Turkey Stracciatella Soup Recipe

This leftover turkey soup brings elegant Italian simplicity to your post-holiday kitchen. Stracciatella, meaning “little shreds” in Italian, is traditionally made by streaming whisked eggs into hot broth, forming delicate ribbons that give the soup its signature look and luxurious texture. Here, shredded cooked turkey stands in for the classic chicken, turning leftovers into something fresh and warming.

The base begins with classic onion, carrot, and celery, gently sautéed until golden and fragrant. A touch of white wine deglazes the pot, pulling up flavorful browned bits before rich chicken broth joins the mix. From there, tender turkey and fresh greens simmer together, their flavors melding into a clear, savory broth. The egg and Parmesan mixture swirls in to create the signature stracciatella effect of fine, silky ribbons that float through every spoonful.

Pastina noodles add soft, satisfying body, while a finishing drizzle of extra-virgin olive oil and a sprinkle of crushed red pepper bring brightness and warmth. Each bite balances freshness and comfort: the lightness of spinach, the savoriness of turkey, and the subtle nutty depth of Parmigiano-Reggiano. Whether you’re using up holiday leftovers or simply craving a nourishing bowl of soup, this recipe delivers an elegant meal that feels both restorative and special.

Pastina and its substitutes

Pastina is a term for tiny Italian pasta traditionally served in broth or with butter and cheese, such as orzo, acini di pepe, couscous, or stelline. Their small size and quick cooking time make them ideal for delicate soups and easy meals for children. If pastina isn’t available, good substitutes include orzo, acini di pepe, couscous, or stelline. These small pasta shapes have similar textures and cook quickly, making them perfect replacements that maintain the same delicate, comforting feel in soups and light dishes.

Notes from the Food & Wine Test Kitchen 

• For picture-perfect egg ribbons, stir in one direction and pour the egg mixture slowly and steadily.
• If reheating leftovers, add extra broth since the pasta continues to absorb liquid.
• A Parmesan rind simmered in the broth deepens the umami flavor. Remove it before adding the greens. If it’s still firm, you could use it again in another broth; if it’s now tender, you could chop it and eat the pieces as a snack or mix them back into the finished soup.

Suggested pairing

Pair this comforting soup with a crisp, citrusy Verdicchio dei Castelli di Jesi Classico from Italy, such as 2022 Garofoli Macrina. The wine’s gentle acidity and minerality balance the richness of the Parmesan-egg ribbons and complement the soup’s herbal notes from basil and spinach.

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.