Quick and Easy Curried Turkey Soup

Total Time
Prep 10 mins
Cook 40 mins

This soup is a great way to use up leftover turkey after Thanksgiving. The curry powder lends a Middle Eastern flair to this chunky winter soup. Add more or less curry powder to suit your tastes.

Ingredients Nutrition


  1. Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
  2. In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
  3. Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
  4. Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
Most Helpful

Oh boy this is just delicious! I used leftover chicken instead of turkey and fat-free half-and-half, otherwise made as directed. Full of veggies and full of flavor - just loved this - thanks for sharing the recipe!

loof October 25, 2013

What a great use for leftovers turkey! I tripled the curry and used sweet potatoes. I love the Congo of sweet and spicy.

bbeesley December 16, 2012

Wonderfully easy and delicious soup. This is a meal unto itself. I didn't have any leftover turkey the first time I made this; I used an uncooked package of turkey tenderloin with cracked pepper and chopped it and sauteed it with the onion and about a 1/4 cup of chopped bacon for the grease, then continued on with the recipe as written. Thanks, Bayhill! Made for Photo Tag.

mersaydees February 07, 2010