As the seasons shift and the air gets that little bit of a chill, there’s nothing quite like a pot of homemade soup simmering on the stove. It just feels like a hug from the inside, you know? This ground turkey soup, in particular, is a true winner—a flavorful, nutritious upgrade from anything you’ll find in a can.

It’s a one-pot meal that celebrates vegetables in a broth so deeply satisfying, you’ll want to soak up every last drop with a piece of crusty bread. Hearty, yet somehow still light and fresh, it’s a tasty crowd-pleaser that can easily be tweaked based on what’s in your fridge.

Why This Soup Feels Like a Triumph

Let’s be honest, getting a healthy, delicious dinner on the table that everyone actually likes can sometimes feel like a monumental task. This soup is your secret weapon. It’s a healthy, budget-friendly, one-pot wonder that is super satisfying without weighing you down.

Heaving with colorful vegetables in an herb-flecked tomato broth, it might just remind you of a minestrone, but with its own unique, comforting personality. And the best part? Riffing is not just allowed, it’s encouraged.

Ingredients Needed for the Recipe

Now, the ingredient list might look a little long at first glance, but don’t let that intimidate you. Most of these are simple pantry staples or easily found at any regular supermarket. Here’s what you’ll need to gather:

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced (about 2 cups)
• 2 to 3 large celery stalks, diced (about 1½ cups)
• 2 Tablespoons tomato paste
• 2 teaspoons Italian seasoning, or 1 tsp each dried oregano and dried thyme
• 2 teaspoons paprika (if using smoked, use only 1/2 teaspoon)
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 pound ground turkey
• 3 garlic cloves, minced (about 2 tablespoons)
• Kosher salt and freshly ground black pepper
• 1 cup crushed tomatoes
• 3 medium Yukon Gold potatoes, diced (about 2 cups)
• 6 cups chicken broth
• 1 cup fresh chopped green beans
• 1 cup fresh corn kernels (can use frozen)
• 2 cups baby spinach
• 2 tablespoons chopped fresh parsley, plus more for serving
• 1 tablespoon red wine vinegar

The Simple Magic of Building Flavor

Great soup isn’t about complicated techniques; it’s about building layers of flavor, one simple step at a time. It all starts with that classic trio of onion, carrots, and celery—often called a soffritto or mirepoix—gently sweating in olive oil. This creates the aromatic foundation that makes the entire pot sing.

Then comes the tomato paste and spices, toasted just until they’re incredibly fragrant. This little trick, it deepens their flavor immensely, moving them from just “fine” to absolutely “fantastic.” It’s these small, mindful steps that transform simple ingredients into something truly special.

How to make Ground Turkey Soup?

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Start with Your Aromatic Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Once it shimmers, add the onion, carrots, and celery and cook, stirring now and then, until the vegetables are just beginning to soften—about 5 to 7 minutes. You’re not looking for color here, just that they’ve lost their raw edge.

Bloom the Spices and Brown the Turkey

Stir in the tomato paste, Italian seasoning, paprika, and cumin; cook for a full minute. You’ll see the tomato paste darken a shade and the spices will smell amazing. Add the ground turkey, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Crank the heat to medium-high and sauté, breaking up the meat with your spoon, until the turkey is cooked through and has some browned spots, about 4 to 7 minutes.

Simmer to Perfection

Now, pour in the crushed tomatoes, add the diced potatoes, and pour in all that chicken broth. Bring it all to a lively boil, then lower the heat to a gentle simmer. Partially cover the pot and let it bubble away until the potatoes are perfectly fork-tender, which should take about 18 to 20 minutes.

Add the Quick-Cooking Veggies

Stir in the fresh green beans and corn, and return the soup to a simmer. Let it cook for just another 3 to 5 minutes, until the green beans are tender-crisp and bright green. You want them to still have a little bite, a little personality.

The Final, Brightening Touches

Take the pot completely off the heat. This is key. Now, stir in the baby spinach, the chopped parsley, and that all-important tablespoon of red wine vinegar. Stir just until the spinach wilts into the hot broth. Taste it—really taste it. Adjust with more salt, pepper, or even a dash more vinegar until the broth tastes lively and bright to you.

Tips

If you have a spare moment earlier in the day, go ahead and chop all your veggies. Storing them in an airtight container makes the actual cooking process feel incredibly fast and effortless. This soup also keeps beautifully, so it’s a fantastic meal-prep champion for busy weeks.

Try to chop your vegetables into relatively uniform sizes. It seems like a small thing, but it ensures that every piece of carrot and potato cooks at the same rate, so you don’t end up with some bits mushy and others still crunchy. It makes for a much more pleasant bowl.

Season, taste, and season again. Ground turkey and potatoes can be a bit, well, mild-mannered. They absorb seasoning like a dream, so don’t be shy. Start with salt when browning the turkey, and always do a final taste at the end, adjusting with more salt, pepper, or spices until the flavors truly pop.

Making This Soup Uniquely Yours

This recipe is wonderfully adaptable. Not a fan of ground meat? No problem. Stir in some cooked, shredded chicken or even leftover chopped turkey instead. For a plant-based twist, crumbled tofu or a plant-based ground works beautifully, or you can add a can of rinsed chickpeas for protein.

Feel free to play with the vegetables, too. Butternut squash, sweet potatoes, or parsnips would be lovely added with the potatoes. Softer veggies, like zucchini or peas, should go in with the green beans at the end. And if you want a little heat, a bigger pinch of those red pepper flakes will do the trick.

How to Store and Reheat Your Masterpiece

Leftovers of this soup are a true gift to your future self. Store them in an airtight container in the refrigerator, and they’ll keep wonderfully for up to 5 days. The flavors, as with many soups, actually deepen and improve after a day or two.

For the best texture, reheat leftovers gently in a saucepan over medium heat on the stovetop. If the vegetables have soaked up some of the broth, just add a splash of chicken broth or water to loosen it up. You can also reheat single portions in the microwave, just use 30-second increments and stir in between.

Yes, this soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It will be waiting for you, ready to defrost and reheat, for up to 3 months. It’s also a truly wonderful soup to gift to a friend or neighbor who needs a warm, homemade meal.

Is This Soup Really That Good For You?

In a word, absolutely. This isn’t just empty comfort food; it’s nourishment in a bowl. You’re getting a powerhouse of nutrient-rich vegetables, each bringing their own vitamins and antioxidants to the party—think vitamin A from the carrots, vitamin K from the spinach, and vitamin C from the tomatoes.

The lean ground turkey provides a fantastic source of protein to keep you feeling full and satisfied, without the heaviness of greasier meats. It’s a balanced, wholesome meal that truly makes eating well a delicious and comforting experience.

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Ground Turkey Soup Recipe

Author: Elly Cooking Method: Sautéing, Simmering Cuisine: American Courses: Soup Recipe Keys: D dairy-free F fall recipes G gluten-free W winter recipes

Difficulty: easy Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins

Servings: 6 Estimated Cost: $ 18 Calories: 285

Best Season: Fall, Winter

Description

This ground turkey soup is a one-pot meal that celebrates vegetables in a broth so flavorful, you'll want to soak up every last drop with crusty bread. Hearty and nutritious, it's a tasty crowd-pleaser that can easily be tweaked according to the vegetables you have on hand. The soup is naturally gluten-free, dairy-free, and packed with lean protein and vegetables.

Ingredients

Servings

Soup Base

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion (diced)
• 3 medium carrots (diced (about 2 cups))
• 2-3 large stalks celery (diced (about 1½ cups))
• 2 tablespoons tomato paste
• 3 cloves garlic (minced (about 2 tablespoons))

Seasonings & Protein

• 2 teaspoons Italian seasoning (or 1 tsp each dried oregano and thyme)
• 2 teaspoons paprika (if using smoked, use only 1/2 teaspoon)
• 1 teaspoon ground cumin
• ¹⁄₄ teaspoon crushed red pepper (or more to taste)
• 1 pound ground turkey
• 1 teaspoon Kosher salt (plus more to taste)
• ¹⁄₂ teaspoon black pepper (freshly ground)

Broth & Vegetables

• 1 cup crushed tomatoes
• 3 medium Yukon Gold potatoes (diced (about 2 cups))
• 6 cups chicken broth (low-sodium)
• 1 cup green beans (fresh chopped)
• 1 cup corn kernels (fresh or frozen)
• 2 cups baby spinach
• 2 tablespoons fresh parsley (chopped, plus more for serving)
• 1 tablespoon red wine vinegar

Instructions

Cook the Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add onion, carrots, and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 5-7 minutes.
   Mark as complete
2. Stir in tomato paste, Italian seasoning, paprika, and cumin; cook 1 more minute, or until the tomato paste turns a darker red and spices are fragrant.
   This deepens the flavors
   Mark as complete

Brown the Turkey

1. Add ground turkey, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Increase heat to medium-high and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
   Break up meat well for even cooking
   Mark as complete

Simmer the Soup

1. Add the crushed tomatoes, potatoes and broth, and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 18-20 minutes.
   Partially cover to allow some evaporation
   Mark as complete

Add Final Vegetables

1. Stir in the green beans and corn, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
   Don't overcook - keep vegetables crisp-tender
   Mark as complete

Finish and Serve

1. Off the heat, add the spinach, chopped parsley and vinegar and stir until spinach has wilted.
   Spinach wilts quickly in hot broth
   Mark as complete
2. Taste and add more salt, pepper, cumin and/or vinegar until the broth is lively and bright-tasting. Serve, topped with more fresh parsley.
   Adjust seasonings to your preference
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 2g10%

Cholesterol 45mg15%

Sodium 680mg29%

Potassium 980mg29%

Total Carbohydrate 28g10%

Dietary Fiber 6g24%

Sugars 8g

Protein 22g44%

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Calcium 8 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Prep ahead: Chop vegetables in advance and store in airtight containers. The soup also keeps well for up to 4 days in the refrigerator.
• Cut vegetables evenly: Uniform sizes ensure even cooking and prevent some vegetables from being over or undercooked.
• Season generously: Ground turkey and potatoes absorb seasonings, so taste and adjust salt and spices throughout cooking.
• Freezer friendly: This soup freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.

Keywords: ground turkey soup, healthy soup recipe, one pot meal, vegetable soup, gluten free soup