If you’re looking for a heartwarming, cozy meal that’s both nutritious and bursting with flavor, you’re going to love this Turkey Vegetable Soup with Pasta Recipe. It’s one of those recipes I always turn to when I want something comforting yet light, and trust me, it’s fan-freaking-tastic. You’ll find that this soup is not only a fantastic way to use up leftover turkey, but it also brings together veggies, tender pasta, and savory broth in such a satisfying way—it’s like a warm hug in a bowl!

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Why You’ll Love This Recipe

Uses Leftover Turkey Perfectly: Instead of letting turkey go to waste, this soup breathes new life into it with fresh veggies and pasta.
Comforting Yet Light: You get a warm, filling meal without feeling weighed down—perfect for any day.
Simple Ingredients, Big Flavor: With pantry staples and a few fresh veggies, you make a delicious soup that tastes like you’ve spent hours on it.

Two white ceramic cups filled with vegetable and pasta soup sit on a white marbled surface. Each cup contains a mix of small spiral pasta, diced light beige meat, green beans, bright orange carrot cubes, green peas, celery pieces, and small red pepper bits, all in a light brown broth speckled with herbs. The soup layers show the textured pasta and vegetables floating near the top, with broth filling the rest of the cups. One cup is closer to the camera, showing clear detail of the ingredients, while the other cup is slightly blurred in the background. A white and black kitchen towel lies to the right side. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Vegetable Soup with Pasta, hearty turkey vegetable soup, light comforting soup with pasta, leftover turkey soup recipe, healthy turkey vegetable soup

Ingredients You’ll Need

What I love about the ingredients in this Turkey Vegetable Soup with Pasta Recipe is how straightforward they are—nothing fancy or complicated, but together they create an incredible depth of flavor. Plus, you can easily swap veggies or pasta shapes depending on what you have on hand.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a few rich yellow butter cubes arranged neatly, a large diced white onion pile, four fresh green celery ribs sliced evenly, two peeled garlic cloves finely minced, a small white bowl filled with pale off-white all-purpose flour, a small white bowl containing a mix of dried Italian herbs, a simple white ceramic bowl with clear golden chicken broth, a white bowl with bright red petite diced tomatoes and their juices, a small heap of cooked chopped turkey with natural brown and white hues, a small white bowl of vibrant thawed mixed vegetables including peas, carrots, and corn, six ounces of uncooked medium pasta spirals arranged symmetrically, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Turkey Vegetable Soup with Pasta, hearty turkey vegetable soup, light comforting soup with pasta, leftover turkey soup recipe, healthy turkey vegetable soup

Olive oil: Adds a rich base and helps sauté veggies without overpowering flavors.
Butter: I always add butter with olive oil for a silky mouthfeel and extra flavor.
Onion: The foundation of soup flavors; diced finely to soften nicely.
Celery: Provides that subtle crunch and freshness—don’t skip it!
Garlic: Minced to bring a gentle kick without being overwhelming.
All-purpose flour: Used to thicken the broth slightly, giving the soup a cozy, velvety texture.
Italian seasoning: A blend that’s my secret weapon to keep this soup bright and aromatic.
Low sodium chicken broth: Keeps salt under control so you can season perfectly at the end.
Petite diced tomatoes: Adds a touch of acidity and color to balance the richness.
Cooked turkey: The star of the show! Shredded or chopped, leftovers work wonderfully.
Frozen mixed vegetables: Convenient and colorful, bringing nutrients and texture.
Medium pasta: I find small shapes like elbow macaroni or shells hold the broth nicely.
Salt and pepper: To taste—seasoning is key to pull all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this soup my own depending on the season or what’s in my fridge. You’ll enjoy swapping out veggies, tweaking the herbs, or even adjusting pasta types to suit your mood or dietary needs.

Vegetarian Version: I’ve tried this using vegetable broth and skipping turkey—adding beans or lentils instead for protein. It’s hearty and just as satisfying.
Gluten-Free Option: Use gluten-free flour and pasta varieties, and you won’t miss a beat in flavor or texture.
Seasonal Veggies: I sometimes add zucchini or green beans when summer produce is fresh—it keeps the soup vibrant and fresh.
Spicy Kick: If you like a little heat, adding red pepper flakes or a dash of hot sauce brings a fun twist.

How to Make Turkey Vegetable Soup with Pasta Recipe

Step 1: Soften Your Veggies to Start

Heat olive oil and butter together in a large pot or Dutch oven over medium heat. Toss in the diced onion, sliced celery, and minced garlic. Stir often and cook about 5 minutes, until everything is fragrantly soft and translucent—you want those flavors to mingle beautifully here.

Step 2: Build a Flavorful Base and Thicken

Sprinkle in the flour and Italian seasoning, stirring constantly for about 2 minutes. This step cooks the flour just enough to remove any raw taste and helps develop that lovely thick consistency for your soup broth later.

Step 3: Add Liquids and Turkey, Then Simmer

Pour in the chicken broth and the canned diced tomatoes with their juices, then stir in the cooked turkey. Bring everything to a gentle boil before lowering the heat to a simmer. Let it cook uncovered for 20-25 minutes. This simmers out all the flavors and gives the turkey time to soak up the broth’s richness.

Step 4: The Final Touch – Vegetables and Pasta

Here’s where the soup really comes together: add your thawed or leftover mixed vegetables and the pasta. Stir, cover partially, and cook for 10-15 minutes until the pasta is tender but not mushy. Season with salt and pepper last, tasting as you go to make sure everything is balanced perfectly.

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Pro Tips for Making Turkey Vegetable Soup with Pasta Recipe

Use Sturdy Pasta Shapes: I like medium pasta like shells or elbow macaroni because they hold up without turning mushy.
Don’t Overcook the Veggies: Add frozen or fresh vegetables just toward the end so they stay vibrant and still a bit crisp.
Simmer Without a Lid: Leaving the pot uncovered helps concentrate flavors and thicken the broth nicely.
Season Gradually: I learned the hard way that adding salt too early can make soup too salty—wait until the end and taste as you go.

How to Serve Turkey Vegetable Soup with Pasta Recipe

Two white bowls filled with vegetable soup sit on a white marbled surface. The soup has a thick broth with small spiral pasta, bright orange carrot chunks, green peas, small green bean pieces, diced celery, and red bell pepper pieces all mixed together. There are also light pieces of cooked chicken scattered on top. Each bowl has a silver spoon resting inside, and a textured cloth napkin is visible near one bowl. The overall look is colorful with a warm, fresh feeling. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Vegetable Soup with Pasta, hearty turkey vegetable soup, light comforting soup with pasta, leftover turkey soup recipe, healthy turkey vegetable soup

Garnishes

For garnishes, I love adding a sprinkle of freshly chopped parsley or a little grated Parmesan. It adds such a lovely, fresh brightness and a touch of richness that complements the rustic flavors perfectly. If you like a bit of zing, a squeeze of lemon juice over the top really wakes up the soup.

Side Dishes

This soup pairs beautifully with simple sides like crusty bread or garlic toast. Occasionally, I’ll serve it alongside a fresh green salad with a tangy vinaigrette for some crunch and contrast.

Creative Ways to Present

One of my favorite ways to serve this soup for special gatherings is in mini bread bowls or hollowed-out small pumpkins in fall—they instantly elevates the meal and makes it feel festive and fun to eat.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it into airtight containers. It stores beautifully in the fridge for 3-4 days. Just be aware the pasta will soak up some broth over time, so it might thicken slightly.

Freezing

Freezing works well, but I recommend undercooking the pasta a bit before freezing so it doesn’t turn mushy when reheated. Freeze the soup without pasta if you prefer, and cook fresh pasta separately when you’re ready to serve.

Reheating

Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the soup seems too thick. Stir occasionally to prevent sticking, and avoid high heat which can toughen the turkey or mush the pasta.

FAQs

Can I use raw turkey instead of cooked turkey in this soup?

You can use raw turkey, but you’ll want to adjust the cooking time to ensure the turkey is fully cooked before adding the pasta and vegetables. I recommend browning raw turkey first, then proceeding with the recipe as usual.
What types of pasta work best in Turkey Vegetable Soup with Pasta Recipe?

Small to medium pasta shapes like elbow macaroni, small shells, or ditalini work great because they cook evenly and hold the broth well without overpowering the soup.
Can I make this soup gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free blend or cornstarch, and use gluten-free pasta. Just keep an eye on the thickness since gluten-free flours sometimes thicken differently.
Can I substitute fresh vegetables for frozen?

Yes, fresh veggies work wonderfully here—just adjust cooking times slightly to make sure they get tender but don’t lose their vibrant texture.
Is this soup freezer-friendly?

Definitely! For best results, freeze without pasta or use slightly undercooked pasta to avoid mushiness upon reheating. Reheat gently for the best texture.

Final Thoughts

This Turkey Vegetable Soup with Pasta Recipe has become one of my kitchen staples, especially during colder months or after holiday feasts. It’s warm, comforting, and so easy to make that I find myself reaching for it when I want to feed my family something wholesome and delicious without fuss. I wholeheartedly recommend giving it a try—you’ll probably find it becoming your go-to soup, just like me!