Ground Turkey Soup
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My ground turkey soup packs in veggies, spices, and aromatics and yields a healthy and hearty soup that warms you right up. It’s so easy to make and keeps you full and satisfied.
If you are after a flavor-packed, one-pot, and speedy soup to please the whole family, my ground turkey soup recipe has your name on it!
It’s a twist on my mom’s Italian-style turkey soup, but this time, we’re substituting ground turkey for shredded turkey to make things easier and more cost-effective.
I’ve tested this recipe countless times with different veggies and broths, and this version is the one my family keeps coming back to: balanced, hearty, and simple enough for busy weeknights.
Table of Contents
Why make my soup with ground turkey
- One pot meal. From sautéing veggies to simmering, everything happens in a pot. Cleaning up afterward is an absolute breeze!
- Customizable. I love how forgiving this recipe is. You can use different veggies, add some grains, or any spice mix you like.
- Best flavor. The umami, creamy, garlicky, and herby flavors marry so well. This is the kind of soup you WILL enjoy eating (just ask certain family members of mine…).
- Nourishing and filling. Packed with protein, fiber, and slow-releasing carbs, I often refer to this as balance in a bowl (along with chicken potato soup).
What readers are saying
★★★★★ – “I made this last night, and it is a winner. My husband and I are both enjoying it, particularly during this cold Arctic blast we’re experiencing!” – Candy
★★★★★ – “I never thought to use ground turkey in a soup. It adds so much protein, and the other ingredients pack in so much flavor.” – Chris
Key Ingredients
Find the printable recipe in the measurements below.
- Ground turkey. Because we are making soup (not something in a skillet or pan), any ground turkey works. I prefer to use lean ground turkey, but an extra-lean or fattier cut will work just fine.
- Bacon. Adds some meatier elements but also forms the flavorful foundation of the soup base.
- Yellow onion and garlic. The non-negotiable aromatics that, let’s face it, every soup needs.
- Carrots, zucchini, and celery. Finely chopped. These are my go-to soup vegetables.
- Yukon gold potatoes. My favorite potatoes to use for soups or slow-cooked dishes. These particular potatoes don’t fall apart or make the soup chalky. If you can’t find these potatoes, use any kind, but chop them into larger pieces.
- Coconut milk. Full-fat coconut milk is used for its creaminess and richness without needing actual heavy cream.
- Chicken broth. Because we are using ground meat, there isn’t as much flavor compared to a whole piece of turkey. I found in testing that store-brand broth was often flat, while richer bone broth brands gave the soup restaurant-quality flavor.
- Thyme and oregano. Use fresh herbs for maximum flavor.
- Salt and pepper. To taste.
- Chopped parsley For garnish.
Recipe variations
- Use other ground meat. Can’t find turkey? Ground chicken and ground pork are the best substitutes, but ground beef and ground lamb will also work. If you use the latter two, opt for lean cuts, as they will not add excess liquid to the soup.
- Make it spicy. I have kept the spice at bay for this recipe, but feel free to pump up the heat using jalapenos, hot sauce, or chili flakes. I sometimes like to add a few shakes of Tabasco sauce.
- Add taco seasoning. Ever heard of ground turkey taco soup? Add a tablespoon of taco seasoning, and this dish will transform into a completely new meal!
- Add grains. Stir in pasta or white or brown rice for some extra wholesome carbs.
How to make ground turkey soup
This is how I make soup with ground turkey on the stovetop:
Step 1- Fry the bacon: Fry chopped bacon until crispy in a soup pot or Dutch oven. Remove the bacon and set aside.
Step 2- Sauté aromatics: In the same pot, fry the diced yellow onion in the bacon drippings until fragrant. Add the ground turkey and sauté it until it’s no longer pink.
Step 3- Stir in the veggies: Sauté minced garlic and the vegetables until softened.
Step 4- Add the liquids and simmer: Stir in the liquids to make the soup. Stir in fresh thyme and oregano, and season with salt and pepper. Simmer until fork-tender.
Alternative cooking methods
While I prefer using the stovetop to make this soup, I’ve also included my method of cooking it in the slow cooker and Instant Pot options, so you have options!
Slow cooker method: Add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot method: Brown the bacon, onion, garlic, and turkey on sauté, then add the vegetables, broth, coconut milk, herbs, and seasoning, pressure cook for 8 minutes, and release pressure before serving.
Arman’s recipe tips
- Simmer for longer: I find the flavors develop even more, and you can tell: try having a bowl a few days after cooking it. It tastes SO good. This is the same way I learned to build soups in culinary school- slow simmering lets the starches from the potatoes thicken the broth naturally.
- Prep veggies in advance: Chop them and refrigerate them in an airtight container ahead of time. When it is time to make the soup, bring them out and get cooking.
- Use a non-stick pot: Maybe it’s just me, but I find that cooking this soup in a non-stick pot is much easier to clean than other pots (no potatoes sticking to the base!).
Frequently asked questions
This recipe is dairy, grain, and gluten-free. You can also purchase low-sodium stock to help keep sodium levels in check.
You could use dried herbs instead of fresh herbs. Use them sparingly as they have concentrated flavor.
Yes! You can chop all the veggies and refrigerate them a day ahead, or make the full soup- it actually tastes even better the next day as the flavors develop.
Storage instructions
To store. Store turkey soup leftovers in the refrigerator for up to five days.
To freeze. Good news! Like any good soup, this one freezes well for three months in a freezer-safe container.
Reheating. Reheat in the pot until hot, or do as I do and zap it in the microwave for 45 seconds.
✅ Nutrition reviewed
Since this soup discusses nutritional benefits and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Ground Turkey Soup
Video
Ingredients
- 1 pound ground turkey
- 5 slices bacon chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 large carrots peeled and diced
- 2 stalks celery chopped
- 3 Yukon Gold potatoes chopped
- 1 medium zucchini chopped
- 14 ounces coconut milk canned
- 4 cups chicken broth
- 1 teaspoon thyme fresh
- 1 teaspoon oregano fresh
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large soup pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon and set it aside on a plate lined with paper towels.
- In the same pot, using the bacon fat, add the onion and sauté until it becomes translucent. Push the onion to the side and add the ground turkey to the pot. Cook the turkey, breaking it apart with a spoon, until it's no longer pink.
- Stir in the garlic, carrots, celery, potatoes, and zucchini. Cook for a few minutes until the vegetables start to soften.
- Pour in the coconut milk and the chicken broth. Stir to combine all the ingredients. Add the thyme and oregano to the pot. Season with salt and pepper.
- Bring the soup to a gentle simmer and let it cook for 20 minutes or until the potatoes are fork-tender.
Notes
- Ground turkey: I use lean ground turkey, but extra-lean or full-fat ground turkey works as well.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for 3 months.
Nutrition
More healthy and wholesome soup recipes
Originally published September 2023
Fabulous recipe! Love all the veggies in the soup!
I used turkey broth that I found at the grocery store. Delicious, thank you for the recipe.