Hearty Turkey and Pearl Barley Soup

Overhead view of a white bowl of tomato-based turkey and barley soup topped with shaved parmesan and chopped parsley, with a spoon resting in the bowl on a rustic wooden table.

A hearty tomato-based soup packed with pearl barley, shredded leftover turkey, vegetables, and baby spinach, finished with shaved parmesan. It is savory and chewy, and filling enough to be dinner on its own. Make it after a holiday roast or any night there is cooked turkey to use up.

Prep Time 15

Cook Time 1 15

Total Time 1 30

Serving Size 6 bowls

Equipment

1 large soup pot with a lid, or a Dutch oven

Ingredients

2 tablespoons olive oil
1 large onion diced
2 medium carrots peeled and diced
2 celery stalks diced
1 yellow bell pepper diced
3 garlic cloves minced
½ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon dried thyme
1 teaspoon Italian seasoning
6 cups chicken broth
2 cups tomato puree or passata
½ cup pearl barley
2-½ cups leftover turkey shredded with a fork
3 cups baby spinach
¼ cup fresh parsley chopped
2 ounces shaved parmesan cheese for serving
Sea salt and black pepper to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Add in the onion, carrots, celery, bell pepper, and garlic; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the veggies soften up slightly, around 3-4 minutes.
Add in the oregano, paprika, thyme, and Italian seasoning; continue cooking until the spices become fragrant, another 1-2 minutes.
Pour in the chicken broth and tomato passata; increase the heat the high. Bring the soup to a boil, add in the pearl barley, then immediately decrease the heat to medium and cover with a lid. Let the soup simmer away until the barley is cooked through, around 45-65 minutes depending on your particular barley.
Uncover and add in the turkey, baby spinach, and parsley. Continue cooking until the turkey is heated through and the parsley is wilted, another 6-8 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
Serve immediately with shaved parmesan on top. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze without the parmesan for up to 3 months. The barley keeps absorbing broth as it sits, so loosen the soup with a splash of broth or water when reheating.

To make ahead, cook the soup through the barley simmer up to a day early, refrigerate, then reheat and add the turkey, spinach, and parsley just before serving.

Nutrition information is an estimate and will vary with the specific ingredients used.