Leftover Turkey Sweet Potato Soup
This simple 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.
Servings: 4 servings
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!
Notes
You can make this any time of the year, just sub out the leftover turkey for 1/2 lb of ground turkey! After sautéing the veggies, remove from the pan, cook the turkey with 2 Tbsp olive oil, and add the veggies back in when meat is no longer pink. Continue to follow the recipe as follows. I have made this recipe both ways and either way this soup is incredible!