ground turkey soup recipe
The Best ground turkey soup recipe
I also love that this soup is incredibly versatile. You can make it as simple or as elaborate as you want—add a splash of broth, a sprinkle of cheese, or even some crusty bread to soak up the goodness. It’s perfect for meal prep because it tastes even better the next day, and it’s great for leftovers if you’ve got a busy week ahead. The health benefits are real too—it’s low in saturated fat, high in protein, and packed with vitamins from the vegetables and herbs. My husband and I both appreciate that it’s a meal that doesn’t skimp on nutrition while still being delicious. Whether it’s a family dinner or a quick weeknight fix, this soup is always a hit.
Creamy Garlic Ground Turkey Soup
A comforting and flavorful soup made with tender ground turkey, rich tomato base, and aromatic garlic. Perfect for a cozy meal!
🥘Ingredients
- 1.5 lbs ground turkey
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- 1 tbsp tomato paste
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
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1
In a large pot, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it into small pieces. Season with salt and pepper. -
2
In the same pot, add diced onion, carrot, and celery. Cook for 5 minutes until softened. Stir in minced garlic and cook for another 1 minute. -
3
Pour in the crushed tomatoes, tomato paste, thyme, oregano, bay leaf, and red pepper flakes (if using). Stir well and add chicken broth. Bring to a boil. -
4
Reduce heat to low, cover, and let it simmer for 15 minutes. Stir in heavy cream or half-and-half and simmer for another 5 minutes. -
5
Remove the bay leaf. If using, add frozen peas and simmer for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed. -
6
For a smoother texture, blend the soup with an immersion blender or transfer to a blender and blend until smooth. Stir in grated Parmesan cheese (if using). -
7
Remove from heat and let it rest for 5 minutes. Serve hot with crusty bread or a side salad.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Blender (optional, for smoother texture)
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use low-fat chicken broth and reduce the heavy cream to 3/4 cup.
- Add spinach or mushrooms for extra flavor and texture.
- Make ahead: The soup tastes even better the next day as flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.
Watch Video Of How Creamy Garlic Ground Turkey Soup Works
❓ Frequently Asked Questions About Creamy Garlic Ground Turkey Soup
What is the best way to prepare ground turkey for a flavorful soup?
To achieve the best flavor, brown your ground turkey in batches over medium-high heat with a little olive oil or butter, breaking it up with a wooden spoon. Add minced garlic, onions, and any aromatic herbs (like thyme or rosemary) while it cooks to infuse the meat with flavor. Avoid overcrowding the pan to prevent steaming, which can make the turkey tough.
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How can I make sure the soup is tender and not dry?
For a tender texture, use a mix of broth (chicken or vegetable) and water—about 2 cups per pound of ground turkey. Simmer gently for 15–20 minutes, stirring occasionally, and add a splash of milk or cream at the end if you prefer a richer consistency. Avoid boiling vigorously, as it can cause the meat to toughen. Also, consider adding a small amount of cornstarch mixed with cold water to thicken the soup gradually.
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Can I substitute any of the ingredients in the recipe?
Yes, you can! Here are some common swaps:
– Ground turkey → Lean ground beef or lamb (adjust seasoning slightly).
– Broth → Low-sodium vegetable broth or even water with a bouillon cube.
– Vegetables → Swap carrots for celery or add mushrooms for extra depth.
– Herbs/spices → Use dried herbs like oregano or bay leaves instead of fresh.
– Potatoes → Replace with sweet potatoes, parsnips, or even cauliflower for a lighter option.
Just adjust cooking times if substituting denser ingredients like potatoes.
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How long should I simmer the soup, and what’s the best way to check it’s done?
Simmer the soup for 15–20 minutes on medium-low heat, stirring occasionally. To check doneness, taste the broth—it should be flavorful but not overly salty. The meat should be fully cooked (internal temp of 165°F/74°C) and tender when pulled apart. If the soup is too thick, thin it with a little water or broth. For extra richness, stir in a pat of butter or a dollop of sour cream at the end.
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How can I make this soup ahead of time and reheat it properly?
This soup tastes even better the next day! Store it in airtight containers in the fridge for 3–4 days or freeze for up to 3 months. To reheat:
– Stovetop: Warm on low heat, stirring occasionally, until steaming (about 5–10 minutes). Add a splash of broth if needed.
– Microwave: Cover with a damp paper towel and heat in 1–2 minute intervals, stirring between each.
– Oven: Spread on a baking sheet and warm at 300°F (150°C) for 15–20 minutes.
Add a pinch of salt or a splash of vinegar when reheating to enhance flavor if needed.
