatoes, then add dried thyme, oregano, and rosemary. Cook for another 2 minutes to combine the flavors.
- Stir in the broth and pasta: Pour in the low sodium chicken or vegetable broth, then add the orzo pasta and the bay leaf. Stir to combine everything and bring the soup to a boil. Once boiling, lower the heat to medium-low and simmer for 10 minutes, stirring occasionally until the orzo is tender.
- Add the spinach: Stir in the baby spinach and cook for 1 more minute or until the spinach wilts and softens into the soup.
- Finish and serve: Remove the soup from heat. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before ladling the soup into bowls. Serve warm with crusty bread for a complete meal.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or small shells.
- Leftover turkey can be substituted with cooked chicken if preferred.
- For a vegetarian version, omit turkey and use vegetable broth along with additional beans or mushrooms for protein.
- The soup can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a squeeze of lemon juice or a sprinkle of parmesan cheese for extra brightness and flavor before serving.
