Do you cook farro before adding it to turkey soup?

Nope! If you’re simmering the soup for 40–50 minutes, uncooked farro can go in with the broth. That way, it absorbs all the wonderful flavors as it cooks. However, if you’re short on time or planning to freeze leftovers, cooking farro separately prevents over-softening during reheating.

Can you freeze turkey farro soup for later?

Absolutely. Freeze cooled soup in airtight containers for up to three months. Just remember: farro continues to absorb liquid, so consider freezing soup and grain separately or adding a splash of broth when reheating.

Is farro soup healthy compared to rice soup?

Yes. Farro boasts more protein and fiber than white rice, making it more filling and slower to digest. It’s also lower on the glycemic index, making it a better option for blood sugar control.

What’s the best way to thicken a farro soup?

To naturally thicken your turkey farro soup, let it simmer uncovered in the last 10–15 minutes. The starches from farro will absorb liquid while softening. You can also mash a few of the soft veggies or add a spoon of tahini for creamy depth.

Turkey Farro Soup: 5 Delicious Reasons to Love This Cozy Classic

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When the leaves start turning and the air carries a certain crispness, there’s only one thing I’m craving: a big bowl of turkey farro soup. This hearty, fragrant dish is more than just a seasonal staple—it’s a warm memory ladled directly into a bowl. The first time I made it was after a particularly rainy trip to the Portland Farmers’ Market. I’d scooped up leftover roasted turkey, a bundle of thyme, and an unfamiliar grain called farro. On a whim, I tossed everything into a Dutch oven. One hour and a house full of incredible aromas later, I discovered a soul-satisfying dinner that quickly became part of our fall and winter meal rotation.

This soup resonates deeply with my plant-based journey (even if it features turkey!), blending old-school comfort with nourishing, whole ingredients. In this article, I’ll walk you through why turkey farro soup deserves a spot at your table, how to pull it together with ease, nutritional benefits that may surprise you, and answers to top questions that readers like you are asking every day.

Why Turkey Farro Soup is a Cold-Weather Classic

A Nourishing Bowl from Pantry & Leftovers

Let’s be honest. After Thanksgiving or a roast dinner, you’re staring at turkey leftovers wondering, “Now what?” That’s where turkey farro soup shines. It’s your answer to reducing food waste while creating something memorable. The soup uses leftover turkey—light or dark meat both work—paired with farro, a nutty ancient grain that’s both nutritious and delightfully chewy.

Farro isn’t just filler. It enriches the broth, making the soup feel almost stew-like. That texture upgrade is a game-changer, especially compared to rice, which can get mushy. As someone who’s dedicated to elevating humble ingredients, this soup ticks all the boxes: it’s cozy, filling, and tastes like it simmered for longer than it actually did.

If you’re wondering how farro works in different dishes, check out this Tuscan farro soup for more inspiration or try a fresh twist with a winter farro salad.

Flavor That Develops With Time

Here’s a little tip: This soup gets even more delicious after a night in the fridge. The farro absorbs more flavor, while the veggies break down slightly, thickening the broth naturally. A well-balanced turkey farro soup brings together aromatics like garlic and onion, root vegetables such as carrots and parsnips, plus a kick from herbs like sage or rosemary.

You control the seasoning completely. That’s the magic. Want to make it spicy? Stir in a dash of chili flakes. Need it veggie-forward? Add mushrooms or kale. I often draw from my pantry, and on occasion, I’ll splurge on mushrooms to echo this farro mushroom risotto, crafting a richer profile.

This is a soup that evolves. Cook once and enjoy multiple meals—all of them comforting.

Your Ultimate Turkey Farro Soup Game Plan

Ingredients List

This hearty, one-pot wonder comes together with real, whole ingredients you likely have on hand:

2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
3 ribs celery, sliced
2 large carrots, chopped
1 cup cooked turkey (shredded)
3/4 cup pearled farro
6 cups low-sodium vegetable or turkey broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
Sea salt to taste
Optional: 1 cup chopped kale or baby spinach; 1/2 tsp red chili flakes

🌱 Substitutes: Try barley instead of farro for a different grain texture or swap in white beans for a plant-based option. For deep, earthy notes, dust with nutritional yeast or smoke paprika before serving.

For a vegetarian twist, skip the turkey and boost veggie variety—similar to our vibrant farro salad (vegan version).

Timing

Clocking in at just about 60 minutes total, this soup saves time without cutting corners on flavor:

Step	Time
Prep (chopping & gathering ingredients)	15 minutes
Sauté and simmer	40–45 minutes
Total time	Around 60 minutes

That’s 15% faster than many traditional chicken grain soups, with way more character. And extra points for fewer dishes to wash.

Instructions: Step-by-Step Success

Warm the olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté for 6–7 minutes until the onion turns translucent.
Stir in farro and thyme, letting the grain toast lightly for 1–2 minutes.
Add the broth and let the mixture come to a gentle simmer. Cover and cook for 25 minutes, stirring occasionally.
Add shredded turkey, black pepper, and optional greens. Let everything simmer 10 more minutes until the farro is tender.
Taste and season with sea salt and optional chili flakes.

Pro tip: Cook farro separately if you’re planning to freeze leftovers. It keeps the grains from soaking up all your broth later on.

Ready to experiment more? Grab your Trader Joe’s supply and test this Trader Joe’s farro recipe for variations.

Nutrition and Benefits of Farro-Based Soups

Why Farro Deserves a Spot in Your Pantry

Farro may not be in every kitchen yet, but this ancient grain’s comeback is well-earned. Farro is a whole grain, meaning it retains its bran and germ—two elements rich in fiber, iron, and complex carbohydrates. It’s slower to digest than white rice or pasta, which means you’ll feel full longer.

Compared to rice, farro boasts nearly twice the protein and fiber. According to Medical News Today, the grain’s low‑glycemic nature helps keep blood sugar steady, while its soluble‑fiber content supports healthier cholesterol levels and overall heart health. That makes turkey‑farro soup an excellent choice for anyone watching cholesterol or managing energy levels.

Try combining farro with other fiber-rich foods. Our spring farro salad is a perfect light lunch that complements this soup meal plan.

Comfort Without Compromise

While rich and flavorful, this soup is surprisingly light in fat and calories. One cup comes in at approximately 200–250 calories, depending on turkey portions and oil. It’s a low-glycemic alternative to traditional white rice soups, and it doesn’t skimp on satisfaction.

Add kale or lentils to round out your micronutrients. You’re nourishing both body and soul. Perfect for a post-holiday reset—or simply a way to stay warm in early February.

And if you’re craving something festive, the cranberry farro salad pairs beautifully on the side.

Serving Tips, Storage & Frequently Asked Questions

How to Store, Freeze, and Reheat

Turkey farro soup gets even better the next day. For storage, cool the soup completely before transferring it into airtight containers. In the fridge, it holds up beautifully for 4–5 days. Freeze portions without greens for up to 3 months—Reheat over medium heat with a splash of broth or water.

Want better texture in frozen batches? As mentioned earlier in this article, cook farro separately and combine portions when heating.

Creative Customizations

Add chopped mushrooms or zucchini for a plant-powered protein booster.
Swap turkey for chickpeas to go meat-free without compromising flavor.
Prefer creamier textures? Stir in 2 tablespoons of tahini or cashew cream during the final 5 minutes of simmering.

Let flavor guide your path. For more textural contrast, study this barefoot contessa farro salad and adapt its nutty flair to your soup topping game with walnuts or roasted seeds.

FAQ

Do you cook farro before adding it to turkey soup?
Nope! If you’re simmering the soup for 40–50 minutes, uncooked farro can go in with the broth. That way, it absorbs all the wonderful flavors as it cooks. However, if you’re short on time or planning to freeze leftovers, cooking farro separately prevents over-softening during reheating.
Can you freeze turkey farro soup for later?
Absolutely. Freeze cooled soup in airtight containers for up to three months. Just remember: farro continues to absorb liquid, so consider freezing soup and grain separately or adding a splash of broth when reheating.
Is farro soup healthy compared to rice soup?
Yes. Farro boasts more protein and fiber than white rice, making it more filling and slower to digest. It’s also lower on the glycemic index, making it a better option for blood sugar control.
What’s the best way to thicken a farro soup?
To naturally thicken your turkey farro soup, let it simmer uncovered in the last 10–15 minutes. The starches from farro will absorb liquid while softening. You can also mash a few of the soft veggies or add a spoon of tahini for creamy depth.

Conclusion

Turkey farro soup isn’t just a way to use leftovers—it’s a vessel for flavor, nourishment, and comfort. With the chewy richness of farro, tender turkey, and savory broth, it offers everything in a single pot: ease, nutrients, and unforgettable flavor. This is the kind of dish that invites seconds, hugs you from the inside, and makes chilly nights feel like a blessing.

Whether you’re new to ancient grains or a farro fanatic, this soup will change how you think about what wholesome comfort truly tastes like.

Cozy Up with This Comforting Turkey Farro Soup Recipe