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Ground Turkey Soup

A comforting and flavorful soup made with ground turkey, vibrant vegetables, and aromatic spices, perfect for cozy evenings and family meals.
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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, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 lb Ground turkey Lean turkey for a healthy protein—look for organic if you can!
  • 2 tbsp Olive oil Use high-quality extra virgin for the best flavor.
  • 1 cup Onions, diced Sweet onions add a lovely base flavor.
  • 1 cup Carrots, chopped Fresh carrots add a bit of sweetness.
  • 1 cup Celery, chopped The perfect aromatic partner.
  • 6 cups Chicken broth Low-sodium for a clean option.
  • 1 cup Crushed tomatoes Adds sweetness and acidity.
  • 2 cups Potatoes, peeled and cut Waxy potatoes like Yukon Gold for best texture.
  • 1 cup Green peas Frozen works just as well as fresh!
  • 4 cloves Garlic, minced Fresh garlic adds an aromatic kick.
  • 1.5 tsp Italian seasoning Customize with thyme or oregano if preferred.
  • 2 tbsp Tomato paste Deepens overall flavor.
  • 1 bay leaf Bay leaf Remove before serving.
  • 1/4 tsp Red pepper flakes Adjust for desired heat.
  • Salt and pepper to taste Salt and pepper Don’t skimp on seasoning!
  • 1 tbsp Fresh parsley, for garnish Adds a beautiful finishing touch.

Method
 

Preparation
  1. Prepare the vegetables: Dice the onions, chop the carrot and celery, mince the garlic, and cut the potatoes into chunks.
  2. Heat the olive oil: In a large pot over medium heat, pour in the olive oil and let it shimmer, about 1-2 minutes.
  3. Cook the aromatics: Add the diced onions, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally until the onions become translucent.
  4. Add the turkey: Toss in the ground turkey, breaking it up as it cooks for about 3-4 minutes until no longer pink.
  5. Add garlic and spices: Stir in minced garlic, Italian seasoning, salt, and pepper; cook for another 3-4 minutes.
  6. Incorporate tomato paste: Mix in the tomato paste for about 1-2 minutes until well combined.
  7. Add the liquids: Pour in the chicken broth and crushed tomatoes. Toss in the potato chunks and bay leaf, bringing the mixture to a gentle boil.
  8. Simmer: Reduce heat to medium-low and let simmer for 15-20 minutes until the potatoes are fork-tender.
  9. Finish with peas: Stir in the green peas for about 1 minute.
  10. Taste and adjust: Remove the bay leaf, adjust the seasoning to your liking, and serve in bowls garnished with fresh parsley.

Notes

The soup will thicken as it cools, so adjust the broth quantity if you prefer it thinner. Can be stored in an airtight container for up to 4 days.