Mary Berry Turkey Soup Recipe

This easy turkey soup is a cozy way to use up leftover turkey after the holidays. it’s full of veggies, tender turkey, and flavor. you can add pasta, rice, or potatoes—whatever you have. perfect for quick lunches or light dinners.

Ingredients Needed:

• 2 tablespoons butter
• 1 small yellow onion
• 2 ribs celery
• 1 cup carrots
• 3 cloves garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 8 cups chicken broth
• 1 bay leaf
• 3 cups leftover turkey
• 1 cup bowtie pasta

Seasonings:

• 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
• ¼ teaspoon EACH: ground sage, pepper

How To Make Turkey Soup Recipe?

1. Sauté the vegetables: Melt butter in a big soup pot over medium heat, then add onion, celery, and carrots. Cook for about 5 minutes until soft.
2. Add flavor: Stir in garlic, Worcestershire sauce, hot sauce, bay leaf, and all the seasonings. Cook for another minute.
3. Pour in broth and simmer: Add the chicken or turkey broth and bring it to a boil. Lower the heat, stir in the turkey, and let it simmer for 15 minutes.
4. Cook pasta separately: In another pot, boil the pasta until al dente. Drain and set aside.
5. Serve: Add pasta to serving bowls, then pour hot soup on top. Don’t mix the pasta into the pot—it gets mushy in storage.

Recipe Tips:

• Use real broth for the best flavor: homemade chicken or turkey broth gives this soup a rich, comforting taste that store-bought can’t match. If you have leftover turkey bones, boil them to make your own broth.
• Don’t skip the hot sauce or Worcestershire: even if you don’t like spicy food, these two add depth and boost the flavor without making the soup spicy.
• Cook the pasta separately: always boil the pasta in another pot. If you add it to the soup, it will soak up all the broth and turn mushy when stored.
• Add turkey at the end: since the turkey is already cooked, just let it warm through during the simmer. This keeps it juicy and stops it from drying out.
• Taste and adjust before serving: depending on your broth or leftovers, you might need a pinch more salt or a splash of cream to balance everything. Always taste before serving.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover turkey soup cool to room temperature. then transfer it to an airtight container and store it in the fridge for up to 3 days. Keep the cooked pasta in a separate container so it doesn’t soak up the broth.
• Freeze: Let the soup cool completely before freezing. Pour it into freezer-safe containers, leaving some space on top. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm it over medium heat, stirring occasionally until hot. Add cooked pasta at the end to keep it from getting too soft.

Nutrition Facts:

• Calories: 242 kcal
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 1410mg
• Potassium: 352mg
• Total Carbohydrate: 13g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 24g

Try More Mary Berry Recipes:

• Mary Berry Crème Brûlée Recipe
• Mary Berry Orange-Glazed Ham Recipe

Mary Berry Turkey Soup Recipe

Course: SoupCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

242

kcal

This easy turkey soup is a cozy way to use up leftover turkey after the holidays. it’s full of veggies, tender turkey, and flavor. you can add pasta, rice, or potatoes—whatever you have. perfect for quick lunches or light dinners.

Ingredients

• 2 tablespoons butter

• 1 small yellow onion

• 2 ribs celery

• 1 cup carrots

• 3 cloves garlic

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce

• 8 cups chicken broth

• 1 bay leaf

• 3 cups leftover turkey

• 1 cup bowtie pasta

• Seasonings:

• 1 teaspoon EACH: dried basil, oregano, parsley, mustard powder

• ¼ teaspoon EACH: ground sage, pepper

Directions

• Sauté the vegetables: Melt butter in a big soup pot over medium heat, then add onion, celery, and carrots. Cook for about 5 minutes until soft.
• Add flavor: Stir in garlic, Worcestershire sauce, hot sauce, bay leaf, and all the seasonings. Cook for another minute.
• Pour in broth and simmer: Add the chicken or turkey broth and bring it to a boil. Lower the heat, stir in the turkey, and let it simmer for 15 minutes.
• Cook pasta separately: In another pot, boil the pasta until al dente. Drain and set aside.
• Serve: Add pasta to serving bowls, then pour hot soup on top. Don’t mix the pasta into the pot—it gets mushy in storage.

Notes

• Use real broth for the best flavor: homemade chicken or turkey broth gives this soup a rich, comforting taste that store-bought can’t match. If you have leftover turkey bones, boil them to make your own broth.
• Don’t skip the hot sauce or Worcestershire: even if you don’t like spicy food, these two add depth and boost the flavor without making the soup spicy.
• Cook the pasta separately: always boil the pasta in another pot. If you add it to the soup, it will soak up all the broth and turn mushy when stored.
• Add turkey at the end: since the turkey is already cooked, just let it warm through during the simmer. This keeps it juicy and stops it from drying out.
• Taste and adjust before serving: depending on your broth or leftovers, you might need a pinch more salt or a splash of cream to balance everything. Always taste before serving.