Looking for a cozy dinner that comes together fast? This easy ground turkey soup is weeknight-friendly and ready in under 50 minutes. It’s loaded with tender ground turkey, warm spices, and a medley of veggies—think zucchini, carrots, celery, and kale—all simmered in a rich, flavourful broth.
Inspired by a classic sausage and kale soup, this version uses lean ground turkey and loads of vegetables for a recipe that is simple enough for a busy weeknight, but satisfying enough to crave again and again.
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Key ingredients you’ll need
- Ground turkey: A quick-cooking, flavourful base that soaks up all the seasoning. You could also use ground chicken.
- Fennel, chili powder, coriander, and cumin: A spice blend that mimics the savoury flavour of sausage.
- Tomato paste: Adds richness and depth without needing long cook time.
- Zucchini and kale: These are veggies you wouldn’t typically find in this soup, I prefer the texture of kale to spinach and the zucchini adds veggies without impacting the flavor.
- Kidney beans: A hearty, budget-friendly addition that stretches the soup. (I use chickpeas the same way in my Moroccan chicken soup.)
🔪 Step-by-step instructions
This soup comes together in one pot with just a few simple steps—perfect for a weeknight dinner.
Start by browning the turkey in olive oil and then cooking the mirepoix.
Then add the garlic, spices and tomatoes paste to build the base and add flavor. Add chicken broth to the soup and bring to a boil
Tip: Use a wooden spoon to loosen the brown bits (also known as “fond” off the bottom of the pan. This will add flavor to the soup.
After cooking for ten minutes, add pasta and zucchini, cook until pasta is al dante and zucchini is tender.
Finish with kale and beans for colour and texture, allow to cook for another 1-2 minutes until kale is wilted.
Cooking tips
- Brown the turkey properly: Don’t rush this step—let the turkey cook undisturbed to develop flavour and caramelization. This is key for lean meats like turkey where you need the Maillard reaction to build depth.
- Build your base before adding liquid: As a recipe developer, I always recommend blooming your spices and cooking the tomato paste for a minute or two before adding broth. It deepens the flavour and prevents the soup from tasting flat or one-note.
Variations & Substitutions
Use what you have: Ground turkey is the star here, but ground chicken or pork work just as well—use whichever you have on hand.
Switch up the greens: Not a fan of kale? Baby spinach is a quick, easy swap. Just stir it in at the end so it doesn’t overcook.
Change the veggies: No carrots? Try diced potatoes or sweet potatoes for a heartier twist—they’ll add a bit more comfort and a slightly sweeter flavour.
Serving suggestions
This soup is filling on its own, but you can serve it with crusty bread, garlic bread, or a simple green salad for a complete meal. Leftovers reheat beautifully for lunch the next day.
Ground Turkey Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon fennel, ground or minced
- 2 tablespoon tomato paste
- 1 teaspoon salt, divided
- 10 cups low-sodium chicken broth
- ¾ cup small pasta, like shells or ditalini
- 1 small zucchini, chopped
- 1 bunch kale, stems removed and chopped (about 3 cups packed)
- 1 can kidney beans, drained and rinsed
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the 1 lb ground turkey and cook, breaking it up with a wooden spoon. Let it sit undisturbed for a couple of minutes to brown, then stir and continue cooking until no longer pink—about 5–6 minutes.
- Add 1 onion, 1 stalk celery, and 1 carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in 4 cloves garlic, 2 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, and ½ teaspoon fennel. Cook for 1-2 minutes, until fragrant. Add 1 teaspoon salt.
- Pour in the 10 cups low-sodium chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits–this will add lots of flavor to your soup! Bring to a boil. Reduce heat to medium-low and add the ¾ cup small pasta and 1 small zucchini. Simmer, uncovered, for 10–12 minutes, or until pasta is al dente and zucchini is tender.
- Stir in the chopped 1 bunch kale and 1 can kidney beans. Cook for another 3–4 minutes, until the kale is wilted and beans are warmed through. Taste and adjust salt if needed.
Notes
- If you plan to have leftovers, cook the pasta separately and add it just before serving. This will avoid the soup having mushy pasta.
- If you prefer a more tender green than kale, stir in spinach during the last minute of cooking.
- To make this freezer friendly, omit the pasta and freeze in individual portions. Add freshly cooked pasta when reheating for best texture.
RENAUD MOISAN