Description
A rich, flavorful, and incredibly satisfying creamy ground turkey soup. This one-pot meal features a savory base of lean ground turkey, earthy vegetables like potatoes and carrots, and a luxurious creamy broth, making it the perfect answer to a chilly day or a busy weeknight.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, finely chopped
2 medium Carrots, peeled and diced
2 stalks Celery, diced
4 cloves Garlic, minced
1 lb (450g) Ground Turkey (93% lean recommended)
2 teaspoons Italian Seasoning
Salt and Black Pepper, to taste
1 ½ lbs (680g) Yukon Gold Potatoes, diced into ½-inch cubes
6 cups Low-Sodium Vegetable Broth
1 cup Heavy Cream
3 cups, packed Fresh Spinach
¼ cup, chopped Fresh Parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables have softened
- Add the ground turkey to the pot. Use a spoon to break the meat apart and cook for 6-8 minutes, until browned. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for one more minute until the garlic is fragrant
- Add the diced potatoes and pour in the vegetable broth. Stir everything together, scraping up any browned bits from the bottom. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender
- Reduce the heat to the lowest setting. Slowly pour in the heavy cream, stirring continuously. Do not allow the soup to boil after adding the cream
- Add the fresh spinach and stir gently until it is just wilted, about 1-2 minutes
- Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley before serving
Notes
Pro Tip: For the best flavor, season in layers—season the vegetables, then the turkey, and adjust again at the end. Cutting vegetables into uniform sizes ensures they cook evenly.
Thickener Tip: For a thicker, chowder-like consistency, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this into the simmering soup just before adding the cream and let it cook for a minute to thicken.
Protein Swaps: Ground chicken or lean ground beef can be used instead of turkey. Be sure to drain excess fat if using beef.
Dairy-Free Variation: Substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
Veggie Boost: Feel free to add other vegetables like frozen corn, peas, mushrooms, or bell peppers. Sauté them with the mirepoix. Chopped kale can be used instead of spinach.
Spice it Up: Add a pinch of red pepper flakes or a finely chopped jalapeño for some heat.
Storage: Cool soup to room temperature and store in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling. A splash of broth can be added if the soup has thickened.
Freezing: For best results, freeze the soup *before* adding the heavy cream and spinach. Thaw, reheat on the stovetop, and then stir in the cream and spinach just before serving.
Serving Suggestions: Serve with crusty bread for dipping, a simple green salad with vinaigrette, garlic bread, or a classic grilled cheese sandwich.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 100mg