When the air gets that certain chill, my cooking always turns toward the cozy and the comforting.
This ground turkey soup is my latest favorite, a one-pot wonder that’s both hearty and incredibly simple to make.
Why This Soup is a Weeknight Hero
Let’s be honest, after a long day, you want something delicious without a sink full of dishes.
This soup delivers exactly that, coming together in about 40 minutes from start to finish, all in a single pot.
The savory broth, loaded with tender veggies and lean protein, feels like a warm hug.
And the leftovers, honestly, might be even better the next day for lunch.
Ingredients Needed for the Recipe
Gathering your ingredients first makes the whole process flow so smoothly.
Here’s what you’ll need to create this flavorful pot of soup.
- Extra Virgin Olive Oil: For sautéing our vegetables to perfection.
- Mirepoix (Onion, Carrot, Celery): The essential flavor base for any great soup.
- Ground Turkey: A lean, mild protein that soaks up all the wonderful broth flavors.
- Garlic: Fresh cloves, minced, for that irreplaceable aromatic punch.
- Italian Seasoning, Salt & Pepper: Simple, classic herbs that build a warm, familiar taste.
- Tomato Paste: This little can is a flavor powerhouse, adding a rich, savory depth.
- Chicken Broth: The liquid foundation of our soup—good quality makes a difference.
- Crushed Tomatoes: They add body and a subtle sweetness to the broth.
- Potatoes: Diced for soft, comforting bites that thicken the soup slightly.
- Frozen Green Peas: For a pop of sweet color and freshness at the very end.
- Fresh Parsley: A bright, herbal garnish to finish everything off beautifully.
How to make Ground Turkey Soup?
The method is straightforward, but each step builds a layer of flavor.
Just follow along, and you’ll have a fantastic dinner ready in no time.
Step 1 – Sauté the Aromatics
Heat the olive oil in your large pot over medium-high heat.
Add the diced onion, carrots, and celery, and sauté until they just begin to soften.
Step 2 – Brown the Turkey
Add the ground turkey, garlic, and all your seasonings to the pot.
Break up the turkey with a spoon as it cooks until it’s no longer pink, then stir in that crucial tomato paste.
Step 3 – Build the Broth
Now, pour in the chicken broth and add the crushed tomatoes and diced potatoes.
Bring it all to a lively boil, then reduce the heat, cover the pot, and let it simmer gently.
Step 4 – The Final Touches
After about 20 minutes, when the potatoes are tender, stir in the frozen peas.
They only need a minute in the hot broth—this keeps their vibrant color and texture.
Step 5 – Serve and Enjoy
Give the soup a final taste, adjusting salt or pepper if you like.
Ladle it into bowls and finish each one with a sprinkle of fresh, chopped parsley.
Tips
A few little insights from my kitchen can make your soup even better.
- Cut your vegetables into similar-sized pieces. It ensures they all cook at the same, even rate.
- For a lower-sodium option, simply use a low-sodium broth and control the salt yourself.
- You can absolutely chop the onions, carrots, and celery ahead of time. Store them in the fridge for a few days to speed up dinner.
- Don’t bother thawing the peas, really. Toss them in frozen—they cook almost instantly.
- A squeeze of fresh lime juice over your bowl just before eating? It’s a game-changer for brightness.
Making It Your Own: Easy Variations
The best recipes are the ones you can adapt to your taste, or to what’s in your pantry.
This soup is wonderfully flexible, so feel free to play around.
Swap the potatoes for a handful of small pasta, like ditalini or elbow macaroni, for a different kind of comfort.
Other vegetables, think corn, green beans, or even diced sweet potato, would be right at home here.
For a creamy, rich version, stir in a splash of heavy cream or coconut milk just before serving.
And for a plant-based twist, use vegetable broth and replace the turkey with a can of rinsed white beans or lentils.
Storing Your Soup for Later
This soup makes fantastic leftovers, and it freezes beautifully, which is always a win.
Let the soup cool completely before transferring it to airtight containers for storage.
It will keep in the refrigerator for up to five days, and the flavors meld wonderfully.
To freeze, leave about an inch of space at the top of your container for expansion.
It can be frozen for up to three months, giving you a ready-made meal for a future busy day.
Ground Turkey Soup Recipe
Description
This Ground Turkey Soup recipe is easy, hearty, and so delicious! It features extra-lean protein, fresh veggies, and a wonderful savory broth. Perfect for chilly days and weeknight dinners, this one-pot soup comes together in under 40 minutes and makes excellent leftovers.
Ingredients
Instructions
-
Sauté mirepoix
In a large pot over medium-high heat, add olive oil. Once hot, reduce heat to medium. Add diced onion, carrots, and celery. Sauté for about 5 minutes or until vegetables begin to soften. -
Brown the turkey
Add ground turkey, garlic, Italian seasoning, salt, and pepper. Cook for about 7 minutes, breaking up the meat with a wooden spoon, until no longer pink. Stir in tomato paste and mix well. -
Simmer soup
Pour in chicken broth, then add crushed tomatoes and diced potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until potatoes and vegetables are tender. -
Add peas
Stir in frozen green peas and cook for 1 additional minute until heated through. -
Serve
Taste and adjust seasonings if needed. Ladle into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9 gg14%
- Saturated Fat 2 gg10%
- Trans Fat 0 gg
- Cholesterol 35 mgmg12%
- Sodium 620 mgmg26%
- Potassium 720 mgmg21%
- Total Carbohydrate 20 gg7%
- Dietary Fiber 4 gg16%
- Sugars 6 gg
- Protein 18 gg36%
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead tip: Wash and chop veggies up to 2–3 days in advance and store in the fridge.
- Low-sodium option: Use low-sodium broth and adjust salt to taste.
- Freezing: Freeze for up to 3 months. Leave headspace in containers for expansion.
- Serving suggestion: Top with a squeeze of lime or serve with garlic bread or cornbread muffins.
