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Leftover turkey soup with veggies, kale, and beans in a large stock pot. The pot is sitting on a kitchen towel with half a lemon and a ramekin of fresh herbs next to it.
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5 from 2 votes

Leftover Turkey Soup

Use up cooked turkey with this leftover turkey soup. Packed with veggies and butternut squash for a comforting and healthy turkey soup recipe ready in 45 minutes. Gluten-free and high protein.
Course Main Course
Cuisine American
Keyword Leftover Turkey Soup, soup from leftover turkey, Turkey Butternut Squash Soup, turkey leftover soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10 cups
Calories 171kcal
Author Kelly

Ingredients

  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 cup diced onion (120 grams)
  • 1 cup diced carrots (125 grams)
  • 1 cup diced celery (120 grams)
  • 4 cups diced butternut squash (525 grams)
  • 5 cups chicken broth (I used low sodium)
  • 4 cups leftover turkey, shredded/cubed (1 pound - use a mix of light and dark meat for the best flavor)
  • 2 packed cups chopped kale (60 grams)
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • 2 tablespoons lemon juice (about 1 lemon)
  • salt and pepper, to taste
  • for serving: fresh parsley, parmesan cheese, red pepper flakes...

Instructions

  • Saute your veggies. Heat a large dutch oven up or stock pot over medium-low heat. Add oil and let it get hot. Add garlic and ginger and sauté until fragrant, about 1-2 minutes. Make sure to stir constantly so it doesn’t burn. Add onions, carrots, celery, and a little bit of salt and pepper, and sauté for 3-5 minutes until softened. Add a splash of broth if needed to make sure they don’t stick and scrap up any stuck garlic.
  • Saute your butternut squash. Add your butternut squash and saute for 5-10 minutes until slightly softened on the outside. Add in broth, stir to combine, cover with a lid, and let simmer for 15-20 minutes until softened.
  • Stir in the remaining ingredients. Add your cooked turkey, beans, and kale, and let simmer for another 5 minutes until warmed. Stir in lemon juice.
  • Enjoy! Top with some fresh herbs and enjoy!

Video

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 16.3g | Protein: 17g | Fat: 4.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.1g | Cholesterol: 47mg | Sodium: 184mg | Potassium: 503mg | Fiber: 3.8g | Sugar: 3.4g | Vitamin A: 403IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 1.7mg