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Ground Turkey Soup

A hearty and nutritious Ground Turkey Soup packed with vegetables and flavor, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil Good quality extra virgin olive oil adds richness.
  • 1 cup onions, diced Sweet or yellow onions work best.
  • 1 cup carrots, chopped Use rounds or diced for color and sweetness.
  • 1 cup celery, chopped Adds crunch and fresh flavor.
  • 0.75 lb ground turkey Lean ground turkey for a healthier option.
  • 4 cloves garlic, minced Fresh garlic packs serious flavor.
  • 1.5 tsp Italian seasoning Essential mix of herbs for this soup.
  • to taste salt and pepper Enhance the overall flavor.
  • 2 tbsp tomato paste Thickens the soup and infuses rich flavor.
  • 6 cups chicken broth Homemade broth is best.
  • 1 cup crushed tomatoes Adds acidity and depth.
  • 2 cups potatoes, cut into chunks Russets or Yukon gold preferred.
  • 1 bay leaf Remove before serving.
  • 0.25 tsp red pepper flakes Optional for a subtle kick.
  • 1 cup green peas Frozen peas keep bright color.
  • 1 tbsp fresh parsley For garnish; nothing beats fresh herbs.

Method
 

Preparation
  1. Begin by dicing the onions, chopping the carrots and celery, mincing the garlic, and cutting the potatoes into chunks.
  2. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook for about 5-7 minutes until the onions are translucent.
Cooking
  1. Add the ground turkey to the pot, breaking it up with a spoon. Cook until it’s no longer pink, about 3-4 minutes.
  2. Stir in the minced garlic and Italian seasoning, along with salt and pepper. Cook for another 3-4 minutes until fragrant.
  3. Mix in the tomato paste and cook for 1-2 minutes to enhance its flavor.
  4. Slowly pour in the chicken broth and crushed tomatoes, then add the potato chunks and bay leaf. Bring to a boil.
  5. Reduce the heat to low and let it simmer for 15-20 minutes or until the potatoes are tender.
  6. Stir in the green peas just for the last minute to warm through. Remove the bay leaf. Taste and adjust seasoning before serving.

Notes

Leftover soup can be stored in the fridge for up to 3-4 days. It freezes well without peas, which can be added before serving.