If you’re looking for a cozy, satisfying meal that warms you up from the inside out, you’ve got to try this Turkey Vegetable Soup with Pasta Recipe. I absolutely love this soup because it’s hearty, packed with wholesome veggies, tender turkey, and just the right amount of pasta to make it comforting without weighing you down. Whether you’re using leftover turkey from the holidays or just craving something nourishing, this soup will quickly become a go-to in your kitchen. Stick with me, and I’ll share all my tips so you can nail it every time!

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Why You’ll Love This Recipe

Comforting and Nutritious: Loaded with vegetables and protein, it’s a balanced, filling meal that doesn’t skimp on flavor.
Perfect for Leftovers: I discovered this trick to breathe new life into holiday turkey — no waste, just deliciousness.
Easy Weeknight Dinner: Minimal ingredients and fuss, but maximum cozy vibes on your plate.
Customizable and Flexible: You can swap veggies or pasta types with no problem, making it a versatile staple.

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, healthy turkey pasta soup, comforting vegetable and turkey soup, homemade turkey soup with pasta

Ingredients You’ll Need

The ingredients in this Turkey Vegetable Soup with Pasta Recipe come together to create a rich, savory broth with plenty of texture and flavor. I love how the combination of fresh and pantry staples makes this recipe approachable — and you probably have many of these on hand already!

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, healthy turkey pasta soup, comforting vegetable and turkey soup, homemade turkey soup with pasta

Olive oil: Adds a subtle fruity depth to sautéed vegetables and helps develop a flavorful base.
Butter: I like to use butter alongside olive oil to give the soup that luscious, comforting mouthfeel.
Onion: Diced onion brings sweetness and savory notes once softened—don’t rush this step.
Celery: Provides a gentle crunch and earthy flavor that balances the richer ingredients.
Garlic: Minced garlic brightens the broth with its aromatic punch.
All-purpose flour: Helps thicken the soup slightly for a velvety texture without heaviness.
Italian seasoning: A blend of dried herbs that lifts the soup’s flavor profile beautifully.
Chicken broth (low sodium): Using low sodium lets you control the saltiness and keeps the soup light.
Petite diced tomatoes: Adds a gentle acidity and pleasant color contrast.
Cooked chopped turkey: Perfect for using leftovers, it’s the protein star that makes this soup hearty.
Frozen mixed vegetables: Thawed or previously cooked veggies work wonderfully – this is a great way to clear out the fridge.
Medium pasta: I use small shapes like macaroni or small shells, which cook quickly and soak up the broth.
Salt and pepper: To taste, of course! Season gradually and adjust at the end.

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 playing around with this Turkey Vegetable Soup with Pasta Recipe depending on the season and what’s in my pantry. It’s forgiving and can easily accommodate what you have on hand.

Vegetable swaps: I’ve swapped in kale, spinach, or green beans instead of frozen mixed veggies — just add them later in the cooking process so they don’t get mushy.
Pasta choices: Sometimes I use gluten-free pasta or even tiny orzo — whatever cooks quickly and holds up well in soup.
Spice it up: Adding a pinch of red pepper flakes gives this soup a nice little kick that my family really enjoys.
Turkey substitute: Not a turkey fan? Chicken or even cooked sausage work beautifully here.

How to Make Turkey Vegetable Soup with Pasta Recipe

Step 1: Sauté Your Veggies for Depth of Flavor

Start by heating olive oil and butter in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, sliced celery, and minced garlic. Cook everything gently for about 5 minutes until the veggies soften and the onion turns translucent. This step builds the soup’s savory base, so be patient — it’s worth it!

Step 2: Create the Roux and Add Seasoning

Next, sprinkle in the all-purpose flour and Italian seasoning while stirring constantly. Cook for about 2 minutes; this will take away the raw flour taste and slightly thicken the soup later on. Keep stirring so nothing sticks to the bottom or gets lumpy.

Step 3: Pour in Broth, Tomatoes, and Turkey

Slowly whisk in the chicken broth and canned petite diced tomatoes with their juices. Add your cooked, chopped turkey pieces too. Bring everything up to a boil, then reduce the heat to a simmer. Let it gently bubble uncovered for 20 to 25 minutes to meld all those flavors together perfectly.

Step 4: Add Veggies and Pasta, Then Simmer

Once your broth has developed a nice body, stir in the thawed frozen mixed vegetables and pasta. Cook for another 10 to 15 minutes until the pasta is tender but not mushy. Keep an eye on it because cooking times vary by pasta type. Taste and season with salt and pepper to balance everything just right.

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Pro Tips for Making Turkey Vegetable Soup with Pasta Recipe

Don’t Skip Sautéing the Veggies: I’ve learned that softening the onions and celery early unlocks so much more flavor than dumping everything in at once.
Cook Pasta Separately for Leftovers: If you plan to keep leftovers, cook pasta separately and add it when reheating to avoid sogginess.
Use Low Sodium Broth: It lets you control the seasoning better and prevents the soup from becoming too salty as it simmers down.
Stir Frequently While Adding Flour: This helps avoid lumps and ensures the broth thickens nicely without clumping.

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, healthy turkey pasta soup, comforting vegetable and turkey soup, homemade turkey soup with pasta

Garnishes

I usually sprinkle a handful of freshly chopped parsley on top, sometimes a little grated Parmesan, just to add brightness and a pop of color. If you like a touch of creaminess, a dollop of sour cream or plain Greek yogurt on your bowl really elevates the experience.

Side Dishes

Crusty bread or a warm baguette is my go-to pairing. It’s perfect for dipping and soaking up every last drop of that rich broth. A simple side salad with a zesty vinaigrette is another great option to keep things light and fresh.

Creative Ways to Present

For family gatherings, I’ve served this soup in mini bread bowls — it’s a fun presentation that always impresses! Another time, I ladled it into colorful mugs for an informal, cozy vibe during a chilly afternoon get-together.

Make Ahead and Storage

Storing Leftovers

I like to store leftover soup in airtight containers in the fridge, where it stays good for about 3-4 days. Just remember, if you added pasta straight into the soup, it might soak up more broth and get softer on day two, which is totally fine but a good thing to know.

Freezing

This Turkey Vegetable Soup with Pasta Recipe freezes well if you hold off on adding the pasta before freezing. Freeze the soup base on its own — it’ll keep for up to 3 months. When you’re ready to eat, just thaw and cook pasta fresh to keep it tasting like homemade.

Reheating

I reheat this soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, adding a splash of broth or water helps bring it back to the perfect consistency.

FAQs

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

Absolutely! Fresh vegetables like carrots, zucchini, or green beans work wonderfully. Just chop them into bite-sized pieces and add them during the last 10-15 minutes of simmering so they don’t overcook and stay tender-crisp.
What’s the best type of pasta to use in this soup?

I recommend small shapes like elbow macaroni, small shells, or orzo since they cook quickly and blend well in the soup. Avoid large or thick pasta that might overpower the delicate broth and veggies.
Can I make this soup vegetarian?

Yes! Substitute the turkey with beans or tofu, and use vegetable broth instead of chicken broth. Skip the butter and use olive oil if you want it fully vegan. The soup still tastes hearty and comforting with these swaps.
How can I prevent my pasta from getting mushy in leftover soup?

This is a common issue. My advice is to cook pasta separately and add it to individual servings when reheating. Otherwise, pasta will continue absorbing liquid and become overly soft.
Is it okay to use leftover turkey in this soup?

Definitely! Using leftover turkey is one of the best parts of this recipe. It’s an economical and delicious way to enjoy that holiday bird without monotony.

Final Thoughts

This Turkey Vegetable Soup with Pasta Recipe has been a true kitchen lifesaver for me, especially after big family meals when I want something straightforward, tasty, and nourishing. There’s just something about the way the tender turkey, vibrant vegetables, and comforting pasta come together that makes everyone at the table smile — and isn’t that what cooking’s all about? I hope you enjoy making this soup as much as I do, and remember, a little love and patience turn simple ingredients into something truly special. So grab your pot, and happy cooking!