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Ground Turkey Soup

A heartwarming and nourishing dish with ground turkey, fresh vegetables, and rich spices, perfect for chilly nights or family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil Use a good quality extra virgin for flavor.
  • 1 cup onions (diced into 1/2-inch pieces) Yellow or white onions work well.
  • 1 cup carrot (diced) Fresh carrots add sweetness; baby carrots can work too.
  • 1 cup celery (diced) Look for crispy celery for crunch.
  • 0.75 lb ground turkey Lean ground turkey preferred.
  • 4 cloves garlic (freshly minced) Fresh garlic elevates the flavor.
  • 1.5 tsp Italian seasoning A mix of herbs brings great depth.
  • to taste Salt and pepper Adjust according to preference.
  • 2 tbsp tomato paste Find a brand without added sugar.
  • 6 cups chicken broth Homemade or low-sodium for healthy eating.
  • 1 cup crushed tomatoes Canned works well; prefer San Marzano.
  • 2 cups potato (peeled and cut into 1-inch chunks) Yukon Gold potatoes are creamy.
  • 1 leaf bay leaf Adds aromatic flavor.
  • 1/4 tsp red pepper flakes Adjust for spice level preference.
  • 1 cup green peas (fresh or frozen) A touch of sweetness to the soup.
  • 1 tbsp fresh parsley (for garnish) Always preferable to dried.

Method
 

Preparation
  1. Dice the onions, chop the carrots and celery, mince the garlic, and cut the potatoes into chunks.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Once shimmering, add the onions, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
  2. Add the ground turkey, breaking it up with a spoon. Cook until it’s no longer pink, about 5-7 minutes.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper, cooking for another minute.
  4. Add tomato paste and cook for 1-2 minutes, allowing it to caramelize.
  5. Pour in chicken broth and crushed tomatoes, stirring to combine.
  6. Add in diced potatoes and bay leaf, then bring to a rolling boil.
  7. Reduce heat and let it simmer for 15-20 minutes, until potatoes are tender.
  8. Stir in green peas and cook for another minute.
  9. Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.

Notes

Allow your ingredients to sit at room temperature before starting for even cooking. This soup is freezer-friendly and can last up to 3 months when stored appropriately. Customize with different veggies or proteins as desired.