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Filling Crockpot Ground Turkey Soup

A comforting and wholesome blend of ground turkey and fresh vegetables, simmered in a flavorful broth for a cozy meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Meat & Cooking Oil
  • 1 lb ground turkey Opt for lean turkey for a healthier alternative.
  • 1.5 tsp olive oil Adds a nice depth of flavor.
Vegetables
  • 1 unit onion, diced Yellow or white onions work best for sweet flavor.
  • 3 cloves garlic, minced Freshly minced garlic adds a fragrant touch.
  • 1.5 lb potatoes, cut into chunks Yukon Gold or red potatoes are preferred.
  • 2 stalks celery, chopped Adds a nice crunch.
  • 3 unit carrots, sliced Sweet and colorful.
  • 14 oz canned tomatoes Diced tomatoes work perfectly.
  • 1/4 cup parsley, chopped Freshly chopped for garnish.
Herbs & Spices
  • 1.5 tsp rosemary Fresh or dried.
  • 1 tsp thyme Classic herbaceous note.
  • 2 leaves bay leaves Essential for depth of flavor.
  • 1 tsp salt Enhances all flavors.
  • 1 tsp black pepper Freshly cracked for better taste.
  • 0.5 tbsp Worcestershire sauce Adds umami.
Broth
  • 7 cups chicken broth Homemade or store-bought.

Method
 

Preparation
  1. Dice the onion, mince the garlic, cut the potatoes into 1-inch chunks, chop the celery, and slice the carrots.
  2. Combine rosemary, thyme, bay leaves, salt, and pepper in a small bowl.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and cook until browned, about 5-7 minutes.
  2. Drain excess fat and transfer the turkey to the slow cooker.
  3. In the same skillet, sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
  4. Transfer the onion and garlic mixture to the slow cooker.
  5. Add potatoes, celery, carrots, chicken broth, diced tomatoes, Worcestershire sauce, and the seasoned herb mixture into the slow cooker.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. Once cooking time is up, remove bay leaves and stir in the freshly chopped parsley. Adjust seasoning if necessary.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days. This soup is perfect for meal prep and freezes well.