Hearty Turkey and Pearl Barley Soup: The Coziest Way to Use Leftovers

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There’s something deeply comforting about a big pot of soup simmering on the stove—especially when it’s filled with wholesome ingredients like tender turkey, hearty pearl barley, and loads of colorful vegetables. This Hearty Turkey and Pearl Barley Soup is my go-to after big family meals or holidays when I’ve got leftover turkey in the fridge and a craving for something warm and nourishing.

This isn’t just soup. It’s a meal. It fills you up without weighing you down and tastes even better the next day. Plus, it’s a great way to breathe new life into leftover turkey and turn it into something special. The tomato-infused broth adds richness, the pearl barley makes it satisfying, and the fresh spinach and herbs keep it light and bright.

What Makes This Turkey and Pearl Barley Soup So Comforting

Uses Up Leftover Turkey

No more dry turkey sandwiches! This soup turns leftovers into a completely new, comforting meal that’s full of flavor.

Hearty and Satisfying

Pearl barley adds body and texture, making this soup feel like a full meal—not just a light starter.

Packed with Veggies

From carrots and celery to spinach and bell pepper, it’s a rainbow of goodness in one pot. Nutritious, flavorful, and family-friendly.

Rich, Tomato-Infused Broth

The tomato puree deepens the flavor of the broth, giving it a cozy, rustic feel that’s perfect for chilly days.

Freezer-Friendly

Make a big batch and freeze leftovers for quick weeknight dinners or lunches. It holds up beautifully.

What You’ll Need for Turkey and Pearl Barley Soup (Ingredient Notes Included)

Here’s what you’ll need to make this delicious, rustic soup:

• 2 tbsp olive oil – For sautéing the veggies and adding a rich base flavor.
• 1 large onion, diced – Sweet and savory, the flavor base for most great soups.
• 2 carrots + 2 celery stalks, diced – Classic soup veggies that bring texture, color, and a little natural sweetness.
• 1 yellow bell pepper, diced – Adds brightness and a subtle sweetness.
• 3 garlic cloves, minced – The flavor boost that makes everything better.
• ½ tsp dried oregano + ½ tsp paprika + 1 tsp dried thyme + 1 tsp Italian seasoning – This spice mix brings warmth, depth, and a bit of herby magic.
• 6 cups chicken broth – A rich, savory base that ties it all together.
• 2 cups tomato puree or passata – Adds body and a deep, comforting tomato flavor.
• ½ cup pearl barley – Hearty, chewy, and perfect for soaking up all that broth.
• 2½ cups cooked turkey, shredded – Use up leftovers or rotisserie turkey/chicken.
• 3 cups baby spinach – Stirred in at the end for a fresh, green touch.
• ¼ cup chopped fresh parsley – For brightness and color.
• 2 oz shaved parmesan (for serving) – Adds that savory, salty finish.
• Salt and black pepper, to taste – Always adjust to your preference.

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How to Cook Turkey and Pearl Barley Soup (Step by Step)

1. Sauté the Vegetables

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, and garlic. Season with a little salt and pepper, and sauté for 3–4 minutes until the veggies start to soften and become fragrant.

2. Bloom the Spices

Add in the oregano, paprika, thyme, and Italian seasoning. Stir well and let them cook for 1–2 minutes to wake up the flavors—this step adds so much richness to the broth.

3. Add Broth, Tomato & Barley

Pour in the chicken broth and tomato puree. Turn up the heat and bring it to a gentle boil. Stir in the pearl barley, then reduce the heat to medium-low. Cover and let it simmer for 45–65 minutes. The barley will slowly swell and soften, soaking in all those flavors.

4. Add Turkey and Greens

Once the barley is tender, stir in the shredded turkey, fresh spinach, and chopped parsley. Simmer uncovered for another 6–8 minutes until the turkey is heated through and the spinach is wilted.

5. Taste & Serve

Give it a taste and adjust the seasoning if needed. Ladle the soup into bowls, top with shaved parmesan, and serve hot. Add crusty bread on the side and you’ve got a meal that feels like a warm hug.

Easy Cooking Tips for Perfect Turkey and Pearl Barley Soup

Use pre-cooked barley to speed up the process—just reduce simmer time and add it toward the end.

Dice your veggies evenly so they cook at the same pace.

Don’t overcook the spinach—stir it in at the end so it stays vibrant.

Simmer gently. A rolling boil can make the soup cloudy and overcook the barley.

Add a splash of balsamic vinegar right before serving for a rich, deep flavor boost.

Recommended Equipment

Large soup pot or Dutch oven – Big enough to hold everything and allow the soup to simmer evenly.

Wooden spoon – Ideal for stirring without scratching your pot.

Ladle – For easy serving without mess.

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How to Serve Turkey and Pearl Barley Soup

This soup is hearty enough to serve as a main course, but it also pairs beautifully with:

Crusty sourdough or whole grain bread

Simple green salad with lemon vinaigrette. You might love to checkout Quick Easy Broccoli Salad with Feta & Toasted Almonds

Roasted sweet potatoes for a comforting, filling side

Grilled cheese if you’re feeling indulgent

Don’t forget the parmesan—it takes it over the top.

Pair With Turkey and Pearl Barley Soup

To complete the meal, pair this soup with:

Chilled apple cider or a warm mug of herbal tea

A slice of cornbread for a rustic side

A crisp chardonnay or light pinot noir if serving for dinner

Strawberry Banana Granola Parfaits – Light, cool, and refreshing. It is a perfect contrast to warm, savory soup. The granola adds a crunchy texture alongside your hearty bowl. You can serve it as a starter or light dessert.

Diet-Friendly Adjustments

Gluten-Free: Use gluten-free barley substitutes like quinoa or brown rice.

Vegetarian: Swap turkey for white beans or lentils, and use veggie broth.

Low Sodium: Choose low-sodium broth and limit added salt. Use more herbs for flavor.

Low Carb: Replace barley with cauliflower rice and reduce tomato puree slightly.

Best Ways to Store

Refrigerate: Let soup cool, then transfer to airtight containers. Keeps for up to 4 days in the fridge.

Freeze: This soup freezes beautifully. Store in portions for up to 3 months. Thaw in the fridge overnight or warm gently on the stovetop.

Reheat: Reheat in a pot over medium-low heat. Add a splash of water or broth if it thickens too much.

Recipe Variations

Use chicken instead of turkey: Rotisserie chicken works great.

Add potatoes: Diced Yukon golds or red potatoes add extra heartiness.

Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.

Creamier version: Stir in a splash of cream or coconut milk at the end.

Add beans: White beans or chickpeas are a great way to add protein and fiber.

If there’s one recipe that feels like a warm, nourishing hug in a bowl, this is it. Hearty Turkey and Pearl Barley Soup is everything I want on a cold day: rich in flavor, packed with goodness, and made with simple ingredients I already have on hand. Whether it’s made from leftover holiday turkey or meal-prepped for the week ahead, it never disappoints.

So pull out that pot, gather your veggies, and let this soup work its cozy magic. I’d love to know how it turns out for you—feel free to share your twists or tell me what you paired it with!

5 Common Questions About Turkey and Pearl Barley Soup — Answered