Leftover Turkey Soup Recipe (Gluten-Free!)

leftover turkey soup lifted on a spoon over a bowl.

Leftover Turkey Soup Recipe (Gluten-Free!)

Course: Soup

Cuisine: American

Keyword: leftover turkey soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 191kcal

Author: Megan Gilmore

If you're tired of leftover turkey sandwiches and casseroles, try this leftover turkey soup. It's made with convenient pantry staples, so you won't have to chop any fresh herbs, and it tastes so delicious that even my 9-year-old daughter will gobble it up (extra veggies and all!).

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Ingredients

1 tablespoon olive oil
1 onion , chopped
4 carrots , chopped
5 celery stalks , chopped
2 cloves garlic , minced
¾ teaspoon ground sage
¾ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 pound cauliflower , cut into florets
5 to 6 cups water
2 cups leftover turkey , shredded or cut into small pieces
fine sea salt and black pepper
½ cup full-fat coconut milk (optional for creaminess)

Instructions

Heat the olive oil in a large pot over high heat, then saute the onion, carrots, and celery until they soften, about 5 minutes. Add the garlic, sage, thyme, and red pepper flakes, and stir for 1 more minute, until fragrant.
Next, add the cauliflower, 5 cups of water, shredded turkey, 1 ½ teaspoons of salt, and ½ teaspoon of ground black pepper. (If the turkey and veggies don't look covered, add another cup of water.) Then bring the liquid to a boil. Once it's boiling, cover the pot and lower the heat to a gentle simmer. Cook until the cauliflower is fork-tender, about 15 to 20 minutes.
Remove the lid and stir in the optional coconut milk. Taste the soup and adjust any seasoning as needed. (I usually add another ½ to 1 teaspoon of salt if I've used 6 cups of water plus the coconut milk.) As soon as you're happy with the flavor, it's ready to serve.

Notes

Nutrition information is for approximately 2 cups of soup, assuming you get 12 cups total. This information is automatically calculated, so it's an estimate, not a guarantee.

Turkey Safety Tip: According to the FDA, leftover turkey can be stored in the fridge for up to 4 days. This means if Thanksgiving is on Thursday, you should use it or freeze it by Monday. I would assume the same rules for this soup. If you're using leftover turkey from Thursday, make the soup on Saturday and finish it or freeze it by Monday. (Turkey can be frozen for 3 to 6 months; soup can, too!)

Update Note: This recipe was updated in 2025 to add more liquid for the broth. It originally called for 4 cups of water, but over the years, I've found myself wanting more broth, so I usually add 6 cups total.

Nutrition