12 Ground Turkey Soup Recipes That Come Together in One Pot

Ground turkey soup recipes work because ground turkey browns fast, stays lean, and soaks up whatever broth you drop it into. The meat gives body without greasiness, and the vegetables build a proper base. The versions below take that same foundation in different directions, from a gentle rice bowl to a bright Thai coconut broth and a deeply browned sheet-pan version.

Start with the classic rice soup for a gentle weeknight bowl, reach for the Spicy Cajun version when you want heat, go to the Thai coconut one for something brighter, and keep the slow cooker chili in your back pocket for meal planning.

Which Ground Turkey Soup Should You Make?

Classic Ground Turkey and Rice Soup

This is the one I keep coming back to when I want soup that eats like dinner. You brown the turkey hard, let the rice simmer, and you get a brothy bowl with real depth.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Olive oil: 2 tbsp
• Yellow onion, finely diced: 1 large
• Carrots, sliced: 3 medium
• Celery stalks, sliced: 3
• Garlic cloves, minced: 4
• Low sodium chicken stock: 2 litres (8 cups)
• Long grain white rice: 200 g (1 cup)
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium high heat, then drop in the 900 g (2 lb) ground turkey. Break it up with a spoon and cook for 8 minutes, until the bits look deeply browned. Your patience here builds the whole soup’s flavor, so let the edges crisp before you stir too much.

Step 2: Stir in the diced onion, sliced carrots, and celery, and cook for 6 minutes, until they begin to soften around the edges. You can scrape up the browned turkey bits as you stir, and the pan should smell sweet and savory.

Step 3: Sprinkle in the 4 minced garlic cloves and the 1 tsp dried thyme, then cook for 1 minute until you smell the garlic. Pour in the 2 litres (8 cups) of stock, and use your spoon to scrape up every browned bit from the bottom.

Step 4: Add the 200 g (1 cup) rice and raise the heat until the broth boils, then lower it to a gentle simmer. Let it bubble for 15 to 18 minutes with the lid ajar, and you will see the rice plump and the broth take on a cloudy richness.

Step 5: Taste the broth and add salt and black pepper until it tastes bright, not flat. Ladle the soup into deep bowls and serve hot, passing extra black pepper at the table if you like.

Turkey Meatball Soup with Orzo

I go smaller on the meatballs here than most recipes do, so every spoonful gets a tender bite. The orzo soaks up the herby broth, and the whole pot comes together in under an hour.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Breadcrumbs: 30 g (1/2 cup)
• Grated Parmesan: 30 g (1/3 cup)
• Egg: 1 large
• Garlic cloves, minced: 2
• Dried oregano: 1 tsp
• Olive oil: 2 tbsp
• Low sodium chicken stock: 1.5 litres (6 cups)
• Orzo: 100 g (1/2 cup)
• Baby spinach: 100 g (3.5 oz)

Instructions

Step 1: Combine the 450 g (1 lb) ground turkey, 30 g (1/2 cup) breadcrumbs, 30 g (1/3 cup) Parmesan, the egg, half the minced garlic, and the 1 tsp dried oregano in a bowl. Use your hands to mix just until everything holds together, then roll the mixture into 20 small meatballs.

Step 2: Heat the 2 tbsp olive oil in a large pot over medium high heat. Working in two batches, sear the meatballs for 3 minutes per side, turning them gently, until they pick up a brown crust. You are not cooking them through here, just building flavor.

Step 3: Lower the heat to medium and stir in the remaining garlic, cooking for 30 seconds until fragrant. Pour in the 1.5 litres (6 cups) stock and scrape the bottom with your spoon to release the stuck bits.

Step 4: Slide all the meatballs back into the pot and bring the broth to a boil, then reduce it to a simmer. Cook for 10 minutes, until the meatballs feel firm to the touch and your broth has picked up their flavor.

Step 5: Add the 100 g (1/2 cup) orzo and cook for 8 more minutes, then stir in the baby spinach and let it wilt for 1 minute. Ladle into wide bowls and finish each portion with a little more Parmesan if you have it.

Spicy Cajun Ground Turkey Soup

This one leans hard into smoked paprika, cayenne, and the holy trinity of peppers, onion, and celery. It has a deep, rusty color and enough heat to wake you up, but you control the cayenne. I use chicken stock with a splash of vinegar to keep the flavors bright.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Green bell pepper, diced: 1 large
• Celery stalks, diced: 2
• Smoked paprika: 2 tsp
• Cayenne pepper: 1/4 tsp
• Garlic cloves, minced: 3
• Low sodium chicken stock: 2 litres (8 cups)
• Can diced tomatoes with juices: 400 g (14 oz)
• Long grain white rice: 200 g (1 cup)
• White vinegar: 1 tbsp
• Sliced scallions, for serving: 3

Instructions

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium high heat, then crumble in the 900 g (2 lb) ground turkey. Cook for 8 minutes without stirring too often, so the bottom layer gets a serious brown crust, and you want that crust for the dark roux-like flavor.

Step 2: Add the diced onion, bell pepper, and celery, then cook for 6 minutes until they turn soft and glossy. Sprinkle in the 2 tsp smoked paprika, the 1/4 tsp cayenne, and the 3 minced garlic cloves, and you will smell the spices bloom after about 30 seconds.

Step 3: Pour in the 2 litres (8 cups) stock, the can of tomatoes, and the 1 tbsp white vinegar. Scrape the bottom well with your wooden spoon to pull up every stuck bit, then bring the pot to a boil.

Step 4: Stir in the 200 g (1 cup) rice, lower the heat, and simmer for 18 minutes with the lid half on. Your kitchen should smell smoky and peppery, and the rice should be tender but still distinct.

Step 5: Taste and add more cayenne if you want more fire. Serve the soup in deep bowls with the sliced scallions scattered over the top.

Creamy Ground Turkey and Wild Rice Soup

The wild rice gives this soup a chewy, nutty texture that plain rice can’t. A little heavy cream goes in at the end, and the mushrooms soak up the turkey drippings, so every spoonful feels far richer than the ingredient list lets on.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Carrots, sliced: 2 medium
• Celery stalks, sliced: 2
• Cremini mushrooms, sliced: 225 g (8 oz)
• Garlic cloves, minced: 3
• Low sodium chicken stock: 1.5 litres (6 cups)
• Wild rice blend: 100 g (1/2 cup)
• Heavy cream: 120 ml (1/2 cup)
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Set a large pot over medium high heat and add the 2 tbsp olive oil, then drop in the 450 g (1 lb) ground turkey. Break it apart with your spoon and cook for 7 minutes, until the crumbles turn deeply brown and leave a film on the bottom.

Step 2: Tumble in the onion, carrots, celery, and mushrooms, then cook for 8 minutes, stirring now and then, until the mushrooms release their liquid and it cooks away. You will see the vegetables shrink and start to brown at the edges.

Step 3: Add the 3 minced garlic cloves and the 1 tsp thyme leaves, cooking for 1 minute until fragrant. Pour in the 1.5 litres (6 cups) stock and use your spoon to scrape the bottom clean.

Step 4: Stir in the 100 g (1/2 cup) wild rice blend and bring the pot to a boil, then lower it to a gentle simmer. Cook for 25 minutes with the lid ajar, until the rice grains split open and taste tender, not chalky.

Step 5: Lower the heat to the lowest setting and stir in the 120 ml (1/2 cup) heavy cream, then warm it through for 2 minutes without boiling. Taste, season with salt and black pepper, and serve the soup hot in shallow bowls.

Thai Coconut Ground Turkey Soup

This is the version I make when I want something bright and fast. The coconut milk rounds out the heat, the lime juice goes in at the last minute, and the ground turkey soaks up the curry paste like a sponge.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Olive oil: 1 tbsp
• Red curry paste: 2 tbsp
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Low sodium chicken stock: 750 ml (3 cups)
• Full fat coconut milk: 400 ml (1 can)
• Red bell pepper, sliced: 1 large
• Snap peas: 150 g (1 1/2 cups)
• Fish sauce: 1 tbsp
• Lime juice: 2 tbsp
• Brown sugar: 1 tsp
• Cooked rice noodles, for serving: 300 g (10 oz)

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium high heat, then crumble in the 450 g (1 lb) ground turkey. Cook for 6 minutes, breaking it up as it browns, until no pink spots remain and your spoon leaves a dry trail through the meat.

Step 2: Push the turkey to one side of the pot and drop the 2 tbsp red curry paste, the 3 minced garlic cloves, and the 1 tbsp grated ginger into the clear spot. Stir that paste for 1 minute until it smells toasty, then mix everything together with your spoon.

Step 3: Pour in the 750 ml (3 cups) stock and the can of coconut milk, then scrape the bottom to dissolve any stuck curry. Bring the liquid to a gentle boil, and you will see it turn a warm orange color.

Step 4: Slide in the sliced bell pepper and the snap peas, then lower the heat and simmer for 5 minutes, just until the vegetables turn bright and crisp-tender. Add the 1 tbsp fish sauce and the 1 tsp brown sugar, and taste your broth.

Step 5: Turn off the heat, stir in the 2 tbsp lime juice, and divide the cooked rice noodles among four deep bowls. Ladle the hot soup over the noodles and serve right away while the broth is steamy.

Turkey and White Bean Soup with Kale

This one is a pantry soup at heart, built around creamy white beans and sturdy kale. I smash some of the beans against the pot to thicken the broth, which gives you a rustic texture without any cream.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Carrots, diced: 2 medium
• Garlic cloves, minced: 4
• Low sodium chicken stock: 1.5 litres (6 cups)
• Can cannellini beans, drained: 2 cans (each 400 g / 14 oz)
• Kale, stems removed and chopped: 150 g (5 oz)
• Dried rosemary: 1 tsp
• Salt and black pepper: to taste
• Lemon, cut into wedges: 1

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium high heat, then add the 450 g (1 lb) ground turkey. Cook for 7 minutes, breaking it into crumbles, until you get a deep brown color on the bottom of the pot.

Step 2: Stir in the onion and carrots, then cook for 6 minutes until they soften and pick up the turkey fat. Add the 4 minced garlic cloves and the 1 tsp dried rosemary, and cook for 1 minute more until you smell the rosemary.

Step 3: Pour in the 1.5 litres (6 cups) stock and both cans of drained cannellini beans. Scoop out about a cup of beans and mash them against the side of the pot with your spoon, then stir them back in to thicken the broth.

Step 4: Bring the soup to a boil, then lower it to a simmer and add the chopped kale in handfuls. Let it bubble for 8 minutes, until the kale is silky and your broth looks cloudy and rich.

Step 5: Taste and season with salt and black pepper, then ladle the soup into bowls. Serve each portion with a lemon wedge on the side, and squeeze it over just before you eat.

Low-Carb Turkey Cabbage Soup

This is the pot I reach for when I want a big batch of something light but filling. The cabbage goes soft and slightly sweet, the tomato gives tang, and you get a huge bowl for very few carbs. I add a spoon of white vinegar at the end to keep it from tasting flat.

Ingredients (makes 8 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Carrots, sliced: 2 medium
• Green cabbage, cored and chopped: 800 g (1 small head)
• Garlic cloves, minced: 4
• Low sodium chicken stock: 2 litres (8 cups)
• Can crushed tomatoes: 400 g (14 oz)
• Smoked paprika: 1 tsp
• White vinegar: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Set a large pot over medium high heat and warm the 2 tbsp olive oil. Add the 900 g (2 lb) ground turkey and cook for 9 minutes, breaking it up as it browns, until your spoon leaves a clean trail on the bottom.

Step 2: Stir in the onion and carrots, then cook for 5 minutes until they begin to soften. Add the 4 minced garlic cloves and the 1 tsp smoked paprika, and stir for 1 minute until you smell garlic and spice together.

Step 3: Pile in the chopped cabbage in two or three batches, stirring between each so it wilts and makes room. Pour in the 2 litres (8 cups) stock and the can of crushed tomatoes, then use your spoon to scrape up the browned bits.

Step 4: Bring the liquid to a boil, then lower the heat and simmer for 20 minutes with the lid ajar. The cabbage will turn translucent and tender, and your broth will take on a deep reddish hue.

Step 5: Stir in the 1 tbsp white vinegar, then taste and season with salt and black pepper. Ladle the soup into large bowls and serve hot, with extra vinegar at the table if you want more tang.

Slow Cooker Turkey Chili Soup

You do the browning on the stove, then let the slow cooker do the rest. This soup comes out thick, smoky, and deeply savory, with just enough broth to keep it spoonable rather than stew-like. It freezes well, so you can stash half for later.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 large
• Green bell pepper, diced: 1 large
• Garlic cloves, minced: 4
• Chili powder: 2 tbsp
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Low sodium chicken stock: 750 ml (3 cups)
• Can crushed tomatoes: 400 g (14 oz)
• Can kidney beans, drained: 400 g (14 oz)
• Can black beans, drained: 400 g (14 oz)
• Salt: 1/2 tsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a skillet over medium high heat, then crumble in the 900 g (2 lb) ground turkey. Cook for 8 minutes, pressing it with your spoon, until the turkey is deeply browned and you see dark bits sticking to the pan.

Step 2: Scrape the browned turkey into your slow cooker, then add the diced onion, diced bell pepper, and the 4 minced garlic cloves. Sprinkle in the 2 tbsp chili powder, the 2 tsp cumin, and the 1 tsp smoked paprika.

Step 3: Pour the 750 ml (3 cups) stock, the can of crushed tomatoes, and both drained cans of beans into the slow cooker. Stir everything together with a long spoon, making sure the spices dissolve into the liquid.

Step 4: Cover and cook on low for 6 hours, or on high for 3 hours. When you lift the lid, the soup should look thick and glossy, and the beans should feel creamy when you press one against the side.

Step 5: Stir in the 1/2 tsp salt, taste, and add more if your broth needs it. Ladle the chili soup into bowls and serve it hot, topped with whatever you like on chili, such as diced onion or a spoon of plain yogurt.

Greek Lemon Turkey Rice Soup

This is my take on avgolemono, made with ground turkey instead of chicken. The trick is tempering the egg mixture so it thickens the broth into silk without scrambling, and you get a bright, lemony bowl that tastes far fancier than the work involved.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 2
• Low sodium chicken stock: 1.5 litres (6 cups)
• Long grain white rice: 100 g (1/2 cup)
• Eggs: 2 large
• Lemon juice: 60 ml (1/4 cup)
• Fresh dill, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 1 tbsp olive oil in a large pot over medium high heat, then crumble in the 450 g (1 lb) ground turkey. Cook for 7 minutes, breaking it up until browned and crisp in spots, and your pot will smell savory.

Step 2: Stir in the diced onion and the 2 minced garlic cloves, then cook for 5 minutes until the onion turns translucent. Pour in the 1.5 litres (6 cups) stock and scrape the bottom with your wooden spoon.

Step 3: Add the 100 g (1/2 cup) rice and bring the pot to a boil, then lower it to a simmer. Cook for 15 minutes with the lid ajar, until the rice is very tender and your broth has a milky look from the starches.

Step 4: In a medium bowl, whisk the 2 eggs with the 60 ml (1/4 cup) lemon juice until smooth. Ladle a cup of hot broth from the pot into the egg mixture in a thin stream, whisking constantly with your other hand, then repeat with one more cup.

Step 5: Remove the pot from the heat and slowly stir the tempered egg mixture into the soup, watching it turn creamy and pale. Sprinkle in the chopped dill, season with salt and black pepper, and serve the soup hot without letting it boil again.

Korean Gochujang Turkey Soup

This soup leans on gochujang for its deep, savory heat and a little honey to round the edges. Soft tofu and zucchini drink up the red broth, and the ground turkey makes it heartier than a typical Korean tofu soup.

Ingredients (makes 4 servings)

• Ground turkey, 93% lean: 450 g (1 lb)
• Olive oil: 1 tbsp
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Gochujang: 3 tbsp
• Low sodium chicken stock: 1.5 litres (6 cups)
• Zucchini, cut into half moons: 1 medium
• Soft tofu, cut into cubes: 350 g (12 oz)
• Honey: 1 tsp
• Sesame oil: 1 tsp
• Sliced scallions, for serving: 2
• Cooked white rice, for serving: 400 g (2 cups)

Instructions

Step 1: Heat the 1 tbsp olive oil in a heavy pot over medium high heat, then crumble in the 450 g (1 lb) ground turkey. Cook for 7 minutes, breaking it up with your spoon, until the meat is browned and the bottom of the pot looks sticky.

Step 2: Stire in the onion and cook for 4 minutes until softened, then add the 4 minced garlic cloves and the 3 tbsp gochujang. Stir for 1 minute, letting the paste darken, and you will smell a mix of chilies and toasted garlic.

Step 3: Pour in the 1.5 litres (6 cups) stock while you scrape the bottom, then bring the liquid to a gentle boil. Slide the zucchini into the pot and cook for 5 minutes, until the pieces turn bright and just tender.

Step 4: Lower the heat and gently add the tofu cubes, then simmer for 3 minutes so they warm through without breaking apart. Stir in the 1 tsp honey and the 1 tsp sesame oil, and taste your broth for heat and balance.

Step 5: Divide the cooked rice among four bowls, then ladle the soup and tofu over the top. Scatter the sliced scallions over each portion and serve while the broth is still bubbling hot.

Turkey Wonton Soup

Making wontons is a small weekend project, but the payoff is a delicate ginger broth with tender little parcels. You can fold them a day ahead and keep them in the fridge, then cook the soup in about ten minutes when you want it.

Ingredients (makes 4 bowls, 24 wontons)

• Ground turkey, 93% lean: 450 g (1 lb)
• Fresh ginger, grated: 2 tbsp, divided
• Garlic cloves, minced: 3, divided
• Low sodium chicken stock: 2 litres (8 cups)
• Soy sauce: 3 tbsp, divided
• Sesame oil: 1 tsp
• Wonton wrappers: 24
• Bok choy, sliced: 2 heads
• Sliced scallions: 4
• White pepper: 1/4 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Mix the 450 g (1 lb) ground turkey, 1 tbsp of the grated ginger, half the garlic, 1 tbsp of the soy sauce, the 1 tsp sesame oil, the 1/4 tsp white pepper, and the 1/4 tsp salt in a bowl. Stir with your spoon in one direction until the mixture turns sticky, about 1 minute.

Step 2: Lay a wonton wrapper in your palm, spoon 1 teaspoon of filling into the center, and wet the edges with a little water. Fold it into a triangle and press out any air, then bring the two bottom corners together and pinch them closed. Repeat with the rest of the wrappers.

Step 3: Pour the 2 litres (8 cups) stock into a large pot, then add the remaining 1 tbsp ginger, the remaining garlic, and the remaining 2 tbsp soy sauce. Bring it to a gentle boil, then lower the heat and simmer for 5 minutes so the broth picks up the ginger.

Step 4: Slide the wontons into the simmering broth in two batches, giving each room to float. Cook them for 4 minutes, until they bob to the surface and the wrappers look translucent around the filling.

Step 5: Add the sliced bok choy to the pot and cook for 1 minute, just until it starts to wilt. Ladle the wontons, greens, and hot broth into four bowls, then top each portion with sliced scallions.

Roasted Vegetable Turkey Soup

Roasting the vegetables first gives this soup a caramelized sweetness you cannot get from a quick sauté. I brown the turkey in the same pot afterward, then simmer everything with a spoon of balsamic for a rich, almost roasted-stock flavor.

Ingredients (makes 6 servings)

• Ground turkey, 93% lean: 900 g (2 lb)
• Carrots, cut into chunks: 3 large
• Parsnips, cut into chunks: 2 medium
• Yellow onion, cut into wedges: 1 large
• Garlic cloves, whole: 6
• Olive oil: 3 tbsp
• Low sodium chicken stock: 2 litres (8 cups)
• Can diced tomatoes: 400 g (14 oz)
• Balsamic vinegar: 1 tsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Turn your oven to 220C (425F) and toss the carrots, parsnips, onion wedges, and the 6 whole garlic cloves with 2 tbsp of the olive oil on a sheet pan. Roast for 25 minutes, turning once, until the edges look deeply browned and your kitchen smells sweet.

Step 2: While the vegetables roast, warm the remaining 1 tbsp olive oil in a large pot over medium high heat. Crumble in the 900 g (2 lb) ground turkey and cook for 8 minutes, until the crumbles turn deeply brown and you see a dark film on the pot bottom.

Step 3: Scrape the roasted vegetables into the pot with the turkey, squeezing the garlic cloves out of their skins as you go. Stir in the 1 tsp thyme leaves and cook for 1 minute, then pour in the 2 litres (8 cups) stock and the can of tomatoes.

Step 4: Add the 1 tsp balsamic vinegar, then bring the soup to a boil. Lower the heat and simmer for 15 minutes with the lid ajar, letting the flavors come together, and your broth will turn a deep brick red.

Step 5: Taste and season with salt and black pepper, then ladle the soup into wide bowls. Serve it hot, with a little extra black pepper cracked over each portion if you like.

The one step that matters most across all these pots is browning the turkey properly. Give it time over real heat without stirring too often, and the soup builds its own deeply savory base before any broth goes in. Pick the version that fits your night, and get the pot on the stove.