Turkey Stuffing Soup

Turkey Stuffing Soup
  • 1/4 cup butter
  • 3 ribs celery, sliced
  • 3 carrots, thinly sliced
  • 1 large onion, chopped
  • 3 cups chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 large tomatoes, peeled and chopped
  • 3 sprigs fresh parsley, minced
  • 6 cups turkey stock
  • 1 1/2 cups egg noodles (optional)


  1. Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. Scoop hot noodles into deep serving bowls; ladle soup on top.

05/18/2018
Turkey Stuffing Soup, recipe PT15M PT1H 5 455 calories

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