Recipe Overview
Why you’ll love it: Healthy ground turkey soup recipe comes together in less than a half hour. It’s packed with protein, vegetables, and most importantly, flavor! Your whole family will love this soup.
How long it takes: 20 minutes
Equipment you’ll need: soup pan or large saucepan
Servings: 6
This hearty soup recipe is one of my family’s favorite meals, and it’s one of mine, too, because it’s so easy to make. Sometimes, when we hear the word “soup”, it conjures up an image of long hours standing over the stove simmering the soup. Put that image to rest! This soup is ready in less than a half hour.
I love to give you ideas for easy weeknight meals because I know that’s what most people are looking for. I know that I sure am! Life is busy but we still want to feed our families healthy meals and this ground turkey soup fits the bill perfectly.
About this Ground Turkey Soup
A homemade meal in minutes (without resorting to processed food). I make this soup often on weeknights when I just don’t have time to make what I had planned. I know there are plenty of canned soups you can buy, but after trying this easy soup recipe, you’ll be spoiled for canned soups. This homemade soup is just so much better-tasting.
Made with pantry staples. Meal planning is great and it’s important when you make your grocery list, but it’s also essential to have a well-stocked pantry and freezer. This is one of those recipes that uses items that I almost always have on hand. When I’m stuck for a dinner idea, out come those pantry staples to save the day. I can make a meal that’s healthy and easy, with no last-minute trips to the grocery store required.
Easy to adapt. I can hear you thinking, well, I don’t have exactly what the recipe calls for in my pantry. This recipe can easily be changed to use what you have on hand. Keep reading for ideas.
Ingredient Notes
Here’s what I keep in my stocked pantry/fridge/freezer to make recipes like these:
- Ground Turkey: Any type of ground meat (including bulk sausage) is good to have on hand for a quick dinner. If the meat is frozen, put it in the fridge in the morning to thaw, or use your microwave to thaw it before you cook the soup.
- Chicken Broth or Stock: This is soup so you need some type of broth or stock. I always keep a few cartons of broth in my pantry. It can be used in many of my recipes. I usually buy low sodium broth so I can season the soup the way that I like it.
- Diced Tomatoes: Keep a good variety of canned tomatoes in your pantry. You’ll find that there are so many ways to use canned tomatoes, for soups, sauces, casseroles, etc.
- Canned Beans: This recipe uses great Northern beans but I typically have black beans, pinto beans, garbanzo beans, and cannellini beans on my shelves as well.
- Onions: You should always have fresh onions on hand. They are a must-have for so many recipes. Regular yellow cooking onions don’t have to be refrigerated and keep well in a cool, dry place.
- Garlic. Like onions, a head of garlic is essential and can be stored in a cool, dry place as well.
- Grated Parmesan Cheese: Doesn’t everyone have the ubiquitous green can of cheese in their house? I swear, my husband would sprinkle it on everything he eats! It’s shelf-stable although I usually refrigerate it after opening it.
- Spinach. I always have baby spinach in my fridge. Always. If I don’t, I’m headed to the store. It cooks very quickly and adds those important leafy greens to your menu.
- Seasoning: Keep a good selection of spices and dried herbs in your pantry. This recipe uses oregano, red pepper flakes, and basil, along with salt and pepper.
How to Make Ground Turkey Soup
Brown the meat and onions. Heat up your soup pot with olive oil. To that, add ground turkey, chopped onions, minced garlic, red pepper flakes, and ground black pepper, to taste.
Cook this mixture over medium heat, breaking up the ground meat so it’s not in huge chunks, and stirring so everything cooks evenly. It will take about 7 minutes. You’ll know it’s done when there’s no longer any pink in the meat and the onions are translucent.
Add the canned tomatoes, beans, and dried herbs. Rinse and drain the beans first. You don’t want that sludgy juicy stuff in your soup. You don’t have to drain the tomatoes though. The tomato juice adds to the broth and flavors it. Add the dried oregano and basil, too.
PILE on the spinach. It will look like a lot at first but it wilts down to practically nothing. You can do this in batches if need be but if you have a big pan, it will probably fit. Cover for a couple of minutes to let the spinach wilt. Stir the spinach a couple of times to help it wilt more quickly.
Add broth. Add chicken broth/stock and bring the soup to a simmer to make sure it is steaming hot.
Add the cheese. Once the soup is hot and you’re ready to serve it, remove the pan from heat and sprinkle in the grated Parmesan cheese. This is what makes it really, really good. If you’re not a cheese-lover, your soup will still taste great, but the cheese does add a lot of flavor.
Add salt. Parmesan cheese is fairly salty so I don’t add salt to the soup right away. After you stir in the cheese, taste the soup and add salt, if needed.
Your soup is ready to eat! A healthy soup recipe ready in 20 minutes that’s good for you, is ready in less than 30 minutes, and doesn’t come from a can — isn’t that a winner?!
Recipe Variations
Everyone is different and you might not keep your pantry stocked just like mine. This recipe can be changed to reflect what you keep on hand and what your family likes.
- Use whatever ground meat you prefer. You might not like ground turkey. Ground beef is fine or try this recipe with Italian sausage, it’s phenomenal! Ground chicken will work, too.
- Try a different green. Maybe you don’t have baby spinach. Try a different tender green such as baby kale, Swiss chard, or escarole. If you are using regular kale, cook the soup 5 minutes longer to make sure the kale gets tender.
- Substitute different canned beans (or use pasta instead). Any type of white bean works well, such as cannellini, great Northern, or navy beans. If you’re not a fan of beans, substitute a small pasta, such as ditalini. Follow the package directions for cooking time. Pasta will take about 10 minutes or so to cook, so you’ll have to add a little extra time.
Refrigerate/Freeze: If you happen to have soup leftover, refrigerate it in a covered container. It will keep for a few days, or freeze it for up to three months. Thaw overnight in the refrigerator.
Reheat: Individual portions can be reheated in the microwave. Larger amounts can be reheated on the stove in a saucepan over medium heat until warmed through.
More Soup Recipes
Ground Turkey Soup with Beans & Spinach
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 pinch red pepper flakes
- ¼ teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 can (15.8 oz.) great northern beans, rinsed and drained
- 8 ounces baby spinach
- 3 cups low-sodium chicken broth
- ½ cup grated Parmesan cheese, plus extra for garnish
Instructions
- Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes, and black pepper until the turkey is cooked through and the onions are translucent (about 7 minutes).1 tablespoon olive oil, 1 pound ground turkey, 1 medium yellow onion, diced, 1 clove garlic, minced, 1 pinch red pepper flakes, ¼ teaspoon coarse ground black pepper
- Add oregano, basil, tomatoes (with liquid), and beans. Stir to combine.1 teaspoon dried oregano, ½ teaspoon dried basil, 1 can (14.5 oz.) diced tomatoes, undrained, 1 can (15.8 oz.) great northern beans, rinsed and drained
- Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.8 ounces baby spinach
- Add broth, stir, and increase heat to medium. Continue to cook until soup comes to a simmer and is heated through, about 5 minutes.3 cups low-sodium chicken broth
- Remove from heat, stir in Parmesan and serve.½ cup grated Parmesan cheese, plus extra for garnish
Notes
- Meat alternatives: Ground beef, sausage, or ground chicken can be substituted for the ground turkey.
- Spinach alternatives: Any tender green can be substituted for the spinach, such as baby kale or escarole.
- Storage: If you happen to have soup left over, refrigerate it in a covered container. It will keep for a few days, or freeze it for up to three months. Thaw overnight in the refrigerator. Reheat individual portions in the microwave or larger amounts in a saucepan on the stove.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness so easy, so quick, and so delicious!!! This is entering my rotation! Thank you for this recipe which uses many of my pantry staples so it’s perfect for when I need something quick, easy AND delicious!! Every member of my family loved it. Definitely a winner.
I’m so glad it was a hit! Thanks for taking the time to leave a review, it really means a lot to me!
As you said…made quickly. I had 5 oz. package fresh spinach. Could have used more and it was A-OK as it was.
Nutritious, filling and tasted GOOD!
Even better the second day.
So glad you liked it! Thanks for taking the time to leave a review!
Amazing! I feel better when I eat healthy so I’m constantly looking for quick, easy healthy recipes, but TASTY is most important. This recipe checked ALL boxes and can’t wait to check out more here.
I’m so glad to hear it was a hit! Tasty should always be important, no matter what. Thanks for taking the time to leave a review, it means so much to me.
This was delicious! I will certainly be making it again. Thank you Rachel for all your yummy recipes!
You’re welcome! I’m so glad you liked it!
Very quick to pull together and has a nice flavor. I only had a can of tomatoes on hand that included celery, peppers and onions and I will use this again next time I make this recipe. I also had some leftover tiny pasta shells and threw them in as well. I’ll keep this in my recipe repertoire when I want a quick, filling, but low calorie meal. Thanks!
One of the things I love about the recipe is how adaptable it is! I’m so glad you liked it too!
This is THE MOST DELICIOUS SOUP!!!! I make it fine and time again. I often substitute kale for spinach and use fresh Parmesan instead of the can. SO GOOD!!!! Super easy to make as well.
So glad you like it! Thanks for taking the time to leave a comment!
Hello! Second time to make the Turkey and Bean soup. I’ve been using black beans, didn’t have the northern. Black beans are really great with this recipe. Its my new favorite soup. Thank you for sharing this wonderful and so easy to make recipe!
So happy to hear you like this recipe! It’s so versatile and easy to adapt, that’s one of my favorite things about it!
Hi! Would love to make this tonight but I don’t have beans. Can I add in orzo? Would I do that at the end?
Yes, I bet that would be delicious! I’d add it the the soup while it’s boiling and cook it according to the package directions that way. (So yes, at the end.) Let me know how it turns out!
This was delicious! So easy to throw together and with such great flavors. The bag of baby spinach I bought was 5 oz. It was plenty. I will make this again, my husband said it’s his new favorite
So glad you like it! It’s one of our favorites, too. And it freezes great!
Thank you for this great recipe. I cooked it over 10 times now, I am sure. Tasty, easy and healthy.
I’m so glad to hear it! It’s one of our favorites, too!