Some dinners just hit that perfect sweet spot between cozy and easy, and this creamy ground turkey soup is one of them. It’s hearty enough for a full meal, loaded with wholesome veggies, and comes together in under an hour.
Plus, it’s one of those recipes the whole family happily digs into. Bonus points: it tastes even better the next day.
🛒 Ingredients
- Turkey sausage or ground turkey – Turkey sausage adds more flavor right out of the gate, but ground turkey works if you want a lighter version. Just season it generously as it cooks.
- Golden potatoes – They give the soup a buttery texture without even adding butter. Russet or red potatoes will work too.
- Kale – Brings color and a healthy bite. Spinach is a good swap if you’re not a kale fan.
- Half-and-half – Makes the broth rich and silky. Coconut milk works for a dairy-free twist.
- Carrots & celery – Classic soup veggies for sweetness and depth. You can toss in parsnips or leeks if you have them.
- If you like more soup recipes, try chicken gnocchi soup, tuscan soup or potato soup next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Ground Turkey Soup
- Brown the turkey: Cook turkey sausage or ground turkey in a large pot until fully browned, breaking it into bite-size pieces. Drain extra grease but keep about a tablespoon for flavor.
- Sauté the veggies: Add butter to the pot with carrots, celery, and onion. Season with salt and pepper and cook until they soften.
- Add the flour: Sprinkle it over the veggies, stirring to coat them evenly.
- Build the broth: Slowly stir in chicken or vegetable broth, then half-and-half. Add the diced potatoes.
- Simmer until tender: Let the soup bubble gently until the potatoes are fork-tender, about 20–25 minutes.
- Serve: Stir in the cooked turkey and kale, letting the kale wilt. Adjust seasoning to taste.
Rita's Tip
Always season in layers, from browning the turkey to the final taste test, for the most flavorful soup.
📋 Tips
- Slice potatoes evenly so they cook at the same pace.
- If you use plain ground turkey, season it well with garlic powder, Italian seasoning, and a pinch of paprika.
- Don’t skimp on browning the meat. That’s where the flavor starts.
- Adding the flour before the broth helps the soup thicken nicely without clumps.
- Coconut milk is a great dairy-free swap for half-and-half and adds a subtle sweetness.
- Avoid overcooking kale so it stays vibrant and tender.
- A splash of lemon juice at the end brightens all the flavors.
- For extra heartiness, toss in a can of white beans or chickpeas.
🍱 Storage Instructions
- 🍱To Store. Refrigerate in an airtight container for 3–4 days.
- 🥶Freezing. Freeze without the kale for best texture. Add fresh kale when reheating.
- 🔥To Reheat. Warm on the stove over medium heat, adding extra broth if it’s too thick.
What To Serve With Soup
- Warm crusty bread
- Caesar salad
- A simple green salad
- Roasted asparagus
More Soup Recipes You'll Like
📖Recipe
Creamy Ground Turkey Soup
Cozy, delicious, and easy, this creamy ground turkey soup with potatoes and kale is a healthy family favorite perfect for busy weeknights.
Ingredients
- 1 pound turkey sausage, or ground turkey for lean option
- 6 cups chicken or vegetable broth
- 4 golden potatoes, diced thick, about 2 ½ cups when chopped
- ½ teaspoon salt or to taste
- black pepper to taste
- 4 cups kale, chopped roughly
- 1 cup half and half
- ¾ cup carrot, diced into circles or half moons, not too thick
- ½ cup celery, medium diced
- 2 tablespoons all-purpose flour
- ¾ cup brown onion, diced
- 1 tablespoon butter, I used unsalted
Instructions
- Brown the sausage: Heat a Dutch oven or large pot over medium-high heat. Add the turkey sausage (or your preferred option) and cook, breaking it into small pieces, until browned and fully cooked. Drain the excess grease, keeping about 1 tablespoon for extra flavor.1 pound turkey sausage
- Sauté the vegetables: Return the pot to the heat and add the butter and the reserved sausage drippings. Add the diced carrots, celery, and onion, then season with salt and black pepper. Sauté for 5-7 minutes until the vegetables soften and become fragrant.black pepper to taste, ¾ cup carrot, ½ cup celery, ¾ cup brown onion, 1 tablespoon butter
- Add the flour: Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly.2 tablespoons all-purpose flour
- Stir in the broth & half-and-half: Slowly pour in the chicken or vegetable broth, stirring constantly to prevent any lumps. Add the half-and-half gradually, then stir in the diced potatoes.6 cups chicken or vegetable broth, 1 cup half and half, 4 golden potatoes
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Final adjustments: Taste and adjust the seasoning with more salt and pepper, if necessary. Add the cooked turkey sausage back into the pot, followed by the chopped kale. Let the soup simmer on low until the kale is wilted and tender.½ teaspoon salt or to taste, 4 cups kale
- Serve & enjoy: Once everything is cooked through, serve the soup hot. I love pairing it with a side of ciabatta or some fresh rye bread. Enjoy!
Nutrition
Calories: 318kcalCarbohydrates: 29gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 81mgSodium: 1586mgPotassium: 925mgFiber: 4gSugar: 5gVitamin A: 4375IUVitamin C: 40mgCalcium: 130mgIron: 2mg
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