Ground Turkey Soup

This ground turkey soup is hearty, filling, and extra nutritious! Loaded with veggies and infused with fresh herbs, it’s the kind of cozy meal that makes any day better.

I live for hearty, creamy soups, and this ground turkey soup is my latest obsession.

It’s made with simple ingredients and has loads of flavor from a mix of fresh herbs. It’s also packed with veggies and lean protein for a satisfying yet good-for-you dinner.

If this is not your first time on Skinny Spatula, you know that I love chunky soups more than anything — if you haven’t tried my Mexican Meatball Soup, now’s the time to check it out!

This vegetable soup with ground turkey checks all the boxes I love in a cozy soup, and I could honestly eat it every day.

Ingredients you’ll need

Pancetta — Right, so this is optional, but I found that just a bit of crispy pancetta sets up an incredible flavor base for my ground turkey soup.

Onion, carrot and celery — obviously, the base of any good soup! Dice them on the smaller side so they cook quickly.

Ground turkey — I opted for lean ground turkey to keep things light, but you can use your favorite.

Garlic — What’s a creamy broth without garlic? Let’s face it — I only wrote two garlic cloves because the recipe card asks for a quantity. Go with your heart here.

Fresh herbs — I used a mix of fresh rosemary, thyme, and sage, and the flavors are divine. You can also use dried herbs or an Italian seasoning mix.

Potatoes — Yukon Gold potatoes (or Maris Piper in the UK) are perfect for soups like this as they don’t fall apart quickly.

Low-fat cream—I used reduced-fat cream in this soup to keep the broth light. Use your favorite or substitute with coconut cream for a dairy-free option.

Parmesan — Because a sprinkle of Parmesan cheese makes everything better!

How to make ground turkey soup

Heat the olive oil in a large pot or Dutch oven over medium heat and cook the pancetta for 2-3 minutes until slightly crispy.

Add the onion, carrot and celery and cook for 8-10 minutes until softened.

Next, add the lean ground turkey and cook for 4-5 minutes until no longer pink. Break it up with your spoon as you go.

Stir in the garlic, fresh rosemary, thyme, sage and red chili flakes and cook for another minute until fragrant.

Add the potatoes and chicken stock, bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.

Stir in the low-fat cream and grated Parmesan.

Adjust the seasoning to taste with salt and freshly ground black pepper, and serve hot, with some extra grated Parmesan on top if you like.

Substitutions and variations

• Swap out the potatoes with cauliflower for a low-carb option. Sweet potatoes are another great choice.
• Add some leafy greens such as spinach or kale at the end of cooking for a nutritional boost.
• Make the ground turkey soup extra hearty by using pasta instead of potatoes.

What to serve with ground turkey soup

• Fresh crusty bread is my top choice for this soup. I often serve it with my crispy rosemary focaccia.
• Crackers go great with this soup — opt for high-fiber ones for a healthier meal, or go for more gourmet crackers with herbs or cheese.
• Pair the soup with a simple green or kale salad for a light and refreshing side.

Leftovers and storage

• Allow the soup to cool completely before storing it in an airtight container. It will keep well in the fridge for up to 3 days.
• The soup freezes well for up to 3 months, but the texture might be a bit different when thawed because of the cream.
• Reheat the soup gently on the stovetop, or you can do it in short bursts in the microwave.

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