Smoked Turkey Vegetable Soup

There’s something deeply comforting about a simmering pot of soup on the stove, especially when it’s packed with smoky, savory flavor like this Smoked Turkey Vegetable Soup.

I first whipped this up after Thanksgiving, looking for a way to use leftover smoked turkey—and honestly, I haven’t stopped making it since. It’s hearty, healthy, and loaded with colorful vegetables, making it perfect for those chilly days when you need a little warmth from the inside out.

Whether you’re using holiday leftovers or starting fresh with store-bought smoked turkey, this soup is a delicious way to keep things simple without sacrificing flavor. Let me show you how I make it my go-to bowl of comfort.

How To Make Smoked Turkey Vegetable Soup?

Recipe Time

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Course: Main Course / Soup

Cuisine: American

Yield: Serves 6

Equipment Needed

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or turkey broth
• 2 cups chopped smoked turkey (cooked)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn (fresh or frozen)
• 1 cup baby spinach or kale (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Sauté The Base

I start by heating olive oil in a large soup pot over medium heat. I add the onions, garlic, carrots, and celery, and sauté them until they’re tender and fragrant—about 5 to 7 minutes.

2. Add Veggies And Seasoning

Next, I stir in the green beans, zucchini, thyme, and smoked paprika. I let them cook for another 3 minutes to build up more flavor.

3. Pour In The Broth And Tomatoes

I pour in the broth and the can of diced tomatoes (including the juice). I bring everything to a gentle boil.

4. Simmer With Smoked Turkey

Once it’s bubbling, I reduce the heat to low, stir in the smoked turkey, and let the soup simmer uncovered for about 30 minutes. The flavors deepen beautifully at this stage.

5. Finish With Greens And Corn

I add the corn and spinach (or kale) during the last 5 minutes of cooking. A quick stir is all it takes to wilt the greens perfectly.

6. Taste And Serve

I always taste and adjust the seasoning at the end, then ladle the soup into bowls and top it with chopped fresh parsley.

Nutrition Facts Of Smoked Turkey Vegetable Soup

• Calories: 260
• Protein: 22 g
• Fat: 9 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 670 mg

Tips And Variations Of Smoked Turkey Vegetable Soup

Use Leftovers

If I have leftover roasted turkey instead of smoked, I use that and add a touch of liquid smoke for flavor.

Switch Up The Veggies

This soup is super flexible. I’ve thrown in sweet potatoes, cabbage, peas—whatever I have on hand.

Make It Spicy

A pinch of red pepper flakes or a dash of hot sauce adds a welcome kick.

Note

This smoked turkey vegetable soup has become my go-to after Thanksgiving, but honestly, I make it year-round. The smoky depth of flavor is unmatched, and it’s a beautiful way to use every last bit of turkey in my fridge.

Conclusion

There’s just something deeply comforting about a pot of smoked turkey vegetable soup simmering on the stove. Every spoonful carries rich, smoky flavor, wholesome vegetables, and a heartiness that makes you feel nourished from the inside out.

Whether I’m using leftover smoked turkey from a holiday meal or simply craving something cozy and nutritious, this soup never fails to hit the spot.

It’s one of those recipes I always come back to—simple, satisfying, and soul-warming. I hope it brings the same comfort and flavor to your table as it does to mine.