Cheesy Turkey and Spinach Soup
- Total Time: 40 mins
- Yield: 8 servings 1x
Description
This rich and creamy soup makes use of leftover turkey, which is something you might have a lot of later this month.
Ingredients
Units
Scale
- 8 cups (1.92 L) of chicken broth
- 2 cups (480 ml) of turkey pieces, chopped into small bite size pieces
- 1/2 cup (120 ml) of shredded carrots
- 1/2 cup (120 ml) of onion, I like to use half red onion and half green onion
- 2-3 cups (480-720 ml) of fresh, washed spinach
- 4 T. (60 ml) butter
- 1/4 cup (60 ml) of flour
- 1 cup (240 ml) of cream
- salt to taste
- pepper to taste
- 1/2 cup (120 ml) shredded parmesan cheese
- 1 cup (240 ml) of shredded sharp cheddar cheese
Instructions
- In a large stock pot, combine broth, carrots, onions and turkey pieces. Bring to a boil to cook the carrots through.
- In a small pan, melt butter and add flour. Cook for a few minutes, add cream. Cook until thickened.
- Add the rue to the broth and stir. If the soup is not as thick as you would like, you can add a flour/water mixture to make it thicker.
- Add the cheese and stir to melt the cheese in the soup.
- Throw the fresh spinach into the soup and stir. The spinach should wilt and cook while in the soup.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
- French Onion Soup with Braised Short Ribs and Gruyère
- Wisconsin Beer Cheese Soup
- Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
What is the butter-and-flour mixture added to the soup, and why is it made separately?
It is a roux — 4 tablespoons of butter cooked with 1/4 cup of flour, then finished with 1 cup of cream until thickened. Making it separately ensures the flour cooks out fully before being stirred into the broth, preventing a raw flour taste in the finished soup.
What if the soup isn’t thick enough after adding the roux?
The recipe says you can stir in a flour-and-water mixture to thicken it further. Add it gradually and simmer briefly so the soup doesn’t taste starchy.
Do you need to pre-cook the spinach before adding it?
No — the instructions say to throw the fresh spinach directly into the finished soup and stir; it wilts and cooks in the hot broth in just a couple of minutes.
