Ground Turkey Soup

This Ground Turkey Soup recipe is easy, hearty, and so delicious! It features extra-lean protein, fresh veggies, and a wonderful savory broth.

It’s peak soup season where my family lives, and I’ve been cooking my way through these 30 Healthy Soup Recipes to help us stay warm and cozy. Easy, hearty recipes like this Chicken Noodle Soup and Spinach Sweet Potato Soup are always hit in my house.

I had some extra ground turkey on hand from making these Easy Ground Turkey Stuffed Peppers, so of course I’m going to turn it into a soup! If you like this Ground Turkey soup, you’ll definitely want to check out my Ground Turkey White Bean Kale Soup and Ground Turkey Soup With Vegetables.

Ingredients to Make Ground Turkey Soup

Extra virgin olive oil: I always start this soup with a good drizzle of extra virgin olive oil. It gives the base a rich, fruity depth that a neutral oil just doesn’t bring. That said, avocado oil or any neutral oil works perfectly fine if that’s what you have on hand.

Mirepoix (onion, carrots, and celery): This classic trio is the flavor foundation of the soup. I always dice everything roughly the same size so the vegetables cook evenly and you get a little bit of everything in each spoonful. I prefer fresh here, but pre-cut frozen mirepoix works great when I’m short on time.

Ground turkey: I use extra-lean ground turkey in this recipe because it keeps the soup light without sacrificing protein. I’ve also made this with ground chicken and ground beef on different occasions, and both work beautifully. If you use a fattier ground meat, I recommend draining the excess fat before adding the tomato paste.

Garlic: I always mince fresh garlic cloves for this soup because the flavor is so much brighter. That said, jarred pre-minced garlic is a perfectly good shortcut on busy weeknights, and I use it myself when I need to get dinner on the table fast.

Italian seasoning: I keep the seasoning simple here, and Italian seasoning does all the heavy lifting. I’ve also added a bay leaf or a pinch of dried oregano when I want a little more depth. Feel free to adjust to your taste.

Tomato paste: Please don’t skip this. I always add tomato paste to this soup because it concentrates the tomato flavor and gives the broth a rich, savory depth that crushed tomatoes alone can’t deliver. I stir it in right after the turkey is browned so it has time to cook and develop.

Chicken broth: A good quality chicken broth makes a real difference in this recipe. I love using homemade chicken broth when I have it, but a store-bought low-sodium version works great too. It gives you more control over the salt level.

Crushed tomatoes: I prefer crushed tomatoes here because they melt into the broth and give it a beautiful body. Diced tomatoes also work if you like more texture in your soup.

Potatoes: I always peel my potatoes for this soup. I prefer a waxy variety like Yukon Gold because they hold their shape well during cooking and don’t turn mushy. You can also leave the skin on as long as you scrub them well.

Frozen green peas: I add the frozen peas right at the end, and I never bother thawing them first. They only need about a minute in the hot broth and they add a lovely pop of color and a little sweetness that balances the savory broth perfectly.

Fresh parsley: I always finish this soup with a handful of freshly chopped parsley. It brightens everything up and adds a little freshness to each bowl.

Instructions to make this soup

Step 1: Sauté the mirepoix. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the pot and the oil are hot, turn the heat down to medium. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. I always make sure to cook the mirepoix first before adding anything else, because this is where the flavor foundation of the soup is built. Rushing this step means a flat-tasting broth.

Step 2: Brown the turkey and build the flavor. Add the ground turkey, garlic, Italian seasoning, salt, and pepper. Use a wooden spoon to break up the meat as it cooks, about 7 minutes. Once the turkey is no longer pink, add the tomato paste and stir well. I never skip stirring the tomato paste directly into the meat, because cooking it for a minute or two before adding the liquid deepens the flavor significantly and gives the broth that rich, savory color.

Step 3: Add the broth and vegetables. Pour in the chicken broth, then add the crushed tomatoes and potatoes. Bring everything to a boil, then lower the heat, cover the pot with a lid, and let the soup simmer for 15 to 20 minutes, or until all the vegetables are tender. I always cover the pot during this step to keep the heat steady and prevent too much liquid from evaporating.

Step 4: Add the peas and adjust the seasoning. Once the vegetables are tender, add the frozen green peas and stir well. Simmer for 1 more minute. I always add the peas at the very end because they cook so quickly, and adding them too early turns them dull and mushy. Then I taste and adjust the salt and pepper before serving.

Step 5: Garnish and serve. Ladle the soup into bowls and top with freshly chopped parsley. That little bit of fresh herb at the end makes such a difference, it brightens the whole bowl.

What To Serve with Ground Turkey Soup

This soup is hearty enough to be a complete meal on its own, but I love pairing it with something on the side to round out the dinner. Here are my favorite options:

Crusty bread or garlic bread. Nothing beats a warm, crusty slice of bread for dipping into that savory broth. My garlic bread is always my first choice, and it comes together in just minutes.

Cornbread muffins. These fluffy cornbread muffins are a wonderful pairing with this soup. They’re soft, slightly sweet, and perfect for soaking up every last drop of broth.

A simple green salad. When I want to keep things light, I serve this soup alongside a simple green salad with a light vinaigrette. It balances the heartiness of the soup really nicely.

Recipe Variations

Pasta: This ground turkey soup is also fantastic with pasta instead of potatoes, similar to my Pasta Soup with Sweet Potato and Peas.

Veggies: Feel free to use whatever veggies you have on hand! I typically go with carrots, celery, and onion, but you can also use corn, cauliflower, sweet potatoes, and so much more.

Cream: If you don’t need this ground turkey soup recipe to be dairy-free, I suggest adding a splash of heavy cream. It makes the soup rich, creamy, and SO delicious.

Vegan: You can easily make this a vegan soup with just a couple of swaps. I recommend using veggie broth and subbing the meat for beans or legumes.