Is this soup allergy-friendly?

It is dairy-free and gluten-free - just make sure that the leftover mashed potatoes you are using don't contain any dairy if that is a concern for you.

Can I use raw turkey breast?

This recipe doesn't cook long enough for meat to cook from raw. It is best made with your holiday meal leftovers! You can also purchase and shred a cooked rotisserie chicken if you don't have enough turkey or are short on time.

Can I use ground turkey?

This recipe was created using cooked shredded turkey. If you want a recipe using ground turkey, be sure to check out my Instant Pot Turkey Chili .

Can I make this in the slow cooker?

Yes! Cook the vegetables with the broth on low for 3-6 hours, adding the shredded turkey about 2 hours before the end of the cook time.

Can I add noodles to this recipe?

Yes, but you'll need to cook them on the stovetop and add them to the soup before serving. A lot of people like to use uncooked egg noodles. But I don't think the noodles are necessary if you add mashed potatoes.

Turkey Vegetable Soup (Instant Pot or Stovetop)

Ingredients

Units Scale

1 tablespoon olive oil
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
2 teaspoons dried Italian seasoning
2 bay leaves
4 cups reduced sodium chicken broth
2 cups water
4 cups cooked, shredded turkey (from about 1.25 pounds of uncooked turkey)
1 cup cooked mashed potatoes or 2 medium potatoes, diced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons finely chopped flat-leaf parsley (optional, for topping)

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Instructions

In the base of an Instant Pot, heat up the olive oil using the sauté function. See the notes of this recipe for stovetop instructions.
Add the carrots, celery, onion, garlic, and Italian seasoning. Sauté for 3-4 minutes, stirring occasionally.
Cancel the sauté button and add the bay leaves, chicken broth, water, shredded turkey, mashed potatoes or diced potatoes, sea salt, and black pepper. Lock on the lid and set the time to 5 minutes on high pressure.
When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of the remaining pressure. (I always recommend using an oven mitt when turning the valve from sealed to release to avoid getting burned with the steam).
Remove the lid and use tongs to fish out the bay leaves and discard.
Serve the soup hot, with the parsley sprinkled on top (optional).

Notes

STOVETOP directions: in a large pot, heat up the olive oil over medium heat. Add the carrots, celery, onion, garlic, and Italian seasoning. Sauté for 3-4 minutes, stirring occasionally. Add the chicken broth, water, bay leaves, turkey, and mashed potatoes or diced potatoes and increase the heat to high. Bring the mixture to a boil. Reduce the heat to low, let the pot simmer for 12-15 minutes, or until the vegetables have softened, the potatoes are fork-tender, and the turkey is warmed through. Remove the bay leaves and serve the soup hot.
For every one pound of uncooked turkey, you’ll end up with about 3-4 cups of shredded cooked turkey.
If you want to double this recipe in the Instant Pot, you’ll need to make it in multiple batches or use an 8-quart Instant Pot instead of a 6-quart Instant Pot.
Store any leftovers in a tightly-sealed container in the refrigerator for up to 3 days.
The total cook time includes 10 minutes for the pot to come up to pressure, plus 5 minutes of natural release time.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot or stovetop
Cuisine: Thanksgiving
Diet: Gluten Free

Nutrition

Serving Size: 1/5 of recipe
Calories: 267
Sugar: 3.9 g
Sodium: 814 mg
Fat: 6.6 g
Saturated Fat: 1.5 g
Carbohydrates: 20.1 g
Fiber: 3.1 g
Protein: 31.3 g
Cholesterol: 91.6 mg