Ground Turkey Soup

This cozy, budget-friendly ground turkey soup is loaded with carrots, celery, peas, white beans, tomatoes, and crisp bacon. It’s an easy, one-pot, weeknight dinner that uses staple ingredients and makes 6 hearty servings perfect for meal prep, family dinners, or freezing for later. You can make it on the stove-top in a Dutch oven, in a Slow Cooker, or in an Instant Pot (instructions provided for all 3 cooking methods). It's a super-easy recipe, just like my other soups.

Course Soup

Cuisine American

Keyword ground turkey soup, turkey soup

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 649kcal

Author Julia

Ingredients

6 slices thick-cut bacon diced
1 ½ pounds ground turkey
1 large onion diced
3 medium carrots peeled and diced
2 stalks celery diced
2 tablespoons olive oil
4 cloves garlic minced
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked or sweet paprika
1 bay leaf
28 oz fire-roasted crushed or diced tomatoes (28-ounce can)
4 cups chicken stock
30 oz Great northern white beans (two 15-ounce cans), drained and rinsed
salt and pepper to taste
1 cup frozen peas
fresh parsley for garnish

US Customary - Metric

Instructions

In a large Dutch oven (at least 5 quarts) or soup pot, cook diced bacon over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the Dutch oven. You will use the cooked bacon as garnish at the end.
Turn heat to high and add the ground turkey to the pot with the bacon fat. Cook until browned, about 10 minutes, breaking it apart with a wooden spoon. Season lightly with salt and pepper. Remove with a slotted spoon and set aside.
Add olive oil, onion, celery, and carrots to the pot. Cook until onions are softened, about 5 minutes.
Stir in garlic, tomato paste, Italian seasoning, paprika, and bay leaf. Cook for 1 minute until fragrant.
Stir in tomatoes, chicken stock, beans, and turkey. Bring to a boil, then reduce heat and simmer covered for 10-15 minutes, until carrots are tender and flavors meld.
Stir in peas during the last 5 minutes of cooking. Adjust seasoning with more salt and pepper if needed.
Remove bay leaf. Ladle into bowls, garnish with chopped cooked bacon, fresh parsley, and serve with crusty bread.
⬇️⬇️ I provide VERY HELPFUL step-by-step photos BELOW this recipe card. ⬇️⬇️

Notes

How to Make It in a Slow Cooker

In a large skillet, crisp the bacon; transfer to a plate, leaving the drippings. Brown the ground turkey in the drippings; season lightly. Sauté onion, celery, and carrots 3–4 minutes; stir in garlic, tomato paste, Italian seasoning, paprika, and the bay leaf for 30–60 seconds, then deglaze with a splash of stock. Transfer everything to the slow cooker with the tomatoes, remaining stock, beans, and the browned turkey. Cook LOW 6–7 hours or HIGH 3–4 hours until the carrots are tender. Stir in peas during the last 10–15 minutes, adjust seasoning, discard the bay leaf, and finish with parsley.

How to Make it in an Instant Pot

On Sauté, crisp bacon 6–8 minutes; remove, leaving fat. Brown turkey 5–7 minutes; season and remove. Sauté onion, celery, carrots 3–4 minutes; stir in garlic, tomato paste, Italian seasoning, paprika, bay leaf 30–60 seconds. Deglaze with stock, then add the fire-roasted tomatoes, remaining stock, beans, and the browned turkey. Lock the lid and cook High Pressure for 5 minutes, then Quick Release. Stir in frozen peas on Sauté for 2–3 minutes until bright and heated through. Adjust salt and pepper, discard the bay leaf, and finish with parsley.

Cooking Tips

Browning the turkey will add flavor! Don’t rush this process, and let it also absorb the bacon fat. You won’t regret it!
Want a tad thicker soup? Mash ½ of the beans before adding them to the pot.
For extra richness, stir in a pad of butter before serving.
Always adjust the seasoning at the end of cooking, as beans can absorb more than you expect.
Make it spicy: Add ½-1 teaspoon of crushed red pepper flakes or diced jalapenos when sautéing the herbs and garlic.
Make it veggie heavy: Spinach, kale, or Swiss chard are excellent additions to stir in at the end of cooking.
Make it creamy: Add ½ cup of heavy cream or coconut milk when you add the peas.

Storage Tips

Fridge: The soup can be stored in the fridge for up to 5 days in an airtight container.
Freeze into portions for up to 3 months. Make sure to leave at least 2 inches of space in your freezer-safe airtight containers.
Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or place in the microwave until it reaches your desired temperature.

You'll Need These Supplies

Knife
Cutting board
Measuring spoons and cups
Dutch oven

Nutrition