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This ground turkey soup recipe is simple to make, hearty, and made in 1 pot. Packed with vegetables, beans, and whole wheat pasta, it’s an easy and wholesome weeknight dinner.

ground turkey soup in brown bowl.

This is a healthier take on a traditional Italian sausage soup. I use only a small amount of olive oil to sauté the aromatics and I pile in tons of fresh vegetables for a healthy, filling meal! Serve with crusty sourdough bread, sourdough rosemary rolls or these easy dinner rolls.  

This easy, last-minute dinner can be prepared with almost any vegetables and ground turkey. I basically live in a soup moment all Winter long. This ground turkey soup plus butternut squash chili, chicken noodle soup and dutch oven beef stew are my typical rotation. 

Why You Will Love This Turkey Vegetable Soup

  • It is deeply flavorful. The depth of flavor in this easy soup recipe is impressive. With a combination of aromatics, savory ground turkey, salty parmesan cheese, and a medley of fresh vegetables, you’ll find something new to love in each bite.
  • It’s adaptable. One of the best parts about this soup is that it works well with almost any combination of fresh vegetables you have on hand, making it an easy weeknight dinner and excellent for clearing out your produce drawer.
  • It’s filling. This soup has a combination of ingredients that will leave you feeling nourished and satiated. Adding whole wheat pasta and creamy white beans makes this soup a true meal.

Professional Tips For Making Ground Turkey Vegetable Soup

  • Cook your pasta separately if freezing. If you plan to only eat a bowl or two of this soup when making it, I recommend cooking the pasta separately before freezing the soup. 
  • Use lean ground meat. Choosing a lean ground turkey for this recipe will keep the soup tasting light and fresh. Ground meat with too high of a fat content can lead to a bit of grease on the surface of the soup. If this happens, you can use a spoon to skim it off.
  • Be sure to taste as you go. The most important advice I can offer to improve your cooking skills is to taste as you go. This will help you find the right balance of seasoning in the soup. Add salt as needed to suit your personal tastes.
details of soup in ladle.
shaved parmesan on top of soup in white bowl.
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Ingredients

ingredients for ground turkey soup on marble.
  • Garlic: Fresh, large cloves of whole garlic are best for this recipe. If you don’t have fresh garlic available, try a spoonful of jarred garlic rather than using garlic powder.
  • Onion: Onion adds savory, lightly sweet flavor to the base of this soup. I recommend using a yellow onion or sweet onion for this recipe.
  • Ground Turkey: I use lean ground turkey to keep the soup tasting as light as possible. Ground turkey is also incredible in my Baked Turkey Meatballs!
  • Chicken Broth: Making homemade chicken broth will always enhance the flavor of your soup. If you don’t have time to make your own broth, be sure to choose one with a lower sodium content, like Pacific Foods chicken stock.
  • Beans: I add a full can of Great Northern beans to this soup for creaminess and body. If you can’t find Great Northern beans, opt for cannellini beans. They are very similar in taste and texture.
  • Zucchini: Because there are so many hearty ingredients in this soup, I recommend using a small zucchini
  • Carrots: I like to use regular, medium carrots for this recipe. I do not peel the carrots, as their texture remains a bit more firm.
  • Diced Tomatoes: For the boldest flavor, I recommend using roasted diced tomatoes. A full 28-ounce can will add enough acidity to the soup to balance the savory ingredients.
  • Potatoes: Just like my Lemon Roasted Chicken dinner, you can use any variety of small potato for this recipe. Yukon Gold potatoes or russet potatoes are both great choices.
  • Pepper: I recommend grinding your own fresh peppercorns for optimal flavor. Malabar black peppercorns are the most commonly used peppercorn.
  • Crushed Red Pepper Flakes: A pinch of hot pepper flakes adds just the right amount of heat to this dish. Feel free to add more to taste.
  • Pasta: I like to use a short shape of whole wheat pasta for this recipe, but you can use whatever you have on hand. Regular penne, shells, or ditalini are all excellent choices.
  • Kale: Lacinato or dinosaur kale is preferred for this recipe. You can, however, use curly kale as well. If you aren’t able to find kale, try using Swiss chard, collard greens, or mustard greens.
  • Parmesan Cheese: Freshly grated Parmesan cheese is always much more flavorful than pre-grated cheese. A small block of high-quality cheese will last you quite a while. Be sure to save the rind for this Italian sausage soup!

See the recipe card for full information on ingredients and quantities.

Variations

  • Brown Rice: Rather than using pasta, try this soup with a bit of cooked brown or white rice. I like to cook the rice separately and add it when ready to serve so that it does not overcook.
  • Ground Beef: You can make this soup with different ground meat, like ground beef, ground chicken, or ground lamb. I recommend lean ground beef for this variation, just as in my Red Chili Recipe with Ground Beef! To mimic the taste of sausage, try adding a pinch of fennel seed.
  • Additional Vegetables: Try adding different vegetables to this soup to see what you like best. Celery, sweet potatoes, and green beans are all popular choices.
  • Seasonings: I recommend trying different blends of spices in this soup. Try Italian seasoning, oregano, thyme, or rosemary.

How to Make Ground Turkey Soup with Vegetables

Use these instructions to make the perfect easy ground turkey soup every time! Further details and measurements can be found in the recipe card below!

Step 1: Sauté garlic, onion, and carrots in 1 teaspoon of olive oil in a Dutch oven or large pot. Keep the heat low to release the moisture without browning. This is called “sweating.” You can add additional oil if desired.

Step 2: Push the vegetables to the edges of the pot and brown the ground turkey in the center. After turkey is cooked through add all remaining ingredients except kale. Simmer gently until pasta and veggies are tender.

browning ground turkey with onions and garlic.
adding chicken stock and all vegetables to soup pot.

Taste test as you go in order to find the right balance of seasoning in the soup.

Step 3: Add kale and continue to simmer until soft, about another 5 minutes.

Step 4: Serve with crusty bread and garnish with grated Parmesan cheese if desired.

adding kale to cooking soup.
finished soup in bowls with cheese and croutons.

Chef Lindsey’s Recipe Tip

For the best flavor, make your own homemade chicken broth. It’s easy to make chicken broth at home by cooking and straining a pot of aromatics, vegetables, chicken bones, and water. I recommend freezing chicken bones from thighs and drumsticks to make broths and stocks.

Frequently Asked Questions

How do you store leftover turkey soup?

Store leftover turkey soup in an airtight container in the refrigerator for 3 to 5 days. This soup can be frozen for up to 3 months in a freezer-safe container.

How do you reheat soup with ground turkey?

To reheat this soup, place it in a stockpot over medium to medium-high heat. Bring the soup up to a boil and back down to simmer before serving.

Can you make this soup in the slow cooker?

Yes! You can cook this soup in a slow cooker on low for 6 hours. Sweat the onions and garlic in a pan, then brown the turkey meat, and transfer all of the ingredients to the slow cooker except the kale and pasta. Cook the pasta and add it separately when serving. Add the kale in the last 30 minutes of cooking to ensure it maintains its texture.

Can I make this soup with turkey meatballs?

Absolutely. You can roll your ground turkey into small balls or make this turkey meatball recipe. Browning them on all sides before adding them to the soup will help them maintain their shape and add a bit of extra flavor.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

grated cheese on top of turkey soup in bowl.
5 from 1 ratings

Ground Turkey Soup

This ground turkey soup recipe is simple to make, hearty, and made in 1 pot. Packed with vegetables, beans, and whole wheat pasta, it's an easy and wholesome weeknight dinner.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 8 people

Ingredients  

Instructions 

  • Sauté garlic, onion, and carrots in 1 teaspoon of olive oil in a Dutch oven or large pot. Keep the heat low to release the moisture without browning. This is called “sweating.” You can add additional oil if desired.
  • Push the vegetables to the edges of the pot and brown the ground turkey in the center. Add all remaining ingredients except kale. Simmer gently until pasta and veggies are tender.
  • Add kale and continue to simmer until soft, about another 5 minutes.
  • Serve with crusty bread and garnish with grated Parmesan cheese if desired.

Notes

Flavor Tips – For the best flavor, try making your own homemade chicken broth. It’s easy to make chicken broth at home by cooking and straining a pot of aromatics, vegetables, chicken bones, and water. I recommend freezing chicken bones from thighs and drumsticks to make stock. 
Technique – Cook your pasta separately if freezing. If you plan to only eat a bowl or two of this soup when making it, I recommend cooking the pasta separately before freezing the soup. 
Storage – Store leftover turkey soup in an airtight container in the refrigerator for 3 to 5 days. This soup can be frozen for up to 3 months in a freezer-safe container.

Nutrition

Calories: 255kcal | Carbohydrates: 30g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 867mg | Potassium: 832mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3681IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 3mg
Course: Soup
Cuisine: Italian
Calories: 255
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Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed soup recipes!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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6 Comments

  1. I love warm hearty soup on freezing cold days. That soup looks soothing. I can’t imagine the chill you guys must be going through. Here in LA, it’s about 50s~60s and I am still freezing (you know how us Californians are).

    1. The cold reminds me of living in Cleveland which I vowed never to do again! I imagine living in Cali is similar to when we lived in Hong Kong: winter jackets and scarves at 65 degrees! lol!

      This soup is soothing and delicious!