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Thanksgiving Leftover Soup Recipe
Ash Tyrrell

Thanksgiving Leftover Soup Recipe

I always end up with way more turkey, gravy, and veggies than my family can finish on Thanksgiving night, and for years those containers just sat in my fridge losing their charm. Then I started turning them into this Thanksgiving leftover soup, and honestly, it might be better than the original meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter – this builds the flavor base for sautéing your vegetables
  • 1 large onion diced – adds sweetness and depth as the soup simmers
  • 3 carrots sliced – fresh carrots hold their texture better than leftover roasted ones
  • 3 celery stalks diced – brings a mild, savory crunch that balances the richness
  • 3 cloves garlic minced – use fresh garlic, not jarred, for the best aroma
  • 2 cups leftover turkey shredded or chopped – dark and white meat both work beautifully here
  • 1 cup leftover mashed potatoes – this is my secret for a naturally creamy thick broth
  • 1 cup leftover gravy – skip this if you want a lighter soup but it adds incredible depth
  • 6 cups turkey or chicken broth – homemade broth from the leftover carcass tastes best
  • 1 cup leftover green beans or roasted vegetables – don't use frozen spinach it turns mushy fast
  • 1 teaspoon dried thyme – fresh thyme works too just double the amount
  • 1/2 teaspoon dried sage – this is the flavor that makes it taste like Thanksgiving again
  • Salt and black pepper to taste – add gradually since gravy and broth are already salted
  • 1/2 cup heavy cream or milk optional – stir in at the end for extra richness

Method
 

  1. I heat the olive oil in my soup pot over medium heat, then toss in the onion, carrots, and celery. I let them cook for about five minutes, stirring occasionally, until the onion turns soft and translucent. This step builds the flavor foundation for the whole pot.
  2. Once my vegetables are soft, I stir in the minced garlic along with the thyme and sage. I only cook this for about a minute, just until the kitchen smells amazing, because garlic burns quickly and turns bitter if you leave it too long.
  3. Next, I pour in the turkey broth and whisk in the leftover mashed potatoes until they start to dissolve into the liquid. This is what gives my soup that naturally creamy texture without needing a separate roux or thickener.
  4. I add the leftover gravy at this point and give everything a good stir. The gravy melts right into the broth and adds a deep, savory richness that makes this soup taste distinctly like Thanksgiving in a bowl.
  5. I fold in my shredded turkey and any leftover green beans or roasted vegetables I have on hand. I bring the pot up to a gentle boil, then reduce the heat to low so everything can simmer together.
  6. I let the soup simmer uncovered for about 15 to 20 minutes, stirring every few minutes. This gives the flavors time to combine and lets the broth reduce slightly so it thickens just a little more.
  7. I taste the soup here and adjust the salt and pepper as needed, since leftover gravy and broth can vary in saltiness. If I'm in the mood for something richer, I stir in the heavy cream right at the end.
  8. Finally, I ladle the hot soup into bowls and serve it right away while it's steaming. This soup is best enjoyed fresh off the stove, though it reheats wonderfully the next day too.

Notes

  • I always save my turkey carcass to make homemade broth the next morning it tastes so much richer than store-bought.
  • I never skip the mashed potatoes; they're what gives my soup body without any cream or flour.
  • I taste as I go, since my leftover gravy is never salted exactly the same way twice.
  • I add the heavy cream only at the very end so it doesn't curdle or separate in the hot broth.
  • I chop my vegetables into similar sizes so everything cooks evenly in the same amount of time.