Creamy Vegetable Turkey Soup for Cozy Family Nights

Enjoy a comforting bowl of Creamy Vegetable Turkey Soup, filled with turkey, vibrant vegetables, and pasta.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 tablespoons Butter Provides richness and flavor; substitute with olive oil for a lighter option.
1 cup Fresh Mushrooms Adds umami depth; can be replaced with canned mushrooms if fresh is unavailable.
1 cup Carrots Contributes sweetness and texture; swap with parsnips for a different flavor.
1 cup Onion Provides base flavor; use shallots for a milder taste if preferred.
1 cup Celery Adds crunch and freshness; can be omitted, but adjust seasoning levels.

For Thickening

1/3 cup All-Purpose Flour Thickens soup for a creamy texture; use cornstarch as a gluten-free alternative.

For Seasoning

1 teaspoon Dried Thyme Enhances flavor; fresh herbs can be used at a higher quantity.
1 teaspoon Dried Savory Enhances flavor; fresh herbs can be used at a higher quantity.
to taste White Pepper Season soup subtly; black pepper can be substituted, but the flavor will differ.

For the Broth

6 cups Chicken Broth The base of the soup, providing moisture and flavor; vegetable broth works for a vegetarian option.

For Pasta & Protein

2 cups Wagon Wheel Pasta Adds a fun texture; substitute with shells or rotini if preferred.
2 cups Cubed Cooked Turkey Main protein; leftover turkey or chicken works well.

For Creaminess

1 cup Half-and-Half Cream Adds a creamy richness; substitute with whole milk or a non-dairy cream for a lighter version.

Equipment

6-quart stockpot

Method

Step-by-Step Instructions

In a 6-quart stockpot, melt 3 tablespoons of butter over medium-high heat for about 2 minutes until frothy. Add 1 cup of chopped mushrooms, 1 cup of diced carrots, 1 cup of diced onion, and 1 cup of diced celery, stirring well. Sauté the vegetables for 8-10 minutes until they are tender and fragrant.
Stir in 1/3 cup of all-purpose flour, along with 1 teaspoon of dried thyme, 1 teaspoon of dried savory, and a sprinkle of white pepper. Cook for another 2-3 minutes to lightly toast the flour, enhancing the flavors. Gradually pour in 6 cups of chicken broth, stirring continuously until well combined and thickened. Bring the mixture to a gentle boil over medium heat.
Once boiling, add 2 cups of wagon-wheel pasta to the soup base, stirring to incorporate. Reduce the heat to medium-low and let it simmer uncovered for 8-10 minutes, stirring occasionally. Watch for the pasta to become al dente, perfectly absorbed in the creamy broth while the flavors meld beautifully.
After the pasta is tender, gently fold in 2 cups of cubed cooked turkey and 1 cup of half-and-half cream. Stir well to combine and heat through for another 3-5 minutes, ensuring the soup is warm but avoid boiling it to prevent curdling. The creamy vegetable turkey soup should now be rich and velvety.
Taste the soup and adjust the seasoning, if desired, with salt and pepper. Once everything is well mixed and heated, remove from heat. Serve the creamy vegetable turkey soup hot, garnished with fresh parsley if you wish, and enjoy a warm, comforting bowl that’s perfect for family dinners.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Store leftover creamy turkey noodle soup in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 2 months. When reheating, add a splash of chicken broth to restore creaminess.

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