Go Back
+ servings
Turkey Soup with Couscous and Spinach

Turkey Soup with Couscous and Spinach

The Foodie Physician
This delicious, hearty soup is the perfect way to use up your Thanksgiving leftovers.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6
Calories 297 kcal


  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • Kosher salt and black pepper
  • 2 cloves garlic, minced
  • 3-4 sprigs thyme
  • 1 bay leaf
  • 2 quarts (8 cups) homemade turkey stock* (can substitute low sodium chicken stock)
  • ¾ cup pearl (Israeli) couscous (can substitute pastina or orzo)
  • 3 cups shredded leftover turkey meat
  • 1 tablespoon lemon juice plus 2 teaspoons zest
  • 2 ounces baby spinach (about 2 packed cups)
  • ¼ cup grated Parmesan cheese


  • Heat the oil in a large pot over medium high heat. Add the onion, carrot and celery. Season the vegetables with salt and pepper and cook 5-6 minutes until partially softened. Stir in the garlic, thyme and bay leaf and cook another minute until fragrant. Add the stock along with 1 ½ teaspoons salt and ½ teaspoon pepper.
  • Bring the mixture to a boil, then reduce heat to a simmer and partially cover the pot. Simmer about 10 minutes and then add the couscous. Simmer another 10-12 minutes until cooked. Stir in the turkey, lemon juice, zest and spinach. Cook another 5 minutes until turkey is heated through and spinach is wilted. Taste and adjust seasoning with salt and pepper as needed.
  • Remove thyme stems and bay leaf before serving. Pour the soup into bowls and top each with 2 teaspoons Parmesan cheese. Serve hot.


* To make homemade turkey stock, remove all the meat from the turkey and place the carcass in a large pot along with 1 onion (halved), 1 carrot (halved), 1 stalk celery (halved), 1 bay leaf and 2 quarts reduced sodium chicken stock. Bring mixture to a boil then reduce to a simmer. Simmer for 1 to 1 ½ hours then strain the solids and reserve the stock.


Calories: 297kcal | Carbohydrates: 37.3g | Protein: 21.9g | Fat: 7.9g | Saturated Fat: 2.9g | Fiber: 8.4g
Did You Make This Recipe?Tag @thefoodiephysician and hashtag #thefoodiephysician on Instagram. If you liked this recipe, please click on the stars and rate it!