This one-pot ground turkey soup is hearty, healthy, and full of flavor. Lean ground turkey simmers with carrots, potatoes, green beans, and peas in a rich tomato broth for an easy weeknight dinner that’s ready in under an hour.
One-Pot Ground Turkey Soup with Vegetables
Ground turkey is a reliable ingredient for quick, satisfying dinners, and this soup is a perfect example. It combines pantry staples with fresh and frozen vegetables, canned tomatoes, tomato paste, and Italian seasoning to create a comforting bowl that’s both nourishing and simple to prepare.
The recipe is ideal for colder evenings or any time you want a filling meal with minimal effort. It’s forgiving and adaptable, so you can easily swap vegetables or add extras to suit your family’s tastes.
Why You’ll Love this Recipe
Lean turkey plus vegetables make for a comforting and balanced meal. Key reasons to try it:
- Family-friendly: Familiar flavors and a texture most people enjoy.
- One-pot and easy: Minimal cleanup and straightforward steps; ready in about 45–50 minutes.
- Protein-packed: Ground turkey keeps the soup filling without heaviness.
- Flexible: Use fresh or frozen vegetables and swap ingredients as needed.
- Great for leftovers: Reheats well and freezes easily for future meals.
Table of Contents
- One-Pot Ground Turkey Soup with Vegetables
- Ground Turkey Soup Ingredients
- How to Make Ground Turkey Soup
- Recipe Variations
- Storage and Reheating Tips
- More Cozy Soup Recipes
- Ground Turkey Soup Recipe
Ground Turkey Soup Ingredients
Simple pantry and fridge ingredients are all you need for this comforting soup:
- Olive oil: For sautéing aromatics and browning the turkey. Use slightly more if your turkey is very lean.
- Ground turkey: I prefer 93/7 for flavor and moisture; 99% lean works with extra oil and careful seasoning. Ground chicken can be substituted.
- Mirepoix (onion, carrot, celery): This classic base adds sweetness and depth. Pre-chopped mixes save time.
- Potatoes: Yukon Golds hold their shape and turn creamy; russets will break down more and thicken the broth.
- Canned tomatoes and tomato paste: Tomatoes form the broth while paste adds concentrated tomato depth. Fire-roasted tomatoes can add extra complexity.
- Chicken or vegetable broth: Low-sodium broth lets you control the salt. A squeeze of lemon brightens the flavor if needed.
- Italian seasoning: A quick herby blend; add red pepper flakes if you want heat.
- Salt and pepper: Season in layers—some while browning, then adjust at the end.
- Frozen peas and green beans: Convenient and quick-cooking; add at the end so they stay vibrant.
- Parsley and Parmesan (optional): Parsley brightens the soup; Parmesan adds savory richness. A squeeze of lemon also finishes the dish nicely.
See the recipe card below for exact measurements and the printable version.
How to Make Ground Turkey Soup
This one-pot soup comes together with a few straightforward steps:
- Sauté the aromatics: Heat oil in a large pot over medium-high heat. Cook the diced onion until softened, then add garlic and cook until fragrant.
- Brown the turkey: Add the ground turkey, season with some salt and pepper, and cook until no longer pink, breaking it up as it browns. Drain excess fat if necessary.
- Add the vegetables: Stir in diced celery, carrots, and potatoes and cook a few minutes to begin softening.
- Build the broth: Stir in tomato paste, then add diced tomatoes, broth, and Italian seasoning. Bring to a boil and reduce to a simmer.
- Simmer: Cook until the potatoes are fork-tender, about 12–15 minutes.
- Finish: Add frozen green beans and peas and simmer just until heated through. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with chopped parsley and grated Parmesan, if desired.
Recipe Variations
Add pasta: Stir in cooked small pasta shapes at serving time to avoid soggy noodles.
Different veggies: Swap in zucchini, yellow squash, spinach, kale, bell pepper, corn, or cabbage. Add softer vegetables near the end so they don’t overcook.
Make it creamy: Stir in 1/4 to 1/2 cup heavy cream at low heat, or whisk in 2–4 ounces of cream cheese for a richer, tangy finish. Mashing a few potato pieces can thicken the broth without dairy.
Vegan option: Replace turkey with cooked lentils or canned beans and use vegetable broth. Finish with parsley and a sprinkle of nutritional yeast instead of Parmesan.
Storage and Reheating Tips
- To store: Cool completely, then refrigerate in an airtight container for up to 4 days. Potatoes can thicken the broth as it cools.
- To reheat: Warm gently on the stovetop, stirring occasionally. Add a splash of broth or water if the soup has thickened. Microwave in 30–60 second bursts for individual servings.
- To freeze: Portion into freezer-safe containers or bags and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding extra broth if needed.
More Cozy Soup Recipes
Broccoli Potato Soup
Navy Bean Soup with Ham
Chicken Vegetable Soup Recipe
Instant Pot Minestrone Soup Recipe
If you make this ground turkey soup, please leave a comment and rating so others can find and enjoy the recipe.
Ground Turkey Soup
Jessica Randhawa
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Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery ribs, diced
- 3 carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 4-6 cups low-sodium chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen peas
- Grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
Instructions
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Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and cook 2–3 minutes, stirring often, then add garlic and cook 30 seconds more.
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Add the ground turkey and about half the salt and pepper. Cook 5–7 minutes until browned, breaking it up with a spoon. Drain excess fat if needed.
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Stir in celery, carrots, and potatoes and cook 4–5 minutes until vegetables begin to soften.
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Add tomato paste and cook 1 minute to deepen flavor.
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Pour in diced tomatoes and broth, stir in Italian seasoning and remaining salt and pepper. Bring to a boil, then reduce to a simmer.
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Simmer 12–15 minutes, until potatoes are fork-tender.
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Add frozen green beans and peas and simmer 3–4 minutes until heated through. Taste and adjust seasoning. Serve topped with parsley and Parmesan if desired.
Notes
- Ground turkey: 93/7 balances flavor and moisture; add a teaspoon of oil if using extra-lean meat.
- Potatoes: Yukon Golds hold their shape; russets will break down and thicken the soup more.
- Veggie swaps: Use fresh green beans added earlier, or replace peas with corn or add zucchini near the end.
- Broth: Low-sodium is best so you can control the salt level.
- Thicker or thinner: Mash a few potato cubes to thicken, or add extra broth to thin the soup.
- Storage & reheating: Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight and reheat gently, adding broth if needed.
Nutrition
Nutrition information is an approximation.
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