Marry Me Turkey Soup
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If you’ve got leftover turkey after a big holiday dinner, this Marry Me Turkey Soup might just steal the show from the main event. It’s creamy, cozy, and layered with flavor from tomato paste, sun-dried tomatoes, and parmesan. Think of it as the love child of your favorite creamy pasta and comforting turkey soup — warm, rich, and completely irresistible.
After Thanksgiving or Christmas, I always look forward to turning my leftover turkey into soup. Usually, it’s my homemade turkey soup. But this year, I wanted something new and exciting. This Marry Me Turkey Soup is a spin on Marry Me Chicken Soup — only this time, the turkey gets to shine. The broth is built on caramelized tomato paste, Italian seasoning, smoked paprika, and garlic, giving it that signature depth and sweetness. Then everything simmers together with stock, sun-dried tomatoes, pasta, and a bit of half-and-half to make it creamy and comforting.
It’s one of those unique turkey soup recipes that feels both familiar and unexpected — the kind you’ll want to make even when you don’t have leftovers. The result is cozy, flavorful, and perfect for a chilly winter day.
And if you decide you want to take your soup in a different, but equally unique direction, my Thai coconut turkey soup is another delicious option.
What to Serve With Marry Me Turkey Soup
This soup is hearty enough to stand on its own, but a few simple sides make it feel like a complete meal. I love serving it with a slice of my garlic bread to soak up every bit of the creamy broth — it’s a match made in comfort food heaven.
A light green salad or roasted vegetables also pair beautifully to balance the richness of the soup. If you’re serving it after a holiday feast, think of it as a cozy encore — simple, satisfying, and just what everyone’s craving the next day.
Marry Me Turkey Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion (minced)
- 4 tablespoons tomato paste
- 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper
- 4 cloves garlic (finely minced)
- ½ cup dry white wine (or extra stock)
- 6 cups chicken stock
- ¼ cup chopped sun-dried tomatoes in oil
- 2 cup small pasta
- 2 cups chopped cooked turkey
- 1 cup half and half
- 3 cups baby spinach
- ½ cup grated parmesan (plus more for serving)
- Fresh basil (for serving)
Instructions
- Melt the butter in a soup pot over medium-high heat. Add the onion and cook until it's soft, about 5 minutes. Add the tomato paste, Italian seasoning, smoked paprika, salt, pepper, and garlic and cook until the tomato paste starts to darken and smell sweet, about 5 minutes.2 tablespoons butter, 1 medium onion, 4 tablespoons tomato paste, 1 teaspoon EACH: Italian seasoning, smoked paprika, salt, and pepper, 4 cloves garlic
- Pour in the wine and scrape the bottom of the pot to remove any stuck on bits. Let it boil until it almost completely evaporates.½ cup dry white wine
- Add the chicken stock and sun-dried tomatoes, increase the heat to high, and bring the pot to a boil. Once boiling, add the pasta and lower the heat so it simmer. Cook, uncovered and stirring frequently, until the pasta is tender, about 10 minutes. (The time will depend on the pasta shape so refer to the package.)6 cups chicken stock, ¼ cup chopped sun-dried tomatoes in oil, 2 cup small pasta
- Add the turkey and half and half and bring the soup almost to a simmer. Stir in the spinach and parmesan and then season to taste with extra salt and pepper. Serve with extra parmesan and some fresh basil.2 cups chopped cooked turkey, 1 cup half and half, 3 cups baby spinach, ½ cup grated parmesan, Fresh basil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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