Day-After Turkey Soup

Day-After Turkey Soup


What is better after you have had all those turkey sandwiches? Soup of course!

I made a Day-After Turkey Eggs Benedict for breakfast (sorry I did not take pics of it, but it tasted awesome, I will make sure to post it next time).   There was plenty of turkey meat left to make this simple but yummy soup this year with the leftover Thanksgiving turkey.

  • Leftover Turkey (picked clean of bones and skin)
  • 2 Quarts of Chicken or Turkey Stock (I used both)
  • 4 Carrots (peeled and diced)
  • 2 Celery (with stalks)
  • 1 Onion (diced)
  • 5-6 Asparagus (cut)
  • 8 Oz. Small Pasta Shells (cooked separately)
  • 2 Tablespoons of Olive oil
  • 2 Tablespoons of Parmigiano Reggiano Cheese
  • Salt and Pepper to Taste


  1. Add the olive oil to a large stock pot
  2. Add in the onion (cook on low to sweat them)
  3. Once the onion is starting to glisten add in the celery and carrots
  4. Continue to cook over medium heat
  5. Add in the turkey meat
  6. The stock and the asparagus
  7. Simmer over medium heat for 1-2 hours with the lid on, stirring occasionally
  8. Prepare the pasta in a separate pan and add to your soup when it’s nearly done
  9. Add salt and pepper to taste
  10. Garnish the filled bowls with the Parmigiano Reggiano cheese