Ground Turkey Soup
This cozy Ground Turkey Soup is a hearty, one pot dinner made with lean ground turkey, potatoes, carrots, and pantry staples simmered in a tomato broth. It is easy to make, freezer-friendly, and perfect for busy weeknights.
Servings: 6 servings
Calories: 372kcal
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
Calories: 372kcal | Carbohydrates: 45g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 573mg | Potassium: 1243mg | Fiber: 13g | Sugar: 7g | Vitamin A: 5482IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 4mg
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