Roasted Turkey Veggie Soup!

Well, its Monday!!!  What did you do with all of that turkey? I think Thanksgiving turkey is only good for 5 days MAX!  Last Friday, plans should have been made to do something!  I unexpectedly received a huge 24-pound turkey at a neighborhood giveaway, so I made plans to do the “to go” trays.   

A nice HUGE 24-pound frozen turkey!

My roasted turkey was delicious! I searched for and located the best ever recipe where it was moist and delicious.  But too much was left over. 

My huge roasted 24-pound turkey was perfect!

Knowing that I would have a lot of leftover turkey, on Wednesday, I searched for a good turkey veggie soup recipe. It had to have tomatoes and non-starchy veggies.  Eureka!  I found such a recipe!  FYI- I rarely measure for soups. Just go by what you prefer in amounts.   But, first here is the completed delicious soup.

Homemade Roasted Turkey Veggie Soup

Roasted Turkey Veggie Soup Recipe


  • Olive oil
  • ½ Onion, chopped
  • 3 Carrots, cut into coin sized sections
  • 3 Celery stalks, chopped
  • ½ cup Butternut squash, cubed (I cheated and purchased pre-diced)
  • 3 Garlic cloves, minced
  • 1 canned whole tomato
  • 3 Bay leaves
  • Chicken bouillon – 2 teaspoons
  • Basil leaves, dried
  • Thyme
  • Grounded black pepper
  • ½ Zucchini, half and sliced
  • ½ Yellow squash, half and sliced
  • Fresh parsley
  • Cubed roasted turkey


  • In a large saucepan, sauté the carrots, and celery in oil until tender.
  • Add chopped onion and minced garlic.  Stir.
  • Stir in the water, tomatoes, bay leaf, bouillon, basil, thyme, and pepper.  Bring to a boil, then simmer for about 10 minutes.
  • Add butternut squash – simmer for about 10 minutes. You don’t want the squash to become mushy.
  • Add zucchini, yellow squash and fresh chopped parsley. Simmer 10 minutes.
  • Reduce heat; add cubed turkey, simmer uncovered, for 5 to 10 minutes.