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Ground Turkey Soup

A heartwarming and wholesome ground turkey soup perfect for cozy nights, packed with vegetables and rich flavors.
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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: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tbsp olive oil for that perfect, golden sauté
  • 1 cup onions, diced the aromatic base of our flavor profile
  • 1 cup carrot, chopped adds a sweet, tender crunch
  • 1 cup celery, chopped for that classic soup flavor and additional texture
  • 0.75 lb ground turkey the star of our show, lean yet flavorful
  • 4 cloves garlic, minced because every good soup needs garlic
  • 1.5 tsp Italian seasoning the perfect herb blend to elevate our soup
  • to taste none salt and pepper enhancing those natural flavors
  • 2 tbsp tomato paste adds depth and richness to the broth
  • 6 cups chicken broth the soul of any soup, I prefer low-sodium for better control over salt levels.
  • 1 cup crushed tomatoes for a lovely tomato shine and taste
  • 2 cups potato, peeled and cut into 1-inch chunks a filling, hearty addition
  • 1 ea bay leaf for aromatic depth
  • 1/4 tsp red pepper flakes optional for some added warmth
  • 1 cup green peas vibrant freshness
  • 1 tbsp fresh parsley for garnish

Method
 

Preparation
  1. Start by dicing the onions, chopping the carrots and celery, mincing the garlic, and peeling and cutting the potatoes.
Sautéing
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onions, carrots, and celery.
  2. Cook for about 5 minutes until they’re fragrant and the onions are translucent.
Cooking the Turkey
  1. Introduce 0.75 lb of ground turkey to the pot. Use a wooden spoon to break it up as it cooks, about 3-4 minutes, or until it’s fully browned.
Adding Flavor
  1. Toss in the minced garlic, 1.5 tsp Italian seasoning, salt, and pepper. Continue to cook for another 3-4 minutes.
Tomato Incorporation
  1. Stir in 2 tablespoons of tomato paste and let it cook for 1-2 minutes to highlight its sweetness.
Simmering
  1. Add 6 cups of chicken broth and 1 cup of crushed tomatoes. Toss in the potato chunks and 1 bay leaf, bringing the pot to a gentle boil.
  2. Reduce the heat to medium-low and let it simmer for 15-20 minutes until the potatoes are tender.
Final Touch
  1. Gently stir in 1 cup of green peas and cook for 1 minute just to heat through.
  2. Remove the bay leaf and adjust seasoning if desired before serving.
Serving
  1. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

This soup can be kept in an airtight container in the fridge for 3-5 days, or stored in the freezer for up to 3 months. Let your broth come to room temperature before adding to the soup for even cooking.