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Filling Crockpot Ground Turkey Soup

A comforting and hearty soup made with ground turkey and fresh vegetables, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Opt for lean ground turkey to keep the dish light.
  • 1.5 tsp olive oil For browning the turkey.
  • 1 piece onion, diced Yellow or sweet onion works well.
  • 3 cloves garlic, minced Fresh garlic is a must!
  • 1.5 lb potatoes, cut into chunks Yukon Gold is recommended.
  • 2 stalks celery, diced For a crunchy texture.
  • 3 pieces carrots, sliced Rainbow carrots can add color.
  • 1.5 tsp rosemary Fresh rosemary works beautifully.
  • 1 tsp thyme Essential for the flavor.
  • 2 pieces bay leaves
  • 1 tsp salt To taste.
  • 1 tsp black pepper Freshly ground is best.
  • 0.5 tbsp Worcestershire sauce
  • 7 cups chicken broth Homemade is preferred.
  • 14 oz diced tomatoes Opt for organic if possible.
  • 1/4 cup fresh parsley, chopped Adds freshness just before serving.

Method
 

Preparation
  1. Prepare the vegetables and herbs: Dice onion, mince garlic, cut potatoes, chop celery, and slice carrots. Combine rosemary, thyme, bay leaves, salt, and pepper in a bowl for the spice mixture.
  2. Brown the ground turkey: Heat olive oil in a skillet over medium-high heat, add ground turkey, and cook until fully cooked (7-10 minutes). Transfer to the slow cooker.
  3. Sauté onions and garlic: In the same skillet, sauté diced onion and minced garlic until the onion turns translucent (3-4 minutes). Transfer to the slow cooker.
Cooking
  1. Combine all prepared vegetables (potatoes, celery, and carrots), chicken broth, diced tomatoes, Worcestershire sauce, and the spice mixture in the slow cooker. Stir well.
  2. Cover the slow cooker and set to LOW heat. Cook for 6 to 7 hours, allowing flavors to meld.
  3. After cooking, remove bay leaves, stir in chopped parsley, adjust seasoning if needed, and serve hot.

Notes

Store leftovers in the fridge for 4-5 days, or freeze for up to 3 months. For a creamier texture, stir in heavy cream at the end of cooking.