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Roasted Vegetable Turkey Sage Soup

Roasted Vegetable Turkey Sage Soup. A perfect soup for the day you make turkey stock. A delicious cold weather, comfort food way to use leftover turkey.

Roasted Vegetable Turkey Sage Soup

Roasted Vegetable Turkey Sage Soup

Leftover turkey is never a problem in our house, especially for Spouse who is a big fan of leftover turkey soup. We always make turkey stock from the leftover turkey carcass and neck every single time we roast a turkey.

We most often use it in a delicious soup but some gets frozen in small plastic airtight containers. Those containers get used in soups and other recipes.

Additionally, some of it always gets used to help make the gravy on the occasion of our next roast turkey dinner. That’s the secret to great gravy.

This soup is a great recipe for the day that you make your turkey stock. Our turkey stock normally simmers slowly for a couple of hours.

That leaves plenty of time to peel, chop and roast the vegetables before a quick simmer together to complete the soup.

Don’t forget, we have plenty more turkey leftover inspiration RIGHT HERE.

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Roasted Vegetable Turkey Sage Soup

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Roasted Vegetable Turkey Sage Soup
Yield: 8 or more servings.

Roasted Vegetable Turkey Sage Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Roasted Vegetable Turkey Sage Soup - A perfect soup for the day you make turkey stock and a delicious cold weather, comfort food way to use leftover turkey.


  • 4 large carrots, peeled and sliced
  • 3 large parsnip, peeled and sliced
  • 1 cup diced turnip
  • 1 large diced onion
  • 4 cloves garlic, roughly chopped
  • 2 stalks celery, sliced
  • 3 tbsp olive oil
  • 3 large tomatoes, diced large
  • 2 tbsp finely chopped fresh sage
  • 8 cups turkey stock
  • salt and pepper to season
  • 2 cups baby spinach leaves
  • 3 cups leftover roast turkey, diced or shredded


  1. Start by preheating the oven to 375 degrees F.
  2. Toss all of the vegetables, tomatoes and garlic together with the olive oil and season with salt and pepper.
  3. Roast in a shallow pan or on a baking sheet in a single layer for about 45 minutes or until the edges of the vegetables just begin to turn brown and caramelize.
  4. Transfer the vegetables to a soup pot and add the turkey stock and sage.
  5. Season again with salt and pepper if necessary and simmer for only about 20 minutes.
  6. In the last 5 minutes of cooking time, add the leftover turkey.
  7. Remove the soup from the heat and just before serving stir the spinach leaves into the pot. Alternatively, you can add some spinach leaves to each of the bowls before ladling in the soup. This is an especially good idea if you expect to have leftover soup for serving later. It is always best to add the spinach at the last minute before serving to preserve the color which makes for a much nicer presentation.

Nutrition Information



Serving Size

1 serving

Amount Per Serving Calories 292Total Fat 9gSaturated Fat 2gUnsaturated Fat 0gCholesterol 76mgSodium 398mgCarbohydrates 21gFiber 5gSugar 7gProtein 32g

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Sunday 23rd of November 2014

I will definitely be making this after Christmas! Can you tell me how you make your turkey stock?

Barry C. Parsons

Monday 24th of November 2014

Same way as I make Chicken stok. You can do it on a stovetop as well but I like the fact that the oven method is one that you can use without wasting energy while slow braising something like a Sunday pot roast. See here:

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