This delicious Leftover Turkey Vegetable Soup recipe is the perfect way to use up shredded, cooked turkey. Use your Instant Pot or the stovetop.

leftover turkey soup with mashed potatoes in two white bowls

If you’re like me, you have pounds of leftovers after Thanksgiving. Not only is there turkey, but there is usually mashed potatoes, vegetables, stuffing, and more. Sure, you can always make a turkey sandwich, but that’s not the only way to use up leftover turkey.

The easiest way to use up your holiday leftovers is to dump it all into a delicious, comforting soup that you can serve your family or houseguests!


I know you’re probably tired of cooking, so I promise this recipe is as easy as it gets. I’ve included both Instant Pot and stovetop directions for making this easy leftover turkey and vegetable soup.

leftover turkey soup ingredients

You can feel free to get creative with this recipe based on the leftovers from your holiday meal, but I used:

Be sure to check out the complete, printable recipe at the end of this post.

Recipe Steps

As promised, this recipe is super easy. Since the turkey and mashed potatoes are already cooked, you really just have to cook the vegetables and then stir in the cooked ingredients.

Step One

Heat up some olive oil in an Instant Pot or in a large pot. Add the chopped veggies and sauté for a few minutes.

Step Two

You can cook the vegetables in the Instant Pot or in your pot on the stovetop.

leftover turkey soup instant pot

Step Three

Once the vegetables are cooked through in the broth, then all you have to is stir in the turkey and mashed potatoes.

You now have Leftover Turkey Soup perfection. Serve it hot.

bowl of turkey soup with vegetables and mashed potatoes

Other Healthy Soup Recipes

See my entire list of healthy soup recipes.

Here is the printable recipe:


Leftover Turkey Vegetable Soup

leftover turkey vegetable soup in a white bowl with a sprig of rosemary

This delicious Leftover Turkey Vegetable Soup recipe is the perfect way to use up shredded, cooked turkey. Use your Instant Pot or the stovetop.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot or stovetop
  • Cuisine: Gluten-free, healthy


  • 1 tablespoon olive oil
  • 2 carrots, sliced
  • 1 medium zucchini, cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 2 bay leaves
  • 4 cup reduced sodium chicken broth
  • 1.5 pounds cooked, shredded turkey
  • 1 cup cooked mashed potatoes
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper


  1. In the base of an Instant Pot or a large pot, heat up the olive oil. Add the carrots, zucchini, onion, garlic, and Italian seasoning. Sauté for 3-4 minutes, stirring occasionally.
  2. Add the chicken broth.
  3. If you are using the Instant Pot, cancel the sauté function and lock on the lid. Set the time to 2 minutes on high pressure. When the cooking time is complete, let the pressure come down naturally for 5 minutes, then carefully release the remaining pressure. 
  4. If you are using the stovetop, bring the chicken broth to a boil. Reduce the heat to low and let the pot simmer for 10 minutes, or until the vegetables have softened.
  5. Remove the bay leaves and discard. Stir in the shredded turkey, mashed potatoes, sea salt, and black pepper.
  6. Serve hot.


Store any leftovers in a tightly-sealed container in the refrigerator for up to 3 days. 

Keywords: leftover turkey soup, leftover turkey ideas, thanksgiving turkey soup

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