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This one-pot ground turkey soup is equal parts hearty, healthy, and super flavorful. Made with lean ground turkey, carrots, potatoes, green beans, and peas in a rich tomato broth, it’s the perfect quick and easy weeknight dinner
One-Pot Ground Turkey Soup with Vegetables
Ground turkey is my (not-so) secret ingredient for quick and easy weeknight dinners. Soup is a close second, especially during the chilly winter months. Since winter isn’t over just yet, I had to share this ultra-satisfying ground turkey soup with you guys. It’s one of my family’s favorite meals and couldn’t be easier to make.
Made with simple pantry staples, this ground turkey soup features a combination of fresh and frozen veggies, canned tomatoes, tomato paste, and Italian seasoning. It’s such an easy comfort food and perfect when you need something quick and delicious for dinner.
Why You’ll Love this Recipe
Lean ground turkey + hearty vegetables. I can’t imagine a cozier, more satisfying combo. Here’s why you’ll love this recipe:
- Family-friendly: Familiar, comforting flavors that everyone will actually eat.
- One-pot and weeknight-easy: Simple steps, minimal cleanup, and ready in about 45 minutes.
- Protein-packed: Lean ground turkey makes it filling without feeling heavy.
- Adaptable: Swap in whatever vegetables you have (fresh or frozen!)
- Meal-prep and freezer-friendly: This reheats beautifully for easy weeknight dinners.
If you like this ground turkey soup, you’ll definitely want to check out my easy ground turkey tacos, hearty turkey chili recipe, and one-pot ground turkey pasta.
Table of Contents
Ground Turkey Soup Ingredients
To make this easy ground turkey soup you’ll need the following simple pantry ingredients:
- Olive Oil: Use this to sauté the aromatics and help the turkey brown without sticking. Avocado oil works great, too. If you are using very lean turkey (99%), add a little extra oil for better flavor and texture.
- Ground Turkey: Lean ground turkey keeps the soup hearty but not heavy. I like 93/7 for the best balance of flavor and moisture, but 99% lean works if you prefer it, just be sure to season well and avoid overcooking. Ground chicken is an easy substitute.
- Mirepoix: This soup starts with a classic mix of onion, carrots, and celery (aka mirepoix) for sweetness and depth. Short on time? Use pre-chopped mirepoix from the produce section, or swap in 1 to 2 teaspoons of onion powder plus 1 teaspoon garlic powder in a pinch. You can also add a chopped bell pepper for extra veggie flavor.
- Potatoes: Potatoes make the soup filling and give it a naturally cozy texture. Yukon Gold potatoes hold their shape and turn creamy, while russets break down more and thicken the broth. Sweet potatoes also work, but they will make the soup a little sweeter. To learn more, check out my post about the different types of potatoes (and when to use them!)
- Canned Tomatoes and Tomato Paste: Diced tomatoes build the broth, while tomato paste adds concentrated, savory tomato flavor. Fire-roasted diced tomatoes add a little extra depth. If you only have crushed tomatoes, you can use them, just expect a smoother, thicker broth.
- Chicken or Vegetable Broth: Low-sodium broth lets you control the salt. For the best flavor, use homemade stock, like my Homemade Chicken Stock or my Homemade Turkey Stock for a richer turkey flavored soup. If your broth tastes bland, a squeeze of lemon at the end can brighten everything up.
- Italian Seasoning: A simple way to add herby flavor fast. If you do not have Italian seasoning, use a mix of dried oregano and basil (plus a little thyme if you have it). Want a little heat? Add a pinch of red pepper flakes.
- Salt and Pepper: I like to season in layers: a little when browning the turkey, then adjust at the end after the potatoes are tender. Broths and canned tomatoes vary a lot, so always taste before adding more salt.
- Frozen Peas and Green Beans: Frozen veggies are a weeknight win because they are already prepped, cook in minutes, and are often picked and frozen at peak freshness. Swap ideas: frozen mixed vegetables, corn, frozen lima beans, or chopped fresh green beans (add fresh green beans earlier so they soften). If using fresh peas, add them at the very end so they stay bright and tender.
- Parsley and Parmesan (optional): Fresh parsley adds a clean, bright finish and Parmesan adds salty richness. A squeeze of lemon is another great finishing touch if you want the soup to taste extra fresh.
Find the printable recipe with measurements in the recipe card below.
How to Make Ground Turkey Soup
This cozy soup comes together in one pot with simple steps. Here’s how to make it:
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, then add the garlic and cook just until fragrant.
- Brown the turkey: Add the ground turkey and season with part of the salt and pepper. Cook, breaking it up, until browned and no longer pink. If there is excess fat, carefully drain it.
- Add the vegetables: Stir in the celery, carrots, and potatoes and cook for a few minutes to start softening them.
- Build the broth: Stir in the tomato paste, then add the diced tomatoes, broth, and Italian seasoning. Bring to a boil, then reduce to a steady simmer.
- Simmer until tender: Cook until the potatoes are fork-tender.
- Finish with frozen veggies: Add the frozen green beans and peas and simmer just until heated through.
- Taste and serve: Adjust seasoning as needed, then serve topped with fresh parsley and Parmesan (optional). It’s also delicious with a slice of homemade sweet cornbread or these flaky buttermilk biscuits.
Recipe Variations
Add pasta – Stir in cooked pasta just before serving (small shapes like ditalini, elbows, small shells, or orzo work best). I recommend cooking the pasta separately so it does not soak up all the broth, then add a handful to each bowl.
Try different veggies – This soup is flexible, so use what you have. Great swaps and add-ins include:
- Zucchini or yellow squash (add in the last 5 to 8 minutes)
- Spinach or kale (stir in at the very end until wilted)
- Bell pepper (cook with the onion)
- Corn (add with the frozen peas)
- Cabbage (add with the potatoes for a heartier soup)
- Fresh green beans (add earlier with the potatoes so they soften)
Make it creamy – You can stir in 1/4 to 1/2 cup heavy cream at the very end, keeping the heat low to prevent boiling. For an even richer, slightly tangy finish, add 2 to 4 ounces of cream cheese, cubed, and whisk until completely smooth and melted. You can also mash a few potato cubes right in the pot to naturally thicken the broth without adding any dairy.
Make it vegan – Swap the turkey for cooked lentils or canned beans. Use vegetable broth, and finish with chopped parsley. For a cheesy finish without dairy, add a sprinkle of nutritional yeast instead of Parmesan.
Storage and Reheating Tips
- To Store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The broth may thicken as it sits because of the potatoes, so do not be surprised if it looks a little thicker the next day.
- To Reheat: Warm the soup in a pot over medium heat, stirring occasionally, until heated through. If it has thickened, add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave in 30 to 60 second bursts, stirring between each, until hot.
- To Freeze: Cool completely, then portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop. If the potatoes have absorbed extra liquid, add a little broth while reheating to bring it back to your preferred consistency.
More Cozy Soup Recipes
If you try making this easy ground turkey soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Ground Turkey Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey, 93/7 or 99/1 (see notes)
- 1 medium onion, diced
- 2 cloves garlic , minced
- 2 celery ribs, diced
- 3 carrots, peeled and sliced into half-moons
- 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 green peas
- Grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and cook for 2 to 3 minutes, stirring often, then add the garlic and cook 30 seconds more.
- Add the ground turkey, plus about half of the salt and pepper. Cook until the turkey is browned and cooked through, breaking it up with a spoon as it cooks (about 5 to 7 minutes). If there is a lot of excess fat, carefully drain it off.
- Stir in the celery, carrots, and potatoes. Cook for 4 to 5 minutes, stirring occasionally, so the vegetables start to soften slightly.
- Add the tomato paste and stir well to coat the turkey and vegetables. Cook for 1 minute to deepen the flavor.
- Pour in the diced tomatoes and broth. Stir in the Italian seasoning and the remaining salt and pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer.
- Simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
- Add the frozen green beans and peas and simmer for 3 to 4 minutes, just until heated through.
- Taste and adjust seasoning if needed. Ladle into bowls and top with parsley and Parmesan, if using.
Notes
- Ground turkey: 93/7 works great for flavor and texture. If using extra-lean turkey, add an extra teaspoon of olive oil to keep it from drying out.
- Potatoes: Yukon Golds hold their shape and get creamy. Russets work too but will break down more, naturally thickening the soup.
- Veggie swaps: Use fresh green beans instead of frozen (add them earlier with the potatoes). You can also swap peas for corn, or add chopped zucchini near the end.
- Broth: Low-sodium broth is best so you can control salt. If using regular broth, season lightly and adjust at the end.
- Thicker soup: Mash a few potato cubes against the side of the pot and stir back in, or simmer a few extra minutes uncovered.
- Thinner soup: Add an extra splash of broth or water until it is your preferred consistency.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a little broth if it thickens in the fridge or freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
