Black Friday Soup–a light and healthy leftover turkey soup that is perfect for the days after Thanksgiving! Make it in the Instant Pot or the slow cooker.
Black Friday Soup
The day after Thanksgiving is a perfect time to feed your family something lighter and healthier and use up any leftover turkey you may have (if you don’t have leftover turkey you can make this with chicken). This soup fits the bill. With spinach, carrots and tomatoes you get your veggies in. If you have any leftover dinner rolls or cornbread it pairs perfectly with this soup. This soup is great as lunch or dinner. Enjoy!
Ingredients/Substitution Ideas
- Olive Oil–or canola, vegetable
- Diced Onions–fresh or frozen
- Chicken Broth–or Better than Bouillon
- Carrots
- Celery
- Garlic Powder
- Dried Parsley
- Black Pepper
- Poultry Seasoning
- Kosher Salt
- Petite Diced Tomatoes–or crushed, stewed
- Russet Potato–or red potatoes or a can of white beans (rinsed and drained)
- Chopped Leftover Turkey–or rotisserie chicken
- Chopped Spinach–or kale
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the oil and onions. Sauté for 3-4 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Let the broth start to heat up on the saute setting while you gather the rest of your ingredients.
Add in the carrots, celery, garlic powder, parsley, pepper, poultry seasoning, salt, tomatoes, potatoes and turkey.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir in the spinach. Salt and pepper to taste.
Ladle into bowls and serve.
Notes/Tips
- Serve with leftover thanksgiving dinner rolls.
- Try adding in any other veggies you like. For example corn, green beans or mushrooms all work great!
- Squeeze a twist of lemon in for some more brightness.
- Sprinkle some parmesan cheese on top of each serving.
- This recipe is gluten free and dairy free (leave out parmesan).
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with spinach are Instant Pot Spinach and Ravioli Lasagna and Straight out of Heaven Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Black Friday Soup
- Prep Time: 25 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 28 minutes
- Yield: 6 servings 1x
Description
A light and healthy leftover turkey soup that is perfect for the days after Thanksgiving! Make it in the Instant Pot or the slow cooker.
Ingredients
- 2 tsp olive oil
- 1/2 cup diced onions
- 6 cups chicken broth
- 3 medium carrots, peeled and cut into 1/2 inch slices
- 1 celery rib, sliced
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 1 (14.5 oz) can petite diced tomatoes
- 1 medium Russet potato, peeled and cut into cubes
- 2 1/2 cups chopped leftover turkey
- 1 cup chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and onions. Sauté for 3-4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Let the broth start to heat up on the saute setting while you gather the rest of your ingredients.
- Add in the carrots, celery, garlic powder, parsley, pepper, poultry seasoning, salt, tomatoes, potatoes and turkey.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach. Salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients except oil and spinach into slow cooker.
- Cover and cook on low for 4 hours, or until potatoes are tender. Stir in the spinach. Salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More healthy soups to try…
Mulligan Soup
An easy Instant Pot or slow cooker soup with meat, potatoes and lots of veggies. It’s one of those soups you can tailor to what you have on hand.
Montana Soup
Instant Pot or slow cooker chicken soup with lentils, farro and kale. A hearty and healthy soup.
Shutdown Soup
This smoky, slightly spicy chipotle chicken soup is full of flavor and is easy to throw together in the Instant Pot or slow cooker.
Arkansas Soup
A hearty cabbage and beef soup made with V8 juice, red beans, sweet corn, and Rotel tomatoes for a flavorful dinner! Easy to make in the Instant Pot or slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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