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Turkey Stuffing Soup

Rated as 5 out of 5 Stars

"This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!"
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1 h 55 m servings 296
Original recipe yields 8 servings


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  1. Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. Scoop hot noodles into deep serving bowls; ladle soup on top.


  • Cook's Notes:
  • Substitute one 14.5-ounce can of diced tomatoes for the fresh tomatoes if preferred.
  • Substitute beef stock for the turkey if desired.
  • Substitute 1 tablespoon dried parsley for the fresh parsley if desired.

Nutrition Facts

Per Serving: 296 calories; 14.1 22.8 20.4 63 892 Full nutrition

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Made this soup with both white and dark meat. Used one 32oz carton of beef stock and 3/4 of an 32oz chicken stock. I added more stuffing because it thickened the soup a little and also gave it m...