Description
A warm, hearty soup made with leftover turkey, farro, and seasonal vegetables—perfect for cold-weather comfort and post-holiday resets.
Ingredients
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
Instructions
1. Heat 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.
2. Stir in farro and thyme, letting the grain toast lightly for 1–2 minutes.
3. Pour in broth and bring the mixture to a simmer. Cover and cook for 25 minutes, stirring occasionally.
4. Add shredded turkey, black pepper, and optional greens. Let everything simmer 10 more minutes until the farro is tender.
5. Taste and season with sea salt and optional chili flakes.
Notes
Cook farro separately if freezing for better texture.
Swap turkey for chickpeas for a vegetarian version.
Add mushrooms or tahini for extra richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg
Keywords: turkey farro soup, leftovers, fall comfort food