Ground Turkey Soup

By: Olivia Updated: 3/30/24

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This Ground Turkey Soup recipe is hearty, healthy, and so delicious! It features extra-lean protein, nutritious veggies, and a wonderful savory broth. It’s gluten-free, dairy-free, and you can easily make it vegan, too!

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.

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This healthy ground turkey vegetable soup is such an easy comfort food. It only takes 40 minutes, including prep time, and it comes together in just one pot. This soup is great when you need something quick and nutritious for dinner, and you can enjoy the leftovers as hearty lunches throughout the week.

How To Make Ground Turkey Soup

Ingredients

Extra virgin olive oil — I like extra virgin oil, but any neutral oil will also work.
Mirepoix — A blend of diced onion, carrots, and celery.
Protein — Ground turkey is my preferred protein for this soup, but you can also use ground beef or chicken.
Garlic — I like to mince fresh garlic cloves, but you can absolutely use a jar of pre-minced garlic as well.
Seasonings — I keep the seasonings simple with Italian seasoning and salt and pepper to taste. But you can also add bay leaf and dried oregano.
Tomato paste — Don’t skip the tomato paste – it adds SO much flavor.
Chicken broth — A good quality chicken broth makes all the difference. I like to use homemade chicken broth when I have it on hand.
Tomatoes — Crushed tomatoes or diced tomatoes add a lot of depth to the broth.
Potatoes — I prefer to peel my potatoes. You can also leave the skin on as long as you scrub them well.
Frozen peas — Green peas add a really nice color and a little bit of sweetness.
Parsley – I like to finish the soup with a garnish of fresh parsley or cilantro.

Instructions

Sauté 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 to the pot. Sauté for about 5 minutes, or until the vegetables begin to soften.

Left: olive oil in a pot. Right: mirepoix cooking in the pot.

Brown the meat and add the rest of the ingredients:

Add the ground turkey, garlic, Italian seasoning, salt, and pepper. Cook the turkey for about 7 minutes, using a wooden spoon to break it up as it cooks. When the ground turkey is no longer pink, add the tomato paste and stir well.
Pour in the chicken broth, and then add the crushed tomatoes and potatoes. Bring everything to a boil, and then lower the heat. Close the pot with a lid. Allow the soup to simmer for 15-20 minutes or until all the vegetables are tender.

Left: ground beef added to the mirepoix. Right: broth, tomatoes, and potatoes added.

Add peas and adjust the seasonings:

Once the vegetables are tender, add the frozen green peas and stir well. Simmer the soup for 1 more minute to cook the peas.
At this point, taste and adjust any seasonings, if necessary.

Left: Frozen peas added to the soup. Right: parsley sprinkled on top.

Garnish and serve:

Top with fresh parsley, serve, and enjoy!

Expert Tips

I recommend cutting your vegetables all the same size, so they cook evenly. You can also use pre-cut frozen veggies to save time.
If you’re watching your salt intake, I suggest using a low-sodium broth and adding salt to taste.
You can do some of the prep work ahead of time. I like to wash and chop the veggies and store them in the fridge for up to 2-3 days, so they’re ready to go when I need them.
No need to thaw the frozen peas beforehand. They only take a minute or two to cook in the hot broth.
I prefer to wash and peel all of my veggies for this soup. You can leave the peel on the potatoes if you’d like, just be sure to give them a good scrub to remove any dirt.
Squeeze a little lime juice on top of your ground turkey soup to add extra flavor.

How To Store Leftovers

To Store: Once the soup has cooled, store it in an airtight container and keep it in the fridge for up to 5 days. Since this soup has tomatoes in it, I recommend a good glass container to keep it from staining.
To Freeze: Ground turkey soup is a great freezer-friendly recipe! Store it in a freezer-safe container and freeze for up to 3 months. Remember to leave space for the liquid to expand as it freezes.
To Reheat: Reheat the soup in the microwave or on the stovetop until it is heated through. I always give the soup a few stirs to make sure it’s heating evenly.

What To Serve with Ground Turkey Soup

Fresh-baked bread: My favorite way to enjoy a cozy bowl of soup is with warm, fresh-baked bread on the side. It’s especially great with crunchy garlic bread or fluffy cornbread muffins.
Savory scones or muffins: If you’re looking for a low-carb option, I recommend these incredible bacon and cheese scones or cauliflower muffins.
Crispy crackers: Honestly, what’s more classic than soup and saltine crackers? Did you know that you can also make your own crackers? Check out my easy almond flour crackers recipe for step-by-step- instructions!
Side salad: When I want a cozy, balanced meal, I’ll pair this soup with a fresh side salad. A few of my favorites are this simple arugula salad or this hearty broccoli salad.

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. To keep this recipe gluten-free, I recommend using brown rice pasta.
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.

Recommended Tools

Large pot: I love using my Dutch oven for this recipe, but a large stockpot will also work great.
Sharp knife: This recipe does require some prep work and chopping. I recommend a nice sharp knife to make dicing the veggies quick and easy.
Wooden Spoon: I prefer to use a sturdy wooden spoon to break up the ground turkey as it cooks.

Frequently Asked Questions

Can I use a different protein?

Absolutely! I’ll often swap the ground turkey for ground beef or chicken depending on what I have on hand. You can also easily make this recipe vegan with veggie broth and beans instead of meat.

Is this recipe gluten-free?

Ground turkey soup is naturally gluten-free and it’s also dairy-free! It’s a great option for an easy, allergy-friendly meal.

Can I make ground turkey soup in the Instant Pot?

You sure can! When I make this soup in the Instant Pot, I’ll use the sauté function to cook the ground turkey and veggies. Then, I’ll add the rest of the ingredients, make sure the valve is sealed, and pressure cook for about 7 minutes. Check out my Instant Pot Taco Soup recipe for step-by-step instructions.

Even More Cozy Soup Recipes

Kale Tortellini Soup

Ground Beef Vegetable Soup Recipe

Instant Pot Chicken Stew

Cabbage and Sausage Stew

Watch the Ground Turkey Soup Web Story.

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