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Ground Turkey Soup

A comforting and hearty soup made with tender ground turkey, fresh vegetables, and flavorful broth, perfect for cold days and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil Extra virgin olive oil tends to have the best flavor.
  • 1 cup onions, diced into 1/2-inch pieces Fresh, aromatic onions enhance the soup’s base.
  • 1 cup carrots, chopped Sweet and crunchy, fresh carrots add great texture.
  • 1 cup celery, chopped Choose firm stalks for best flavor.
  • 0.75 lb ground turkey Opt for lean ground turkey for a healthier option.
  • 4 cloves garlic, minced Fresh garlic is essential for depth of flavor.
  • 1.5 tsp Italian seasoning A blend of herbs gives this soup an Italian twist.
  • Salt & Pepper to taste Salt & Pepper I recommend using fresh ground pepper for that zing!
  • 2 tbsp tomato paste Adds richness and depth; look for high-quality brands.
  • 6 cups chicken broth Homemade is best, but low-sodium store-bought works.
  • 1 cup crushed tomatoes Use San Marzano for an authentic flavor.
  • 2 cups potatoes, peeled and cut into 1-inch chunks I recommend Yukon Gold potatoes for their creaminess.
  • 1 leaf bay leaf Adds aromatic flavor; remember to remove it before serving!
  • 1/4 tsp red pepper flakes A little kick — feel free to adjust based on your heat preference.
  • 1 cup green peas Fresh or frozen, these provide sweetness and vibrant color.
  • 1 tbsp fresh parsley, chopped For a fresh garnish; opt for flat-leaf parsley for a better flavor.

Method
 

Preparation
  1. Prepare your ingredients: Dice, chop, and mince all the vegetables and turkey as needed.
  2. In a large pot, heat olive oil over medium heat.
Cooking
  1. Add the onions, carrots, and celery, cooking for about 5 minutes until they soften and the onions are translucent.
  2. Drop in the ground turkey, breaking it apart as it cooks. Continue cooking for about 3-4 minutes until it’s no longer pink.
  3. Incorporate minced garlic, Italian seasoning, salt, and pepper, and let it cook for another 3-4 minutes.
  4. Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly.
  5. Pour in the chicken broth and crushed tomatoes. Add potato chunks and the bay leaf.
  6. Raise the heat to bring the mixture to a boil.
  7. Once boiling, lower the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
  8. Stir in the green peas and cook for 1 minute until they’re heated through.
  9. Remove the bay leaf, taste, and adjust the seasoning if necessary. Garnish with fresh parsley just before serving!

Notes

This soup can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.