I have a strange confession. I have celebrated 30 Thanksgivings but have never participated in a late-night round two leftover turkey sandwich binge. I know! Crazy right? Like, how does that even happen?
I personally love to start eating heathier between Thanksgiving and Christmas Eve, so I have never been huge on leftovers after the holiday. I give myself until bedtime on Thanksgiving to enjoy that extra piece of pie, but on Black Friday I’m all egg omelets and veggies. But, this was the first year we hosted at our house so I wound up with a whole bunch of turkey leftovers.
If you’ve been following me on Instagram and Snapchat, you know I’ve rekindled my love affair with Trader Joe’s, and I have been all about the Trader Joe’s hacks for quick and easy family-friendly recipes. I also fell back in love with my slow cooker, so what better way to use up those leftovers than a super easy slow cooker turkey soup? During this past week’s TJ’s haul, I found the cutest mini pesto tortellini and ricotta ravioli in the dry pasta aisle. I love these because Wyatt can eat them without me having to chop up the pasta into toddler-friendly pieces. They are also perfect for soups. TJ’s mirepoix (a pre-cut, pre-measured combo of onion, carrots, and celery for soup and sauce bases) has become a crucial weekly staple in our fridge. It can be found in the produce section and is in a deli-style plastic container. Although I may pay a little bit more for the pre-chopped goods, it is so so worth it. (Chopping onions always makes me cry which is so not cute for my makeup.)
If you don’t already use them, you have to get slow cooker liner bags. These are the best invention ever and make slow cooker clean up a breeze.
For our Thanksgiving feast, we had a bunch of homemade stock leftover from the meat which was a delicious base for the soup. I added in some organic free range TJ’s turkey stock just to thin it out a bit.
Keep in mind you can adjust the ratio of ingredients for a thicker or thinner soup. You can cube or shred the turkey based on your preference.
- 64 oz turkey stock (homemade or TJ’s organic free range – equal to 2 boxes of stock)
- 1 container TJ’s mirepoix
- 1 cup TJ’s frozen organic peas
- 1/2 package TJ’s mini pesto tortellini
- parsley, sea salt and fresh black pepper to taste
- 2-3 cups of leftover cooked turkey
- Line your slow cooker with a slow cooker bag.
- Place all ingredients in your slow cooker. Give a quick stir.
- Turn slow cooker on high for 4 hours.