Turkey and Rice Soup

Turkey and Rice Soup is one of the homiest, most comforting of dishes. Featuring turkey, rice, spicy sausage, and veggies, this is a versatile turkey soup recipe that can be customized with whatever you have on hand, like leftover Thanksgiving turkey, rice, and even gravy.

Serve this delicious turkey rice soup with Sourdough Rye Bread for a hearty supper. This rice soup recipe is one of our best Homemade Soup Recipes for Dinner and a great way to Make Soup from Leftovers.

Last Thanksgiving, I was pondering over what to do with leftover turkey breast and the homemade turkey stock I’d made with the turkey carcass. I did a little playing in the kitchen and landed on this leftover turkey soup that has quickly become a favorite at our house.

My daughter nicknamed it “Pilgrim Minestrone”, thanks to the spicy Italian sausage links I added on a whim.

Originally, I also included leftover mushroom gravy in the soup, but we aren’t always blessed with leftovers, so I’ve developed the recipe to be made from scratch as well as with leftovers you might have from a holiday dinner or Sunday roast.

Why Make This

It’s super tasty! This Turkey and Rice Soup is so delicious. Every bite is ultimate comfort food.

It’s easy to make. You can mix up this soup in minutes for a perfect one pot meal. The cooking time will depend on what type of rice you choose.

It’s a great way to use leftovers. Whether you have leftover turkey meat, cooked rice, gravy, or veggies, these can all be incorporated into this Turkey and Rice Soup to help you enjoy great food without letting anything go to waste. This kind of recipe can help you Stop Wasting Food.

Ingredients

Here’s what you’ll need to make Turkey and Rice Soup:

olive oil – I usually keep olive oil on hand for cooking, but you can also use butter, margarine, or whatever other oil you normally cook with.

hot Italian turkey sausage links – The fresh sausage adds so much flavor to this soup. You can use mild or sweet sausage if you prefer, but try not to omit it if you can.

mushrooms – Sautéed mushrooms add great umami flavor to this dish. Button mushrooms are fine as are brown. You can dial up the gourmet level by using a different kind of mushroom if you prefer.

mirepoix – carrots, celery, and onion are a classic veggie combo for soup, rounding out its flavors and texture.

salt and freshly ground black pepper – I’ve chosen a simple seasoning for this soup since the sausage and sage bring so much flavor on their own. You can also use Seasoned Salt if you prefer.

rice – I like the heartiness of brown rice so that does add to the cook time. If you want it quicker, just swap in white rice instead. You can also use a wild rice blend if you’d like to make a turkey wild rice soup. While not “technically” a rice, wild rice is the seed of an aquatic grass, it acts like rice and gives that texture to the soup.

flour – Just a bit of flour helps thicken the soup and round out its texture. You can use gluten-free baking mix instead, if you’d like to make this soup gluten-free.

rubbed sage – I love sage with turkey, but if you prefer you can substitute a teaspoon dried thyme, tarragon, or oregano.

turkey stock – I typically make Homemade Turkey Stock with the bones from the turkey. You can also use 8 cups chicken broth, chicken stock, or  even vegetable broth if that’s what you have.

cooked and cubed turkey meat – You can also use cooked chicken or pork if that is what you have on hand.

chopped kale – I like the color and texture that kale brings to the soup. If you prefer, you can use chopped spinach or even a bit of chopped fresh parsley to add a bit of green to the pot.

Step-by-Step Instructions

Here’s how to make Turkey and Rice Soup:

In a heavy stock pot or large Dutch oven over medium heat, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.

Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.

Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring.

Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes.

Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.

Add the sausage, chopped turkey, and kale to the pot. Simmer for another 10 to 15 minutes until the kale is wilted. Test to be sure the rice is cooked.

Adjust seasonings and serve.

Slow Cooker Instructions

• In a large skillet, heat the oil until shimmering. Add the sausage links and cook until well browned on the outside. Remove to a plate and cover.
• Add the mushrooms, carrots, celery, and onion to the drippings in the pot and cook, stirring, until the onion starts to go clear, about 7 to 10 minutes. Season to taste with salt and pepper.
• Add the rice, flour, and sage to the pan, and stir until the flour absorbs any remaining drippings. Cook for one minute, stirring. Transfer this mixture to the crock of a slow cooker. 
• Add the turkey stock, stirring well to incorporate the roux. Return the sausage links to the pot. Cover and cook on LOW for 4 to 6 hours. The sausage should be cooked.
• Remove the sausages to a cutting board and allow them to cool enough to handle easily. Slice into ¼-inch slices.
• Add the sausage, chopped turkey, and kale to the slow cooker. Turn the heat up to HIGH and cook for another 10 to 15 minutes until the kale is wilted. 
• Adjust seasonings and serve.

FAQs