This Creamy Turkey Noodle Soup is the cozy fall meal of your dreams. Made with ground turkey, honeynut squash, fresh fall herbs, leeks, and kale, this soup is packed with cozy flavor, veggies, and protein. It's hearty, comforting, and perfect for chilly fall evenings or meal prep. You can also swap the ground turkey for leftover Thanksgiving turkey, making it a delicious way to use up your holiday leftovers.
For more delicious soup recipes try my lemon tortellini soup, miso parmesan white bean soup, or my lemon coconut chicken and rice soup.
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Why you'll love this thanksgiving harvest soup
- Cozy and comforting. This creamy soup is loaded with fall flavors from fresh rosemary, sage, and honeynut squash, making it perfect for chilly days.
- Protein rich. Ground turkey and milk add a boost of protein, making this soup a hearty and satisfying meal.
- Packed with veggies. Leeks, celery, squash, and kale add plenty of nutrients, fiber, and flavor to every bowl.
- Great for leftovers. This soup is an easy way to repurpose leftover Thanksgiving turkey and produce into a completely new meal.
Ingredients
- Butter: Creates a rich, flavorful base for the soup and helps soften the vegetables.
- Garlic: Adds a delicious savory flavor that complements the fresh herbs.
- Leeks: Provide a mild, slightly sweet onion flavor that adds depth to the broth.
- Celery: Adds a classic savory flavor and extra veggies to the soup.
- Flour: Helps thicken the broth and gives the soup its creamy consistency.
- Chili flakes: Add a subtle kick of heat that balances the richness of the soup.
- Smoked paprika: Adds a hint of smokiness and extra depth of flavor.
- Fresh sage and rosemary: These fresh herbs give the soup its delicious fall-inspired flavor.
- Salt and black pepper: Enhance all the flavors in the soup.
- Ground turkey: A great source of lean protein that makes this soup hearty and filling.
- Honeynut squash: Adds natural sweetness, a tender texture, and a boost of fiber and nutrients.
- Balsamic vinegar: Adds a touch of acidity and sweetness to balance the creamy broth.
- Whole milk: Makes the soup rich and creamy without needing heavy cream.
- Chicken broth or bone broth: Creates the flavorful base of the soup. Bone broth can also add extra protein.
- Noodles: Make the soup extra hearty and comforting. Use your favorite pasta shape.
- Kale: Adds extra greens, fiber, and nutrients.
- Lemon juice: Brightens the soup and balances the rich, savory flavors.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Ground turkey: Swap with shredded and cooked turkey or chicken. To keep it vegetarian you can also use drained chickpeas.
- Honeynut squash: This can be subbed with butternut squash or carrots. If you use carrots saute them in with the leeks.
- Leeks: Substitute yellow onion or shallots if leeks aren’t available.
- Bone broth: Chicken or vegetable broth both work great depending on dietary needs.
- Sage and Rosemary: Use more of one or the other or sub in another fall herb like thyme or oregano.
- Greens: Spinach, kale, or Swiss chard all work well. You can also omit with no impact on flavor.
Step-by-Step Instructions
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 4 days. I also think it could be frozen.
Recipe Pro-Tips
If you are not vegetarian use bone broth to bump up the protein in this recipe. I love kettle and fire bone broth and code avocadoskillet gets you 20% off.
Use fresh herbs for the most flavorful soup.
Use a good quality grass fed dairy for the best tasting soup. I love Maple Hill.
Recipe FAQS
No, I do not suggest doing this. The starch will make the soup clumpy.
No! This is essential for creating the roux and making the soup creamy.
I do believe you could use a gluten free all purpose flour blend to make the roux. You can definitely sub in gluten free pasta.
Milk is packed with essential nutrients like calcium, protein, and B vitamins that support overall health. Its high-quality protein helps promote muscle growth and recovery, while calcium and vitamin D (when fortified) support strong bones and teeth. Milk also provides electrolytes like potassium to support hydration and normal muscle function.
Other soups and stews to try
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Creamy Turkey Noodle Soup
Equipment
- 1 soup pot
Ingredients
- 3 tablespoons butter can use salted or unsalted
- 6 cloves garlic - minced
- 3 leeks - halved and finely sliced
- 3-4 stalks celery - finely sliced about 1 ¼ - 1 ½ cups celery
- ¼ cup flour
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 2 tablespoons fresh chopped sage
- 2 tablespoons fresh chopped rosemary
- black pepper to taste
- 1-2 teaspoons salt adjust to your saltiness preferene
- 1 lb grounded turkey**
- 2 cups cubed and peeled honey nut squash
- 3 tablespoons balsamic vinegar
- 1 ½ cups whole milk
- 5-6 cups chicken broth or chicken bone broth* vegetable broth would also work, use low sodium broth if desired
- ~6 oz dried noodles or pasta - cooked I used about half of a 12 oz box of bowtie pasta
- ~2 cups finely chopped kale or green of choice
- juice from ¼ lemon
optional toppings
- drizzle of olive oil
- pumpkin seeds
- red pepper flakes
Instructions
- Heat butter over medium heat in a large soup pot until melted. Add celery and leeks. Cook for 8-10 minutes, until softened and browned.
- Add garlic, seasoning, turkey, rosemary and sage. Break up turkey and toss together with everything. Cook for about 5 minutes, until browned and no longer pink.
- Add in flour and toss it together with everything in the pot. Cook for 2 minutes. Add all remaining ingredients to the pot except for kale and pasta. Stir everything well until it is combined. Bring to a simmer and cook for 15-20 minutes, until the squash is tender. Stir the soup occasionally as it cooks to keep everything creamy.
- Reduce heat to low and fold in the kale and cooked noodles. Stir until everything is well combined, then taste and add additional salt if needed.
- Divide out soup and add your favorite toppings.
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