I love how this soup brings comfort without being heavy. It’s packed with protein from lean ground turkey and loaded with colorful vegetables that add texture and nutrition. The cumin and smoked paprika give it a subtle warmth and depth of flavor, while fresh herbs brighten the whole dish. It’s easy to make, endlessly adaptable, and even better the next day. Plus, it’s one of those meals that feels like a hug in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground turkey
4 cups low-sodium vegetable broth
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (with juices)
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp fresh parsley or thyme, chopped
Salt and pepper, to taste
Olive oil (for sautéing)
Directions
I start by prepping all my vegetables—dicing the carrots, celery, and onion, and mincing the garlic.
In a large pot, I heat a drizzle of olive oil over medium heat. I add the onion and cook it for about 5 minutes until it’s soft and translucent. Then I stir in the garlic and let it cook for another minute until fragrant.
I increase the heat slightly and add the ground turkey, seasoning it with salt and pepper. I cook it until it’s fully browned and broken up into crumbles.
I stir in the diced carrots and celery along with the cumin and smoked paprika. I let that cook for another 3–4 minutes to let the spices bloom and the veggies begin to soften.
I pour in the vegetable broth and add the canned diced tomatoes with their juices. I bring the soup to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes, until the vegetables are tender and the flavors have come together.
Just before serving, I stir in the chopped fresh parsley or thyme. I always taste and adjust the seasoning with more salt and pepper if needed.
Servings and timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Sometimes I add a handful of spinach or kale at the end for a boost of greens. I’ve also added cooked rice, quinoa, or small pasta to make it even more filling. For a spicier version, I toss in a pinch of red pepper flakes or a dash of hot sauce. And when I want a heartier broth, I swap in chicken broth or beef broth for more depth.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store it in an airtight container and reheat portions in the microwave or on the stove over medium heat. This soup also freezes beautifully—just cool it completely, portion it into freezer-safe containers, and it’ll last up to 2 months.
FAQs
Can I use ground chicken instead of turkey?
Yes, I sometimes use ground chicken if that’s what I have on hand. It works just as well and keeps the soup light and protein-packed.
What’s the best way to thicken the soup?
If I want a thicker texture, I mash a few of the cooked vegetables into the broth or stir in a small amount of cooked rice or lentils.
Can I make this soup ahead of time?
Absolutely. I often make it a day in advance because the flavors deepen overnight. It reheats beautifully and is great for meal prep.
How can I make this soup more filling?
Adding cooked pasta, rice, or beans makes it heartier. Sometimes I top it with a bit of shredded cheese or avocado for extra richness.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as I use a gluten-free broth. Always double-check labels to be sure.
Conclusion
This Ground Turkey Soup is one of those recipes I turn to again and again for its simplicity, flavor, and comfort. It’s nourishing, satisfying, and easy to customize based on what I have in the kitchen. Whether I’m making it for a quiet dinner or prepping lunches for the week, it always hits the spot and leaves me feeling full and cozy.
This hearty ground turkey soup is packed with lean protein, fresh vegetables, and savory spices. A cozy, colorful bowl perfect for chilly nights or healthy weeknight dinners.
Author:Sarah
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:Serves 6
Category:Main
Method:Cooking (One-Pot)
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb lean ground turkey
4 cups low-sodium vegetable broth
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (with juices)
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp fresh parsley or thyme, chopped
Salt and pepper to taste
1 tbsp olive oil (for sautéing)
Instructions
Prep Ingredients:
Dice the carrots, celery, and onion. Mince the garlic.
Sauté Aromatics:
In a large pot over medium heat, add olive oil. Sauté diced onions until translucent (about 5 minutes). Add garlic and cook for 1 more minute.
Cook the Turkey:
Increase heat slightly, add ground turkey. Season with salt and pepper and cook until browned.
Add Vegetables and Spices:
Stir in diced carrots, celery, cumin, and smoked paprika. Cook for another 3–4 minutes to let flavors develop.
Add Broth and Tomatoes:
Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Finish and Serve:
Stir in fresh parsley or thyme. Adjust salt and pepper to taste. Serve warm.
Notes
This soup stores well in the fridge for 3–4 days or freezes beautifully for up to 3 months.
Add a handful of spinach or kale at the end for a boost of greens.
You can substitute chicken broth for vegetable broth if preferred.
