I love this Ground Turkey Soup, which I’ve been making for years. It has become one of my favorite recipes for a busy weeknight. The combination of ground turkey, fresh vegetables, and a savory tomato broth gives my family a warm, simple meal without a long list of ingredients.

Now, it’s my go-to recipe whenever I need a comforting bowl. I love how versatile it is; different vegetables or cooked grains can fit into the meal. The potatoes make the soup satisfying, while the broth keeps it lighter than a creamy soup or thick stew.

My kids enjoy it with crusty bread or a simple salad on the side. This recipe uses a quarter pound of turkey and makes about four light servings, with vegetables doing much of the work. Allow roughly 55 minutes for chopping, cooking, and bringing the pot to a simmer.

Why This Dish Is Great

• A practical one-pot meal: The vegetables, turkey, and broth cook in the same pot, so the flavors build together as you go.
• A small amount of meat: The turkey seasons a generous mixture of vegetables instead of dominating every spoonful. It is a vegetable-forward soup.
• Everyday ingredients: Onion, carrot, celery, potatoes, and frozen peas make a familiar base that is easy to shop for.
• A clear finish: Tender potatoes, hot peas, and a safe temperature tell you when dinner is ready, rather than the clock alone.
• Flexible serving: Enjoy a small bowl for lunch, or add bread and a side salad when you want a more filling dinner.

What Is the Best Ground Turkey?

Choose plain ground turkey rather than a seasoned sausage mixture for the base recipe. Lean ground turkey works well because the olive oil helps the small amount of meat cook alongside the vegetables. Very lean turkey can catch on the pot, so keep stirring and lower the heat if needed. Thaw frozen turkey in the refrigerator before beginning.

The quarter-pound amount is intentional here and matches the ingredient list below. There is no need to use a whole package just because that is how the turkey is sold. Measure the portion for the soup, then promptly refrigerate or freeze the rest. If you want a larger batch, scale all the ingredients together and use a pot with enough room.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup white onions, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1/4 lb ground turkey
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 3 cups chicken broth
• 1/2 cup crushed tomatoes
• 1 cup potatoes, diced
• 1/2 cup frozen green peas
• 1/2 tablespoon fresh parsley, chopped

Choose firm potatoes without green areas, and cut them into similarly sized pieces. Waxy or all-purpose potatoes tend to keep their shape; floury potatoes can soften into the broth more readily. Either can work, but begin checking before the longest simmering time. Low-sodium broth makes it easier to season the finished soup to your liking.

Kitchen Equipment You Will Need

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• Large soup pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Kitchen scale
• Measuring cups
• Measuring spoons
• Instant-read thermometer
• Fork
• Ladle
• Serving bowls
• Shallow freezer-safe containers

How To Make Ground Turkey Soup

Step 1

Wash and dice the vegetables before handling the raw turkey. Cut the potatoes into even pieces about 1/2 inch across. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook, stirring, for about 5 minutes until they begin to soften. Lower the heat if the onion starts browning too quickly.

Step 2

Add the ground turkey and break it into small crumbles with a wooden spoon. Cook for about 5–7 minutes, stirring so it cooks evenly. Add the garlic, Italian seasoning, a little salt, and pepper during the last minute, then stir in the tomato paste and cook for another minute. Use a clean spoon for tasting later; color alone does not confirm safe poultry doneness.

Step 3

Pour in the chicken broth and stir in the crushed tomatoes and diced potatoes. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 15–20 minutes, stirring occasionally, until the potatoes and carrots are tender when pierced with a fork. Larger pieces may take longer. Keep the soup at a simmer rather than letting it boil hard.

Step 4

Add the frozen green peas. Return to a simmer and cook until hot and tender, about 3–5 minutes or the longer cooking time directed on their package. Check that the soup and turkey reach at least 165°F (74°C). Taste with a clean spoon and adjust salt and pepper. Ladle into bowls and finish with the chopped parsley.

Notes

• Prepare the vegetables first. Having everything diced keeps the cooking steady and helps you avoid handling ready-to-eat garnishes after raw turkey.
• Soften without scorching. A little color on the vegetables is fine, but burned onion or garlic gives the broth a bitter flavor.
• Break up the turkey. Small crumbles spread throughout the soup. Turn and separate them gently rather than leaving one large lump in the pot.
• Check the potatoes. A fork should slide into the center without a firm core. If they need longer, keep simmering before adding the peas.
• Season near the end. Broth and tomatoes vary in saltiness. Start lightly, then taste once the poultry is fully cooked and the soup is ready.
• Budget for heating. The card allows 15 minutes of preparation and about 40 minutes of cooking, including bringing the broth to a boil. Larger vegetable pieces need extra time.
• Keep the garnish fresh. Sprinkle the measured parsley over the bowls at serving time so its color and delicate flavor remain noticeable.

Ingredients You Can Add

• Diced bell pepper can join the onion, carrot, and celery at the beginning for a little sweetness and extra color.
• Small zucchini pieces can simmer with the potatoes toward the end so they become tender without falling apart.
• A handful of spinach can be stirred into the hot soup near the finish, just until wilted. It does not need the entire simmer.
• A bay leaf adds a savory note during simmering. Remove and discard it before ladling the soup into bowls.
• A little Worcestershire sauce adds depth. Stir it in sparingly, then taste before adding more salt to the broth.
• Cooked, drained beans such as cannellini or kidney beans make a heartier bowl. Warm them through at the end rather than adding dry beans.

What To Serve With Ground Turkey Soup

Fresh bread, such as a baguette or sourdough, is great for dipping in the broth. If you would like a homemade loaf with the meal, Grandma Sycamore Bread is a soft option. Plan bread-making separately from the soup’s cooking time.

For something lighter, serve Tomato Cucumber Salad alongside the warm bowl. Its fresh vegetables add a crisp contrast, and keeping the salad separate lets everyone choose how much of each dish they want.

A spoonful of cooked rice or quinoa can make an individual serving more filling. For another vegetable side, Grilled Corn Salad offers a sweet, savory contrast. Keep the portion modest if you are also serving bread with the soup.

Variations and Swaps

• Ground chicken: Use it as a poultry alternative and cook the finished soup to 165°F. Its flavor is mild like turkey.
• Ground beef: The beef variation brings a richer taste. Cook ground beef to 160°F, draining excess fat before adding broth if necessary.
• Sausage: The sausage option can include pork sausage. Choose a flavor that fits the vegetables; ground pork needs 160°F and poultry sausage needs 165°F.
• Spicy soup: Add a little red pepper flake or hot sauce. Taste before adding more, especially if the broth is already strongly seasoned.
• Sweet potatoes: Use small, evenly diced pieces for a sweeter variation. Check tenderness rather than assuming they need exactly the same cooking time.
• Cooked grains: Add cooked rice, quinoa, or barley to individual bowls. Cooking dry grains in this small amount of broth changes the liquid balance.
• Creamy finish: Stir in a little cream or coconut milk after the vegetables soften. Warm gently and expect a richer flavor than the original tomato broth.
• Vegetarian bowl: Use cooked beans instead of turkey and vegetable broth instead of chicken broth. Check any extra sauces, including Worcestershire, for suitability.

Storage

Divide the soup into shallow containers promptly; do not leave the full pot standing until it reaches room temperature. Refrigerate within 2 hours, or within 1 hour if the temperature is above 90°F. Store at 40°F or colder for 3–4 days. Small portions cool faster and also make it easier to reheat only the amount you need.

Freeze in suitable containers for up to 3 months for best quality, leaving space for expansion. Thaw in the refrigerator, then reheat in a pot until the soup reaches a rolling boil and at least 165°F throughout. Stir to distribute the heat. Potatoes may be softer after freezing, while added pasta or rice will absorb broth during storage.

FAQ

Is a quarter pound of turkey enough?

That is the amount in this recipe. It makes four light, vegetable-forward servings with small turkey crumbles throughout. Serve bread or another side if you want a more substantial meal instead of increasing only the meat.

How do I make the broth thicker?

Mash a few of the tender potato pieces against the side of the pot with your spoon and stir them back in. This uses the existing ingredients and thickens the broth gently without making a separate slurry.

Can I add pasta?

Yes. Add cooked pasta near the end and heat it through. For leftovers, keep the pasta separate and add it to each bowl so it does not soak up too much of the broth overnight.

What if the potatoes are still hard?

Continue simmering and check again in a few minutes. Large pieces take longer, and tomatoes can slow softening. Keep the peas out until the potatoes are tender so they do not become dull and mushy.

Can I use dried herbs?

The Italian seasoning is already dried and belongs in the cooking stage. A small pinch of dried parsley can replace the fresh garnish, though it will not provide the same fresh color or flavor.

Is this soup gluten-free?

The main meat and vegetables do not contain gluten, but check the broth, tomato products, seasoning, and any additions. Barley, ordinary pasta, and some sauces are unsuitable for a gluten-free variation.

Short Description

A light ground turkey soup with potatoes, carrots, celery, peas, and a savory tomato broth, finished with fresh parsley.