Jamie Oliver Turkey Soup

Alright, let’s just say it — there’s only so many turkey sandwiches a person can eat. Don’t get me wrong, I love leftovers. But by day three, when the gravy’s gone and the stuffing’s starting to go a bit questionable, it’s time for something proper. Something warm, flavourful, and — ideally — that uses up that sad bowl of turkey bits in the fridge.

This turkey soup is the thing. It’s the cozy answer to cold toes and post-holiday food fatigue. You throw everything in one pot (except the pasta — more on that later), and out comes a broth that tastes like it simmered for hours. It’s gently herby, with just enough warmth from a dash of hot sauce and that magic Worcestershire hit that nobody can quite place but everyone loves. And no, it doesn’t taste like turkey stew punishment. It’s actually lush.

Why You’ll Love It

• A proper use for leftover turkey that isn’t bone-dry sandwiches
• Loaded with flavour — the broth is where the magic happens
• Flexible — throw in rice, pasta, spuds, even tortellini if you’re feeling wild
• You can freeze it, so nothing goes to waste
• Sneaks in a load of veg without feeling like health food
• It’s one of those “stick a spoon in and feel better” kind of meals

Ingredients

• 2 tbsp butter
• 1 small yellow onion, diced
• 2 ribs celery, diced
• 1 cup carrots, diced
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce (don’t worry, it won’t make it spicy)
• 8 cups chicken broth (or turkey stock if you’ve got it)
• 1 bay leaf
• 3 cups leftover turkey, diced or shredded
• 1 cup bowtie pasta, uncooked

Seasonings:

• 1 tsp each dried basil, oregano, parsley, mustard powder
• ¼ tsp each ground sage, black pepper

How to Make It

Start with a buttery sizzle:

Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, just until they soften up and start smelling sweet and earthy.

Layer in the flavour:

Toss in the garlic, Worcestershire sauce, hot sauce, bay leaf, and all the seasonings. Give everything a good stir so the spices wake up and coat the veg.

Add the stock and turkey:

Pour in your broth and bring it up to a gentle boil. Drop in your chopped or shredded turkey, then turn it down to a low simmer. Let it bubble away, uncovered, for about 15 minutes. This is when your kitchen starts to smell like comfort itself.

Cook the pasta separately (yes, really):

Boil the pasta in a different pot until just al dente. Drain and keep it aside. I know it feels weird not chucking it into the soup pot, but trust me — if you store it together, the pasta turns to mush and drinks up all your lovely broth.

Serve it your way:

Spoon a bit of pasta into each bowl, then ladle the soup over the top. Finish with a crack of pepper or some herby oyster crackers if you’re feeling old-school. Sometimes I even grate a bit of Parmesan on top — don’t tell Jamie.

Common Mistakes and How to Dodge Them

My soup’s too salty — what now?
It happens. Add a splash of water, milk, or cream to mellow it out. I’ve even stirred in a spoonful of leftover gravy once — shockingly brilliant.

Why not cook the pasta in the soup?
It’ll soak up the broth and go soggy if you’re storing leftovers. I learned the hard way. Trust me, separate is best.

The flavour’s a bit flat — how do I fix it?
Double-check your salt, or add a dash more Worcestershire or hot sauce. Sometimes a squeeze of lemon brightens it right up too.

Turkey’s a bit dry — will it still work?
Absolutely. The broth rehydrates everything, even the driest bird. Dice it smaller if it’s particularly stringy.

Storage and Reheating

• Fridge: Keep the soup (without pasta) in an airtight container for up to 3 days. Store pasta separately.
• Freezer: Freeze the soup on its own for up to 3 months. Again, skip the pasta in the freezer batch.
• Microwave: Heat soup in a microwave-safe bowl, covered, stirring halfway. Pasta can go in just before heating.
• Stovetop: Gently reheat over medium-low heat, stirring now and then. Add pasta at the end.

Frequently Asked Questions

Can I use rice instead of pasta?
Yep, but cook it separately — same reason. Store it on the side to keep your soup brothy.

What if I don’t have Worcestershire or hot sauce?
You can skip them, but they add subtle depth. A splash of soy sauce or balsamic can work in a pinch.

Could I toss in leftover roast potatoes?
Absolutely. Chop them small and stir them in at the end. They soak up flavour beautifully.

How do I make this creamy?
Add a splash of cream or stir in a dollop of cream of chicken soup (yes, even the tinned kind). It adds richness and comfort.

Nutrition Facts (Per Serving)

• Calories: ~242
• Fat: 10g
• Carbs: 13g
• Protein: 24g
• Sodium: 1410mg
• Sugar: 3g