Leftover Thanksgiving Turkey Creamy Orzo Soup
Looking for something delicious to make with all that leftover Thanksgiving turkey? This Creamy Turkey Orzo Soup is one of my favorite ways to use up leftovers!
Tender turkey, vegetables, orzo, spinach, peas, and Italian-seasoned broth come together in one pot with a splash of heavy cream to make a cozy, creamy soup that’s perfect for a chilly fall or winter evening. I’m using the leftovers from my Fool-Proof Turkey recipe.
I’m always looking for delicious ways to use up those Thanksgiving leftovers, especially turkey. If you are like me and love some leftover inspo recipe try these leftover loving ideas:
- Leftover Turkey Tetrazzini
- Turkey a la King
- Leftover Mashed Potato Croquettes
- Stuffing Balls with Cranberry Dipping Sauce
- Pumpkin Pie French Toast Casserole to use up that pumpkin pie
And the best part? It doesn’t taste like you’re eating Thanksgiving leftovers for the third day in a row!
Why You’ll Love This Leftover Turkey Soup
- A delicious way to use leftover turkey – No more wondering what to do with all that turkey after Thanksgiving.
- One-pot meal – Everything cooks in one large pot for easy cleanup.
- Creamy and comforting – The heavy cream gives the broth a rich, creamy finish without making the soup overly heavy.
- Packed with vegetables – Mushrooms, carrots, peas, and spinach make this a hearty soup.
- Easy to customize – Use whatever vegetables and broth you have on hand.
- Ready in about 30 minutes – A quick and easy meal for the busy days after Thanksgiving.
Ingredients
- Large pot or Dutch oven– this is the one I’m using
- Olive oil
- Veggies– onion, garlic, carrots (I like using matchstick carrots to make this extra easy), mushrooms, frozen peas and spinach
- Seasonings– salt, black pepper, thyme, Italian seasoning, oregano
- Broth– Chicken, turkey, vegetable, or a combination will work.
- Orzo pasta– I love orzo because it’s small and will cook right in the soup
- Leftover Thanksgiving turkey, shredded or chopped
- Heavy cream- to make it creamy
How to Make Creamy Turkey Orzo Soup
1. Sauté the vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the seasonings
Stir in the salt, black pepper, thyme, Italian seasoning, and oregano.
Cook for another 1–2 minutes. This gives the dried herbs a chance to warm up and become fragrant.
3. Add the broth, orzo, peas and turkey
Pour in the broth and add the orzo, frozen peas, and leftover cooked turkey.
Stir everything together and bring the soup to a boil.
4. Simmer
Once the soup reaches a boil, reduce the heat to a simmer.
Cook for about 10–12 minutes, or until the orzo is tender.
Be sure to stir the soup occasionally while it cooks. Orzo can settle on the bottom of the pot and stick as it cooks.
5. Make it creamy
Once the orzo is cooked, stir in the fresh spinach and heavy cream.
Continue stirring until the spinach wilts into the soup.
Turn off the heat and let the soup sit for about 10 minutes before serving. The orzo will continue absorbing some of the broth as the soup rests, and the soup will thicken into a creamy, hearty consistency.
Tips for Making Leftover Turkey Orzo Soup
Don’t have matchstick carrots? No problem! Sliced or diced carrots work just as well.
Use any leftover turkey you have. White meat, dark meat, or a combination are all delicious in this soup. Just chop or shred the turkey before adding it.
Keep an eye on the orzo. It continues to absorb liquid as it sits, so the soup will become thicker after cooking. If you have leftovers the next day, add a splash of broth when reheating to loosen it back up.
Don’t skip the resting time. Letting the soup sit for about 10 minutes after cooking allows the orzo to finish absorbing the broth and gives the soup its creamy consistency.
Use whatever broth you have. Turkey broth is especially delicious after Thanksgiving, but chicken broth, vegetable broth, or a combination will work.
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Can I Use Turkey Gravy in This Soup?
I recommend sticking with broth for this recipe rather than adding leftover turkey gravy. Gravy can make the soup much thicker and heavier and can change the flavor of the creamy broth.
If you want to use up your leftover gravy, save it for serving alongside another meal!
Can I Use Leftover Thanksgiving Vegetables?
Absolutely! This soup is very forgiving.
If you have leftover roasted vegetables such as carrots, peas, green beans, or even corn, you can add them to the soup. Since they’re already cooked, add them toward the end so they don’t become mushy.
Can I Make This Soup Ahead of Time?
Yes, but keep in mind that the orzo will continue absorbing the broth as the soup sits.
If you’re making it ahead, you may want to have extra broth on hand. Add a little broth when reheating until the soup reaches your desired consistency.
How to Store Leftover Turkey Soup
Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
When reheating, warm it gently on the stovetop or in the microwave. Add a splash of broth or water if the soup has become too thick.
Can I Freeze Creamy Orzo Soup?
You can freeze this soup, but the texture of the orzo and cream may change slightly after thawing.
For the best texture, freeze the soup before adding the heavy cream and spinach if you know you’ll be freezing it. Thaw and reheat the soup, then add the cream and spinach toward the end.
If you’re freezing already-prepared leftovers, they will still be safe and delicious, but you may need to add extra broth when reheating.
What to Serve With Turkey Orzo Soup
This soup is hearty enough to serve as a meal on its own, but it’s also delicious with:
- Crusty French bread
- Garlic bread
- Dinner rolls
- A simple green salad
- Thanksgiving leftover cranberry sauce on the side
A Delicious Way to Use Thanksgiving Leftovers
After days of turkey sandwiches and reheated Thanksgiving plates, this creamy turkey orzo soup is a great way to give your leftover Thanksgiving turkey a whole new life.
It’s warm, cozy, packed with vegetables, and easy enough to make on a busy day when you’re ready to get back to normal after the holiday.
So grab that leftover turkey from the refrigerator and make a big pot of soup!
More Cozy Soup Recipes
- Easy Italian Wedding Soup
- Lemon Chicken Orzo Soup
- Leftover Ham and Potato Soup
- Chicken Enchilada Soup
- Chicken Parmesan Soup
- Butternut Squash Soup
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Leftover Turkey Soup with Orzo
Equipment
- Dutch Oven or large soup pot
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 cup carrots sliced or diced (I like using matchstick carrots to make this extra easy.)
- 16 ounces mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 8 cups broth chicken, turkey, vegetable, or a combination will work.
- 1 1/2 cups orzo
- 1 cup frozen peas
- 2-3 cups cooked leftover Thanksgiving turkey shredded or chopped
- 2-3 cups fresh spinach
- 1 cup heavy cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, garlic, carrots, and sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the salt, black pepper, thyme, Italian seasoning, and oregano.
- Cook for another 1–2 minutes. This gives the dried herbs a chance to warm up and become fragrant.
- Pour in the broth and add the orzo, frozen peas, and leftover cooked turkey. Stir everything together and bring the soup to a boil.
- Once the soup reaches a boil, reduce the heat to a simmer. Cook for about 10–12 minutes, or until the orzo is tender. Be sure to stir the soup occasionally while it cooks. Orzo can settle on the bottom of the pot and stick as it cooks.
- Once the orzo is cooked, stir in the fresh spinach and heavy cream. Continue stirring until the spinach wilts into the soup.
- Turn off the heat and let the soup sit for about 10 minutes before serving. The orzo will continue absorbing some of the broth as the soup rests, and the soup will thicken into a creamy, hearty consistency.
Nutrition
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