Creamy Leftover Turkey Gravy Vegetable Soup with Bow-Tie Noodles

A cozy, frugal soup that turns Thanksgiving leftovers — turkey, gravy, mixed vegetables, and creamed corn — into a generous pot of comfort. Ready in about 30 minutes.

Serves: 4–6 | Time: 25–35 minutes

This soup was born from the best part of holiday cooking: leftovers. Instead of letting gravy and creamed corn sit in the fridge, use them as the flavorful backbone for a creamy, vegetable-forward soup. Bow-tie (farfalle) noodles add a fun bite and hearty texture — perfect for family meals or a quick weeknight pantry rescue.

Ingredients

2 cups leftover turkey gravy (or thick turkey pan juices)
4 cups turkey or chicken stock, plus more if needed
1 can (14–15 oz) creamed corn
2 cups mixed vegetables (frozen or leftover roasted veg)
1 cup uncooked bow-tie (farfalle) pasta
2 cups cooked turkey, shredded or chopped (optional)
1 small onion, diced (optional)
2 tbsp butter or neutral oil
1–2 cloves garlic, minced (or 1 tsp garlic powder)
½–1 tsp dried thyme (or 1 tsp poultry seasoning)
Salt and freshly ground black pepper, to taste
Splash of cream or milk (optional, for extra richness)

Instructions

Sauté aromatics: In a large pot over medium heat, melt the butter (or warm the oil). Add the diced onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Incorporate gravy: Whisk in the leftover turkey gravy. If the gravy is very thick, immediately add ½–1 cup of stock and whisk until smooth to loosen it.
Add stock & seasonings: Pour in the remaining stock. Stir in thyme (or poultry seasoning), and bring the mixture to a gentle simmer.
Add vegetables & creamed corn: Stir in the mixed vegetables and the can of creamed corn. Simmer 5–7 minutes to heat through and allow flavors to marry.
Cook the pasta: Add the uncooked bow-tie pasta to the simmering soup. Cook according to package directions (usually 8–12 minutes) until al dente. Add extra stock or water if the soup becomes too thick while the pasta cooks.
Finish with turkey & cream: Stir in the cooked turkey (if using) and heat through. If you want a silkier finish, add a splash of cream or milk and warm gently—do not boil after adding dairy.
Season & serve: Taste and adjust salt and pepper. Serve hot, garnished with chopped parsley or sliced green onions if desired.

Notes & Tips

Gravy thickness: Leftover gravy varies — if it’s very concentrated or salty, thin with more stock or water and taste before salting.
Pasta timing: If you expect leftovers, cook the pasta separately and add to bowls when serving to avoid over-softening on reheating.
Make-ahead & storage: Store cooled soup in the refrigerator for up to 3–4 days. Reheat gently on the stove; add a splash of stock if needed.
Stretch it: Add a drained can of white beans or an extra cup of corn to feed more people without losing texture.

Optional Add-Ins & Variations

Try one or more to change the character of the soup:

Handful of baby spinach stirred in at the end
Smoked paprika or a dash of hot sauce for warmth
Cooked bacon crumbles or crisped croutons for texture
Swap farfalle for small shells, elbow macaroni, or orzo

Admiral's Table