Ground Turkey Soup Recipe

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.