Turkey Vegetable Soup with Pasta - Hearty & Comforting Dinner

If you’re looking for a warm, comforting bowl that’s packed with flavor and easy to make, you’re going to love this Turkey Vegetable Soup with Pasta Recipe. It’s the perfect way to transform leftover turkey into something fresh and exciting, and trust me, it’ll quickly become your go-to for cozy nights in or a simple family dinner. I absolutely love how this soup melts all those veggies and bits of turkey into a hearty, satisfying meal that’s just the right balance of wholesome and delicious.

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Why You’ll Love This Recipe

Makes the Most of Leftover Turkey: This soup gives new life to your holiday bird in a tasty, no-waste way.
Packed with Vegetables: You’re sneaking in a good mix of veggies that add color, flavor, and nutrition.
Comfort Food with a Twist: The pasta adds just the right heft, making it a satisfying meal all on its own.
Super Easy to Customize: You can swap veggies, herbs, or pasta types to suit what you have in your kitchen.

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, healthy turkey vegetable soup, hearty vegetable and turkey soup, easy turkey soup recipe, comforting pasta soup

Ingredients You’ll Need

The ingredients for this Turkey Vegetable Soup with Pasta Recipe come together beautifully to create a balanced, rich broth with the perfect texture. I always keep frozen mixed vegetables on hand for times like this—they’re a great shortcut without sacrificing freshness.

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, healthy turkey vegetable soup, hearty vegetable and turkey soup, easy turkey soup recipe, comforting pasta soup

Olive oil: I like using extra virgin olive oil for a mild fruity flavor that complements the butter well.
Butter: Adds richness and a silky mouthfeel—don’t skimp on it!
Onion: A large, diced onion provides that essential savory base.
Celery: It gives a subtle crunch and freshness; slicing it thin helps it cook evenly.
Garlic: Two cloves, minced—garlic always amps up the soup’s depth.
All-purpose flour: Used to thicken the broth slightly; just enough to give a cozy texture.
Italian seasoning: This blend adds herbs like basil and oregano for a classic Italian vibe.
Chicken broth (low sodium): The soup’s base liquid; low sodium lets you control salt perfectly.
Petite diced tomatoes: Canned tomatoes add brightness and a slightly tangy counterpoint.
Cooked chopped turkey: leftovers work perfectly here, whether shredded or chopped.
Frozen mixed vegetables: A colorful medley that’s convenient and nutritious.
Medium pasta: I usually go for ditalini or small shells—they cook evenly and hold the broth well.
Salt and pepper: To season—start sparingly and adjust as you go.

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

One of the things I love most about this Turkey Vegetable Soup with Pasta Recipe is how flexible it is—feel free to tweak it based on your mood or pantry stash. I often swap veggies or pasta shapes to mix things up, and you can easily make it gluten-free or lighter if needed.

Vegetable swaps: I’ve used zucchini or green beans instead of mixed veggies and it turns out just as tasty.
Pasta alternatives: Gluten-free pasta works fine here, just watch cooking times so it doesn’t get mushy.
Protein variations: If you don’t have turkey, leftover chicken or even cooked sausage are great substitutes.
Spice boost: Sometimes I add a pinch of red pepper flakes for a subtle kick.

How to Make Turkey Vegetable Soup with Pasta Recipe

Step 1: Sauté the veggies for a flavorful base

Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter has melted, toss in your diced onion, sliced celery, and minced garlic. Cook everything for about 5 minutes, stirring often, until the vegetables soften and become fragrant. This step is key because it builds the flavor foundation for the entire soup—don’t rush it!

Step 2: Create the roux and add seasoning

Sprinkle in the flour and stir well to coat the veggies evenly, cooking for about 2 minutes. This cooks out the raw flour taste and starts to thicken the broth later. Then add the Italian seasoning and stir again—this herb blend gives the soup a cozy, familiar flavor that pairs beautifully with the turkey.

Step 3: Combine broth, tomatoes, and turkey then simmer

Gradually pour in the chicken broth while stirring to avoid lumps. Add the canned diced tomatoes with their juices, and the chopped turkey. Bring everything up to a boil, then lower the heat to a gentle simmer. Let the soup cook uncovered for 20 to 25 minutes—this allows the flavors to marry and the broth to thicken nicely. You’ll notice the smell wafting through the kitchen making it impossible to wait!

Step 4: Stir in frozen vegetables and pasta, then cook until tender

Finally, add the thawed mixed veggies and pasta to the pot. Cook for another 10 to 15 minutes, stirring occasionally, until the pasta is perfectly tender. Taste the soup and season with salt and pepper to your liking—you’ll usually need a little more salt to bring out all the flavors after simmering.

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Pro Tips for Making Turkey Vegetable Soup with Pasta Recipe

Use leftover turkey: I always make this right after big meals to avoid food waste and enjoy a fresh take on my holiday bird.
Don’t overcook the pasta: Add the pasta later in the cooking process to prevent it from becoming mushy.
Low sodium broth is key: This lets you control the salt level better as you season at the end.
Balance the veggies and herbs: I find that frozen mixed vegetables keep it simple without losing freshness, and Italian seasoning is a fail-safe herb combo.

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, healthy turkey vegetable soup, hearty vegetable and turkey soup, easy turkey soup recipe, comforting pasta soup

Garnishes

I like topping my bowl with a sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh parsley for brightness. Sometimes, a drizzle of good olive oil or a few chili flakes gives the soup a nice added layer of flavor and warmth.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toast—perfect for dipping and soaking up every last bit of broth. A simple green salad on the side adds a crisp contrast that balances the heartiness of the soup.

Creative Ways to Present

For special occasions, I love serving this soup in individual bread bowls—so fun and cozy! You can also ladle it into pretty stoneware bowls and garnish with microgreens or edible flowers for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day! Just be mindful that the pasta will continue absorbing broth and can get thicker.

Freezing

I’ve successfully frozen this soup without pasta to avoid it turning mushy—just add freshly cooked pasta when reheating. Freeze in portion-sized containers and thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of broth or water to loosen it back up. If you froze it without pasta, stir in cooked pasta just before serving.

FAQs

Can I use fresh vegetables instead of frozen in this Turkey Vegetable Soup with Pasta Recipe?

Absolutely! Fresh veggies like carrots, zucchini, or green beans work wonderfully. Just chop them roughly the same size as your frozen mix and add them when the recipe calls for the frozen veggies. They might need a slightly longer cooking time, so keep an eye on the pasta and veggies to avoid overcooking.
What’s the best type of pasta to use in Turkey Vegetable Soup with Pasta Recipe?

I prefer small shapes like ditalini, small shells, or even elbow macaroni because they cook evenly and are easy to eat in a spoonful with broth and veggies. Avoid large pasta types that take longer to cook or might overwhelm the soup’s delicate texture.
Can I make this soup gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend to thicken the soup and use gluten-free pasta. Just keep an eye on texture and cooking time, as gluten-free flours and pastas behave differently and might need adjustments.
How can I make this soup more filling?

Adding extra turkey or increasing the pasta and vegetables can bulk it up nicely. You can also stir in cooked beans like cannellini or chickpeas for extra protein and fiber. A hearty soup like this really shines when it feels like a complete meal.
Is this Turkey Vegetable Soup with Pasta Recipe good for meal prep?

Definitely! It’s easy to make in batches and reheats well. Just remember that the pasta will soak up more broth over time, so you might prefer to cook and add fresh pasta when serving leftovers. This keeps the soup tasting fresh throughout the week.

Final Thoughts

This Turkey Vegetable Soup with Pasta Recipe has become one of my favorite ways to cozy up during cooler evenings and transform holiday leftovers into a star dish. I hope you enjoy making it as much as I do—it’s simple, comforting, and flexible to fit whatever ingredients you have on hand. Next time you want a nourishing meal that feels like a warm hug, give this recipe a try and see how easily it wins over your soul and your family’s taste buds!