Looking for an easy, healthy Ground Turkey Soup that’s full of flavor? This quick recipe is comforting, family-friendly, and ready in about 30 minutes.
Why you’ll love this Ground Turkey Soup
- Hearty and satisfying—a lighter alternative to beef-based soups while still filling.
- Loaded with vegetables for a nutritious, well-balanced meal the whole family will enjoy.
Gather your ingredients
- Ground turkey (you can substitute ground chicken if preferred)
- Onion and celery — the aromatics that build the base flavor
- Minced garlic
- Red pepper flakes for a touch of heat
- Butternut squash and potato (or swap in sweet potato, carrot, zucchini, or other vegetables)
- Chicken or turkey broth
- Cream (or a suitable substitute if you prefer)
- Parsley for finishing
Variations
This soup is a flexible base—use whatever vegetables you have on hand. Frozen squash works great, and leafy greens or corn can be stirred in near the end of cooking.
If you enjoy cozy soups, this fits right in with other comforting recipes like chicken soup, chicken and dumplings, or creamy tomato soup.
How to make Ground Turkey Soup: step-by-step
This simple turkey soup combines browned ground turkey, tender vegetables, and a creamy broth for a balanced, comforting bowl.
- Heat the oil: In a large pot or Dutch oven, warm the oil over medium-high heat.
- Sauté the aromatics: Add chopped onion, celery, and 1 tsp salt. Cook until the onion is soft and translucent, about 5–7 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
- Brown the turkey: Add the ground turkey along with ¾ tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes. Break the meat into pieces and cook until no longer pink, about 7–10 minutes.
- Add vegetables and broth: Stir in cubed butternut squash and chopped russet potato. Pour in 4 cups of chicken (or turkey) broth, bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Finish with cream and parsley: Stir in 1 cup of cream and heat through for a couple of minutes. Add 2 tbsp minced fresh parsley (or 2 tsp dried) and adjust seasoning with additional salt if needed.
- Serve hot: Ladle into bowls and enjoy immediately.
Make-ahead and storage tips
- Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- Freeze: Portion into freezer-safe containers or bags for up to 3 months.
- Reheat: Gently warm on the stovetop over medium-low heat or use the microwave until heated through.
Choose the perfect side dishes
Serve this soup with warm bread or a fresh salad to make a satisfying meal.
- Buttermilk drop biscuits
- Oatmeal brown bread
- Easy Dutch oven bread
- Garlic bread or cheesy garlic fingers
- Mixed greens salad with a simple vinaigrette
- Skillet cornbread
Ground turkey is versatile—use it in meatloaf, burgers, or other family favorites.
FAQs
Turkey is lean and slightly sweet, so it benefits from assertive seasoning and a bit of fat for depth. If your soup is bland, try more salt, cracked black pepper, a splash of soy sauce for umami, and a pinch of chili flakes to brighten the flavor.
Yes. Like chicken soup, turkey soup provides warm broth, steam, hydration, and nutrients that can help soothe a sore throat and relieve congestion.
Store turkey soup in the refrigerator for about 3–5 days. For longer storage, freeze portions for up to 3 months. Cool the soup before refrigerating or freezing for best results.
More cozy soup recipes
Try other comforting soups to expand your rotation:
- Potato Zucchini Soup
- Instant Pot Potato Soup
- Creamy Tortellini Soup
- Vegetable Orzo Soup
- Beef and Vegetable Soup
- Lentil Soup with Ham
- Lemon Chicken Orzo Soup
Ground Turkey Soup
Ingredients
- 4 tbsp oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1 ¾ tsp salt, plus more to taste
- 1 tsp minced garlic
- 1 lb ground turkey
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 4 cups chicken or turkey broth
- 1 ½ cups cubed butternut squash (or sweet potato, carrot, or zucchini)
- 1 large russet potato, peeled and chopped
- 1 cup cream
- 2 tbsp minced fresh parsley (or 2 tsp dried)
Instructions
- Heat oil in a large pot over medium-high heat. Add onions, celery, and 1 tsp salt. Cook until onions are soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
- Add the ground turkey, remaining ¾ tsp salt, pepper, and red pepper flakes. Break up the turkey and cook until browned and no longer pink, about 7–10 minutes.
- Add the cubed squash and chopped potato. Pour in the broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in the cream and heat through for 1–2 minutes. Add parsley and adjust seasoning with additional salt if needed.
- Ladle into bowls and serve hot.
Nutrition (per serving, approximate)
Calories: 393 • Carbohydrates: 21 g • Protein: 22 g • Fat: 26 g