If you are craving a wholesome, comforting meal that feels like a warm hug on a chilly day, you absolutely must try this Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe. It’s packed with tender ground turkey, tender potatoes, sweet carrots, and fragrant herbs simmered slowly to develop a rich and inviting flavor. Every spoonful combines heartiness and freshness that makes it perfect for weeknight dinners or meal prep. The best part? It’s incredibly simple to prepare and lets your crockpot do all the work while you relax or tackle your day.
Ingredients You’ll Need
These ingredients are straightforward, wholesome, and each one plays an important role in building layers of flavor, texture, and color in the soup. From the earthy potatoes to the bright fresh herbs, everything comes together beautifully.
- 1 lb ground turkey: A lean protein base that’s tender and nutritious, absorbing all the herbaceous flavors.
- 1.5 tsp olive oil: For browning the turkey and adding richness to the soup.
- 1 onion (diced into 1/2-inch pieces): Adds a sweet, savory foundation to the broth.
- 3 garlic cloves (freshly minced): For a punch of aromatic depth that wakes up every bite.
- 1.5 lb potatoes (cut into 1-inch chunks): These bring heartiness and mellow creaminess as they gently cook down.
- 2 celery stalks: A subtle crunch and fresh vegetal note that balances the richer ingredients.
- 3 carrots: Sweetness and vibrant color infused throughout the soup.
- 1.5 tsp rosemary: Piney, fragrant herb that elevates the savory profile.
- 1 tsp thyme: Adds earthy complexity and rounds out the herbal bouquet.
- 2 bay leaves: Slow-releasing flavor enhancers that gently perfume the broth.
- 1 tsp salt: Essential seasoning to bring all the flavors into harmony.
- 1 tsp black pepper: A touch of heat that livens up each spoonful.
- 0.5 tbsp Worcestershire sauce: Adds umami depth and a slight tangy bite.
- 7 cups chicken broth (preferably Swanson): The flavorful liquid base that makes this soup cozy and satisfying.
- 14 oz fire-roasted tomatoes (Muir Glen preferred): Brings a smoky richness and a bit of acidity for balance.
- 1/4 cup parsley: Added at the end for freshness and a pop of green color.
How to Make Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe
Step 1: Brown the Ground Turkey
Start by heating the olive oil in a skillet over medium heat. Add the ground turkey and cook until it’s no longer pink, breaking it up into small pieces. This step builds flavor and ensures you get those nice browned bits that add depth later. Once browned, transfer the turkey directly into your crockpot.
Step 2: Prepare the Vegetables
Dice the onion into half-inch pieces, mince the garlic, chop the celery into small chunks, peel and slice the carrots, and cut the potatoes into one-inch chunks. These vegetables not only provide texture and nutrients but also layer sweetness and earthiness to the soup. Toss them all into the crockpot with the turkey.
Step 3: Add Herbs and Seasonings
Sprinkle in the rosemary, thyme, bay leaves, salt, and pepper. Pour the Worcestershire sauce over the mix. These seasonings will infuse the broth with aromatic, savory notes that make this soup truly unforgettable. Stir gently to distribute the herbs evenly.
Step 4: Pour in Liquids and Tomatoes
Pour the chicken broth over all the ingredients, followed by the fire-roasted tomatoes (including their juices). Fire-roasted tomatoes add a smoky depth that turns this simple soup into something extraordinary. Give everything a good stir to combine.
Step 5: Set Your Crockpot and Cook Low and Slow
Cover the crockpot and set it on low for 6 hours. This slow cook time lets the flavors meld perfectly, the turkey become tender, and the potatoes and carrots soften into just the right texture without getting mushy. By the end, you’ll have a steaming bowl full of cozy goodness.
Step 6: Finish with Fresh Parsley
About 10 minutes before serving, sprinkle the fresh parsley into the crockpot and stir gently. This final burst of freshness brightens every spoonful and adds a lovely splash of color to the finished dish.
How to Serve Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe
Garnishes
To elevate each serving, try topping your soup with a dollop of sour cream or plain Greek yogurt, which adds creaminess and a slight tang. A sprinkle of freshly cracked black pepper or some finely shredded Parmesan cheese can also turn this simple soup into a restaurant-worthy delight. Fresh herbs like more parsley or even chives work beautifully for a refreshing note.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or garlic toast to sop up every last drop of broth. For a lighter option, a simple green salad with a lemon vinaigrette cuts through the richness perfectly and complements the herbaceous flavors in the soup.
Creative Ways to Present
Serve the soup in rustic, wide bowls to showcase its colorful ingredients. You can also ladle it into bread bowls for a fun, comforting presentation. For family dinners, set up a toppings bar with shredded cheese, fresh herbs, and crunchy croutons so everyone can customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
This Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe stores beautifully in the fridge for up to 4 days. Keep it in an airtight container to preserve the flavors and prevent the potatoes from drying out. When you’re ready to enjoy it, simply reheat gently on the stovetop or microwave.
Freezing
If you want to save some for later, this soup freezes well for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. Keep in mind that the texture of potatoes can slightly change after freezing, but it still tastes delicious and comforting.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen. Warm it on the stovetop over medium heat, stirring occasionally until hot throughout. Adding a splash of broth or water can help loosen the soup if it has thickened. This makes a quick, nourishing meal anytime you need it.
FAQs
Can I use turkey breast instead of ground turkey?
Yes, you can substitute turkey breast cut into small cubes. Just keep in mind it may change the texture slightly and might need longer cooking time to become tender.
Is it possible to make this soup vegetarian?
Absolutely! Swap the ground turkey for beans like white beans or lentils, and use vegetable broth instead of chicken broth for a satisfying vegetarian version.
Can I add other vegetables to this soup?
Feel free to get creative! Zucchini, green beans, or peas can be stirred in during the last hour of cooking to add more variety and color.
How spicy is the soup?
This recipe is mildly seasoned with black pepper and herbs, so it’s not spicy at all. You can always add red pepper flakes or hot sauce to kick up the heat if you like.
What if I don’t have a crockpot?
You can make this soup on the stovetop in a large pot. Brown the turkey, add the ingredients, and simmer gently for about 1 to 1.5 hours until the vegetables are tender.
Final Thoughts
This Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe is truly a keeper for anyone who loves a nourishing, fuss-free meal that tastes like it took hours of love and care. It’s one of those dishes you’ll want to make over and over again, especially when you want dinner ready without hovering over the stove. So go ahead, gather your ingredients, and let the crockpot work its magic. You’ll be thanking yourself with every warm, hearty bite!
Print
Crockpot Ground Turkey Soup with Potatoes, Carrots, and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This filling crockpot ground turkey soup is a hearty and comforting meal perfect for slow cooking. Packed with tender ground turkey, fresh vegetables, and aromatic herbs, this soup offers a rich and savory flavor developed over hours in the crockpot. Easy to prepare and ideal for meal prep, this recipe yields a wholesome dish brimming with satisfying textures and deep flavors.
Ingredients
Protein
- 1 lb ground turkey
Vegetables and Herbs
- 1 onion, diced into 1/2-inch pieces
- 3 garlic cloves, freshly minced
- 1.5 lb potatoes, cut into 1-inch chunks
- 2 celery stalks, chopped
- 3 carrots, chopped
- 1.5 tsp rosemary
- 1 tsp thyme
- 2 bay leaves
- 1/4 cup parsley, chopped
Liquids and Seasonings
- 1.5 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tbsp Worcestershire sauce
- 7 cups chicken broth (use Swanson for consistent flavor)
- 14 oz tomatoes (preferably Muir Glen fire roasted for extra richness)
Instructions
- Prepare the ingredients: Start by dicing the onion into 1/2-inch pieces, mincing the garlic cloves, chopping the celery and carrots, and cutting the potatoes into 1-inch chunks. Also, chop the parsley and measure out the herbs and seasonings.
- Sauté the aromatics: In a skillet, heat 1.5 tsp olive oil over medium heat. Add the diced onion and freshly minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the ground turkey: Add the ground turkey to the skillet with the onions and garlic. Cook until the turkey is no longer pink, breaking it up with a spoon as it cooks. This step helps develop deeper flavor.
- Combine ingredients in crockpot: Transfer the browned turkey, sautéed aromatics, and all remaining ingredients—including potatoes, celery, carrots, rosemary, thyme, bay leaves, salt, black pepper, Worcestershire sauce, chicken broth, and fire-roasted tomatoes—into the crockpot. Stir well to combine.
- Cook the soup: Cover the crockpot and cook on low for 6 hours (360 minutes), allowing the flavors to meld and the vegetables to become tender.
- Finish with parsley: About 5 minutes before serving, stir in the chopped parsley for a fresh burst of color and flavor. Remove the bay leaves before ladling the soup into bowls.
Notes
- For a thicker soup, mash some of the potatoes after cooking or add a slurry of flour or cornstarch mixed with water during the last 30 minutes of cooking.
- Use fire-roasted tomatoes to add a smoky depth, but regular diced tomatoes work as well.
- Adjust seasoning with salt and pepper to taste before serving.
- Leftovers keep well refrigerated for 3-4 days and freeze well for up to 3 months.
- For an even heartier meal, add cooked beans or barley during the last hour of cooking.
