Ground Turkey Soup is a one-pot meal that celebrates vegetables in a broth so flavorful, you will 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 vegan-adaptable, too!

Winner, Winner, One-Pot Soup Dinner
As the seasons transition and we bid a (somewhat) sad farewell to summer, there’s nothing quite like a pot of nourishing homemade soup for dinner. It’s a flavorful, nutritious upgrade from anything you’ll find in a can and often makes enough for a few extra meals. (Bonus, soup always tastes even better the next day!)
I love this ground turkey soup recipe in particular because it’s a healthy, budget-friendly, one-pot meal that is super satisfying, but still light and fresh. Heaving with vegetables in an herb-flecked tomato broth, it will remind you of a minestrone without legumes.
This is an easy recipe where riffing is encouraged. The soup is endlessly versatile and happy to accommodate variations in the vegetables, spices, herbs and other ingredients, depending on what you have on hand. Then, for a truly perfect meal, I encourage you to serve the soup with crusty bread on the side. Heavenly.
Recipe Ingredients And Notes
The ingredient list for this ground turkey soup recipe is not short, but most of the ingredients are pantry staples or easily found at regular supermarkets. Here’s an overview with some notes of what you’ll need:
- Ground turkey — I like using ground turkey in soup because it is high in protein but lean enough it won’t make the broth greasy. Ground chicken or ground beef will also work.
- Onion, carrots, and celery — This trio creates the aromatic base for the ground turkey soup.
- Protein — I like using ground turkey here because it is lean and light and goes so well with all the vegetables. Ground beef or ground chicken will also work.
- Garlic — Freshly minced garlic adds a punch of flavor to the soup.
- Seasonings — I like to use Italian seasoning for this soup but if you prefer, you can use a mix of dried thyme and oregano instead. We also use cumin for a little earthy flavor, and paprika for a bit of color. This recipe calls for a conservative amount of salt and pepper, but remember to always taste the finished dish. If it tastes a little bland, it needs more salt.
- Tomato paste — This will add an essential depth of flavor to the broth and overall soup.
- Low-sodium chicken broth — It is perfectly fine to use a store-bought broth for this soup. That said, we use quite a bit of broth here so try and use a good quality brand. You can use vegetable broth if you wish, but as always, buy low-sodium or no-salt added.
- Tomatoes — The broth in this hearty soup should be light and not very tomato sauce-heavy. You can use whole tomatoes crushed by hand (my preference) or crushed tomatoes such as these fire-roasted crushed tomatoes.
- Potatoes — I like to use Yukon Gold potatoes because they taste wonderful and won’t fall apart in soups and stews. I prefer to peel them but you can leave the skin on if you prefer.
- Fresh or frozen corn — Kernels of corn add pops of crunchy sweetness throughout. Fresh corn is still in season so that is what I used, but frozen corn will be great as well.
- Baby spinach — Adding baby spinach to the soup is a great way to slip in a daily dose of greens.
- Parsley — To garnish the soup, we add some chopped parsley. You can use basil instead, if you wish.
- Red wine vinegar — I love finishing soups with a touch of acid, it really helps brighten all the flavors. Here I like to use red wine vinegar, but sherry vinegar, apple cider vinegar, or white wine vinegar, will also work.
*Note: The full ingredient list can be found in the recipe card below.
Variations And Substitutions
I don’t like ground meat —> Stir in some cooked shredded or chopped chicken. Leftover turkey would also be great.
I’m vegan but want some protein —> Use crumbled tofu or a plant-based ground meat substitute. You can also add chickpeas and/or edamame which are high in protein.
Add grains or legumes —> Stir in a handful of cooked short whole wheat pasta, barley or brown rice for some extra carbs. Lentils or black beans would also be great.
Make it spicy —> I like to add a a few pinches of red pepper flakes for some very mild heat. Add more or less to taste.
Different vegetables —> Butternut squash, green peas, parsnip, turnips, sweet potatoes, and zucchini, would all be great in this soup. Just keep in mind not all vegetables cook at the same rate. Root vegetables like butternut squash and parsnips should go in earlier, while softer vegetables like zucchini should be added in the last 5-10 minutes of cooking to avoid becoming mushy.
How To Make Ground Turkey Soup
I try and offer you 30-minutes-or-less meals as much as possible. This one doesn’t make the cut, but if you have relatively good knife skills, you can have it on the table in under 1 hour, no problem. I promise you, the extra bit of time and effort is so worth it. And because it includes all your veggies, greens and protein in one pot, you don’t have to worry about making a side – except for slicing that crusty bread :)).
Step 1
In a large pot, or Dutch oven, heat the 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.
Step 2
Stir in tomato paste and spices; cook 1 more minute, or until the tomato paste turns a darker red and spices are fragrant. Add turkey, garlic and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Step 3
Add the chopped tomatoes, potatoes and broth, and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 20 to 25 minutes.
Step 4
Stir in the green beans and corn, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
Step 5
Off the heat, add the spinach and vinegar and stir until spinach has wilted. Taste and add more salt, pepper, cumin and/or vinegar until the broth is lively and bright-tasting. Serve, topped with more fresh parsley, and enjoy!
Sandra’s Tips And Notes
Prep ahead: If you have time earlier in the day or the day before, prep the chopped veggies and store them in an airtight container. This soup will also keep well in the fridge, tightly covered for up to 4 days, so you could also cook the whole thing ahead of time. It’s a great one for meal prep or to have on hand for lunches! And because it freezes well, it’s also a great soup to gift someone.
Cut vegetables evenly: To ensure all the vegetables cook at the same time, try to chop them into uniform sizes. This will prevent some veggies from being overcooked while others remain underdone.
Season generously: Ground turkey can be a little bland, and the potatoes will also absorb a lot of the season which could lead to the soup tasting a little flat. Make sure you taste and season as you go, Start by adding a little salt when browning the turkey, then adjust throughout the cooking process as needed, especially after adding broth and vegetables. To finish, feel free to add more cumin and Italian seasoning, if needed.
Recipe FAQ’s
Not only does this soup make a satisfying meal that is wonderfully warm and comforting, it is also packed with nutrient-rich vegetables, plus lean ground turkey meat for loads of protein. Low in complex carbs, and filled with vitamins A, K, and C, plus lycopene and potassium, you can go ahead and serve yourself plenty of this healthy soup!
Yes! Simply brown the ground turkey in a skillet first, then transfer it to the slow cooker with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Note: It is best to add the add the green beans, corn, and spinach towards the end of cooking time.
This soup is supposed to be brothy, not thick. If you prefer a thicker broth, you can add a bit of flour or cornstarch slurry (1-2 tablespoons mixed with cold water) or add a handful of uncooked rice or small pasta, which will thicken the broth as it cooks.
How to Store and Reheat:
- To Store: Leftovers of this soup will keep really well when stored properly. Store in an airtight container and refrigerate for up to 5 days.
- To Reheat: For best results, reheat leftovers in a small saucepan on the stove over medium heat until warm. If the vegetables soaked up too much broth, add an another cup or two of chicken broth. Alternatively, you can reheat individual portions in the microwave in 30 second increments, stopping to stir each time, until warm.
- To Freeze: The soup will also freeze well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Delicious One-Pot Soups
Ground Turkey Soup

Ingredients
- 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
Instructions
- In a large pot, or Dutch oven, heat the 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.
- 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. 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.
- Add the chopped 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.
- Stir in the green beans and corn, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
- Off the heat, add the spinach, chopped parsley and vinegar and stir until spinach has wilted. Taste and add more salt, pepper, cumin and/or vinegar until the broth is lively and bright-tasting. Serve, topped with more fresh parsley, and enjoy!
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