If you’re looking for a recipe to use your Thanksgiving leftovers, I have the perfect recipe for you! This simple leftover turkey sweet potato soup is a fall favorite! Packed with fresh veggies, turkey, and a touch of cream cheese for a complete meal in a bowl. Once you try this easy-to-prepare healthy soup recipe, you’ll surely want to put it on repeat!
Some of the links in this post may be affiliate links. This means if you click on the link + purchase the item, I will receive an affiliate commission.
Soup season is the best season! Seriously, there is something so comforting about a bowl of warm soup served with bread. A yearly favorite is this Turkey Sweet Potato Soup! A great dish to make post-Thanksgiving when you have leftovers you don’t know what to do with!
Ingredients
- Sweet potato – a medium sized potato
- Yellow onion – these onions are sweet so they are great in soup
- Garlic – FLAVOR
- Carrot + celery – the perfect start to a delicious soup
- Leftover turkey – Thanksgiving leftovers work perfectly for this soup!
- Chicken broth – either one, I like to use low sodium
- Cream cheese – this adds a wonderful richness to the soup without being overly creamy
- Spinach – we love a serving of veggies in every meal
How to Make Leftover Turkey Sweet Potato Soup
1. Saute the veggies – in a large stock pot over medium-low hear melt the butter. Add in sweet potato, onion, carrot, celery. Saute until the onions are translucent, about 3-5 minutes. Add in the garlic and cook until fragrant about 1-2 minutes.
2. Add in herbs – add in the broth, turkey, Italian seasoning, basil, salt, pepper, red pepper flakes, and bay leaf. Bring to a boil, reduce heat + simmer 5 minutes or until the sweet potato is tender. Stir in cream cheese until melted and broth is smooth. Mix in fresh spinach.
3. Top with cheese + serve – top with Parmesan cheese + enjoy!
Leftover Turkey Sweet Potato Soup
Ingredients
- 1 medium sweet potato cut into 1/2" cubes
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 carrot sliced
- 1 celery stalk sliced
- 2 Tbsp butter
- 1 + 1/2 C. leftover turkey shredded
- 32 oz. 32oz chicken or veggie broth low sodium
- 1 Tbsp Italian seasoning
- 1 tsp basil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- 1 bay leaf
- 2 Tbsp cream cheese
- 2 C. spinach
Optional
- 1 Tbsp parmesan cheese
Instructions
- In a large stock pot, melt butter over medium-low heat. Add in sweet potato, onion, carrot, and celery, sauté veggies until onions start to turn translucent, about 3 minutes. Add the garlic and sauté for an additional minute until fragrant.
- Pour in the broth along with the Italian seasoning, basil, salt, pepper, red pepper flakes, and bay leaf. Add in shredded turkey. Bring soup to a boil, reduce heat and simmer for 5 minutes. Mix in the cream cheese until smooth and add in the fresh spinach.
- Top with fresh parmesan cheese & enjoy!
