Have you ever looked at your leftover turkey and felt a twinge of excitement? That's the spark of creativity waiting to ignite, and with this Leftover Turkey Marsala Soup, you're about to fan those flames into a full-blown fire of deliciousness.

Leftover Turkey Marsala Soup in a Slow Cooker

Chicken Marsala Soup

I am a huge fan of slow cooker recipes, especially once the weather cools off in the fall. If you are looking for more ideas for your slow cooker check out these Weight Watchers slow cooker recipes. Now that I have my instant pot, I can make all my favorite soups and stews in a fraction of the time.

Reasons You'll Love This Recipe

There's something inherently comforting about a bowl of soup, isn't there? It's like a warm hug from the inside, especially when the weather outside is frightful. This Leftover Turkey Marsala Soup is more than just a recipe; it's a ritual of comfort, a tradition of transformation, and a testament to the endless possibilities that leftovers offer. It tells a story with each spoonful – a story of gatherings, laughter, and the love that goes into a shared meal.

The Magic of Marsala

Marsala wine is the hero of this dish, infusing it with a depth of flavor that's both sophisticated and comforting. Originating from Sicily, Marsala brings a touch of Italian finesse right into your kitchen. Its rich, slightly sweet, and nutty flavor profile complements the turkey in a way that feels like they were destined to come together. But the magic of Marsala doesn't just lie in its taste; it's also about versatility. Whether you opt for a dry or sweet Marsala, you're not just cooking; you're creating art.

Health on a Spoon

When the holiday indulgence has left you craving something nourishing, this soup steps in as your savior. It's brimming with lean protein from the turkey, and mushrooms, those wonderful sponges of flavor, also pack a punch of health benefits. They're low in calories yet rich in selenium, potassium, and B vitamins. This soup isn't just food; it's fuel for your body, giving you all the good stuff without compromising on taste.

Frequently Asked Questions:

What Do I Serve With This?

What's a great dish without the perfect accompaniment? Picture this: a rustic piece of crusty bread, toasted to golden perfection, sitting beside your bowl of soup. It's not just a side; it's an integral part of the experience. It's there to sop up every last drop of the Marsala-infused broth, ensuring that not a single note of flavor goes unnoticed.

Can I Customize This Recipe?

The beauty of this soup – and indeed, any soup – lies in its customizability. Want to add a bit of heat? A dash of red pepper flakes can do wonders. Yearning for some greens? Spinach or kale can be wilted into the pot for an extra nutrient boost. The soup is a canvas, and you, my friend, are the artist.

What can I substitute for Marsala wine?

Marsala wine isn't something I normally keep in my kitchen, so I find myself searching for an alternative that won't drastically change the flavor of the dish. Part of the charm of cooking is improvisation! If you have any white wine and any kind of brandy, you can make an easy substitute by trading 1/4 cup of Marsala wine for 1/4 cup of white wine and a teaspoon of brandy. Another alternative is to use either Port wine or Pinot Noir, although depending on the brand can be a rather expensive option.

Is there a non-alcoholic Marsala substitute?

Yes! The goal is to capture the essence of richness and depth of marsala wine's flavor, and there are many roads to that destination. The good news is that yes, there is a substitute for Marsala wine that is non-alcoholic. Keep in mind that the alcohol will evaporate during the cooking process anyway, but some cooks will prefer to just not cool with alcohol at all. If you are searching for a non-alcoholic substitute the best mixture is to use 1/4 cup of white grape juice, 1 tablespoon of vanilla extract and 2 tablespoons of sherry vinegar.

Can I make this with shredded chicken instead?

If the relatives took home all of your leftover turkey, you can easily make a basic shredded chicken in your slow cooker by following this recipe posted by Emily Bites. Simply add raw boneless, skinless chicken breasts to your slow cooker, seasoned with salt and pepper and cover with water or reduced-sodium chicken broth. Replace the lid and cook on low for 7-8 hours or on high for about 4 hours. You can also shorten this time by using your instant pot.

Tips and Tricks for the Perfect Soup

Now, let's talk about some tips and tricks to elevate your soup game. Firstly, don't rush the sauté. Allowing the mushrooms to brown properly is crucial as it builds a foundation of flavor. And when it comes to pressure cooking, it's a marvel, locking in taste and tenderness in a fraction of the time it would take on the stovetop.

While you're at it, you can use shredded turkey or shredded chicken in these Chicken Fajita Lettuce Wraps!

Chicken Marsala Soup

So warm and comforting, this is a recipe you will want to have handy! Make sure you pin this to your Pinterest for later!

How Many Points Are In This Recipe?

With the new PersonalPoints Plan, points can vary for each individual person based on their unique list of zero point foods. Points can also vary with different brands. Please use your recipe maker to determine your exact points.

Are You on WW Connect?

Find me on WW Connect @Sassycooking_Alyssa to see my full recipe list!

leftover turkey marsala

Instant Pot Leftover Turkey Marsala Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

The perfect way to use up that leftover Thanksgiving turkey. A few simple ingredients and you have a delicious soup in about 30 minutes.


  • 1 tbsp Extra Virgin Olive Oil
  • 8 oz White Mushrooms, sliced
  • ⅔ cup Marsala Cooking Wine, dry
  • 6 cups Chicken Stock, low sodium
  • 16 oz Shredded Turkey Breast
  • 4 Green Onions (Scallions), Thinly Chopped, white and green parts separated.
  • Salt and Pepper, to taste


  1. Start your instant pot on the saute function, add olive oil and mushrooms, stirring until the mushrooms start to soften. Season with a sprinkle of salt and pepper.
  2. Add white parts of the onion and cook for 1-2 minutes.
  3. Add the remaining ingredients, switching the function to "Manual pressure" for 10 minutes and place the lid on the instant pot.
  4. You can use quick release once the timer is up, ladle the soup into bowls and garnish with chopped green onion.
Nutrition Information
Yield 6 Serving Size 1 grams
Amount Per Serving Calories 195Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 844mgCarbohydrates 6gFiber 1gSugar 2gProtein 27g

*This is an automatic calculation by a third party app*

This Leftover Turkey Marsala Soup is just the beginning. Think of all the dishes waiting to be discovered, the flavors waiting to be explored. Leftovers are a gateway to innovation, and with recipes like this, you're well on your way to becoming not just a cook, but a culinary alchemist.

Join the Conversation

Have questions? Tips of your own? Or maybe a story about how this soup brought a little extra joy into your day? Drop a comment below or reach out on social media. Your insights and experiences are what make this community a fountain of shared knowledge and joy.

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  1. Howdy! I’m at work surfing around your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Keep up the great work!

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