Tukrey Farro Soup Recipe
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Jump to RecipeThis turkey farro soup recipe is a hearty and cozy soup that is perfect for making with leftover turkey. Loaded with fresh vegetables, herbs, and chewy nutty farro, this soup is a satisfying meal that makes a great lunch or dinner.
This recipe is a twist on turkey rice soup, and makes farro the star! This is a great soup to meal prep for a week of ready-made lunches, and is high in protein and whole grains.
Want more hearty soup recipes? Try our chicken noodle soup with spaghetti squash, leftover turkey dumpling soup, and our favorite frozen tortellini soup!
If you have leftover turkey but want to make something a little different, this delicious turkey and farro soup is the best dish! Leftover turkey is always great in soups (like our turkey bean soup, or Instant Pot turkey noodle soup) and pairs really well with the chewy farro.
Farro is a grain, similar to barley in texture and flavor, and is absolutely delicious in this cozy and warming soup. It gives the soup some substance, making it more satisfying and filling.
Ingredients You’ll Need
This recipe is best with leftover roast turkey meat (great for Thanksgiving leftovers), chopped into bite-sized pieces and thrown into the soup. You can use either light or dark meat, whatever you prefer. I used both, and the soup turned out great!
I also used a pearled farro, which cooks quicker than regular farro. The farro adds a really wonderful, almost nutty flavor, and has a great chewy texture. You can use any type of farro for this dish, but the cooking time may increase if you are using whole farro.
I like adding classic ‘soup vegetables’ in like onion, carrots, celery, and parsley. I find that it gives this soup a similar flavor to more traditional chicken rice or turkey rice soups!
For spices, I use thyme, salt, pepper, and a low sodium chicken broth. Homemade turkey broth is another great option.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How To Make Turkey Soup with Farro
- In a large soup pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add in the carrots and celery and cook for an additional 5 minutes.
- Add the chopped leftover turkey meat, farro, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer for about 25 minutes until vegetables are fully cooked.
- Taste and adjust seasoning as needed – adding more salt or pepper to taste.
- Stir in the fresh parsley, and enjoy!
Recipe FAQs
Yes! Leftover roasted turkey (like from a Thanksgiving or Christmas roast) works perfectly. Just shred or chop the meat into bite-sized pieces and add it in!
Yes, this soup freezes well. Be sure to store it in an airtight container for up to 3 months. And when you’re ready to eat, gently heat it on the stove until hot.
Leftover soup will last about 4 days in the fridge. Store it in a sealed container (I like using airtight mason jars) and reheat on the stovetop or in the microwave.
More Great Turkey Recipes
- Ground Turkey Stuffed Acorn Squash
- Turkey Salad with Greek Yogurt
- Turkey Butternut Squash Chili
- Ground Turkey Bolognese
- Instant Pot Cabbage Soup with Turkey
- Instant Pot Turkey Rice Soup
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Turkey Farro Soup
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 4 cloves garlic chopped
- 3 carrots sliced
- 2 stalks celery chopped
- 2 cups cooked turkey chopped or shredded
- 1 cup pearled farro
- 1 teaspoon thyme
- 8 cups chicken broth or turkey broth or water
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground Black Pepper
- 1 cup fresh parsley chopped
Instructions
- In a large soup pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent. Add in the carrots and celery and cook for an additional 5 minutes.
- Add the chopped leftover turkey meat, farro, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer for about 25 minutes until vegetables are fully cooked.
- Taste and adjust seasoning as needed – adding more salt or pepper to taste.
- Stir in the fresh parsley, and enjoy!
Notes
How To Store Leftovers
Leftover soup will last about 4 days in the fridge. Store it in a sealed container (I like using airtight mason jars) and reheat on the stovetop or in the microwave.Nutrition
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