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Ground Turkey Soup Recipe

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3.9 from 8 reviews

This hearty Ground Turkey Soup is a comforting and nutritious meal, packed with lean ground turkey, a medley of fresh vegetables, and flavorful herbs. Slow simmered to perfection in a rich tomato broth, it’s an ideal dish for cooler days or whenever you’re craving a wholesome, satisfying soup.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground turkey, 93/7 or 99/1
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery ribs, diced
  • 3 carrots, peeled and sliced into half-moons
  • 3 medium potatoes, peeled and cut into ½-inch cubes
  • 2 tablespoons tomato paste
  • 1 (28 oz) can diced tomatoes
  • 4-6 cups low-sodium chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup frozen green beans
  • 1 cup frozen green peas

Garnishes

  • Grated Parmesan cheese, for garnish
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat Olive Oil and Sauté Aromatics: Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and cook for 2 to 3 minutes while stirring often to soften. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Cook Ground Turkey: Add the ground turkey to the pot along with half of the salt and pepper. Cook the turkey, breaking it up with a spoon, for about 5 to 7 minutes until browned and fully cooked through. Drain excess fat if necessary to keep the soup light.
  3. Add Vegetables: Stir in the diced celery, sliced carrots, and cubed potatoes. Cook for 4 to 5 minutes, stirring occasionally, to allow the vegetables to start softening.
  4. Incorporate Tomato Paste: Mix in the tomato paste thoroughly to coat the meat and vegetables. Cook for 1 minute to bring out a deeper flavor.
  5. Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juices and 4 to 6 cups of low-sodium chicken or vegetable broth depending on preferred thickness. Stir in the dried Italian seasoning along with the remaining salt and pepper. Bring the mixture to a boil.
  6. Simmer the Soup: Reduce heat to a gentle simmer and cook for 12 to 15 minutes until the potatoes are fork-tender, allowing all flavors to meld together beautifully.
  7. Finish with Frozen Vegetables: Add the frozen green beans and peas, simmering for an additional 3 to 4 minutes until they are heated through but still vibrant in color and texture.
  8. Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired for an extra layer of flavor.

Notes

  • Using lean ground turkey (93/7 or 99/1) keeps the soup healthy and reduces excess fat.
  • Adjust broth quantity based on your preferred soup consistency; use less for a thicker soup, more for a brothy texture.
  • Frozen green beans and peas can be substituted with fresh if available; adjust cooking times accordingly.
  • Parmesan cheese adds a lovely umami finish but is optional for a dairy-free option.

Find it online: https://yumntasty.com/ground-turkey-soup-recipe/