Description

This Filling Crockpot Ground Turkey Soup is a hearty and comforting meal, perfect for busy days when you want a nutritious homemade soup without constant monitoring. Ground turkey combines with cozy vegetables like potatoes, carrots, celery, onion, and garlic, seasoned with fragrant herbs including rosemary and thyme. Slow-cooked in the crockpot with savory chicken broth and fire-roasted tomatoes, this soup delivers rich depth of flavor and satisfying warmth for the whole family.

Ingredients

Protein

1 lb ground turkey

Vegetables

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, sliced
3 carrots, sliced

Herbs and Seasonings

1.5 tsp rosemary
1 tsp thyme
2 bay leaves
1 tsp salt
1 tsp black pepper
0.5 tbsp Worcestershire sauce

Liquids

1.5 tsp olive oil
7 cups chicken broth (preferably Swanson)
14 oz fire-roasted tomatoes (such as Muir Glen)

Garnish

1/4 cup parsley, chopped

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Instructions

Prepare the Ingredients: Dice the onion, mince the garlic cloves, cut the potatoes into 1-inch chunks, and slice the celery and carrots. Chop the parsley and set aside for garnish.
Brown the Ground Turkey: Heat 1.5 tsp olive oil in a skillet over medium heat. Add the ground turkey and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
Combine Ingredients in Crockpot: Transfer the browned turkey to the crockpot. Add the diced onion, minced garlic, potatoes, celery, carrots, rosemary, thyme, bay leaves, salt, black pepper, Worcestershire sauce, chicken broth, and fire-roasted tomatoes.
Cook the Soup: Cover the crockpot and cook on low heat for 6 hours (approximately 360 minutes), allowing the flavors to meld and the vegetables to become tender.
Final Touches: Remove the bay leaves. Stir the soup, taste and adjust seasoning if necessary. Garnish with the chopped parsley before serving.

Notes

You can substitute ground chicken or lean ground beef for ground turkey if preferred.
For a thicker soup, mash some of the potatoes before serving.
Serving with crusty bread or a side salad complements this soup well.
Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
To increase protein content, add beans such as cannellini or kidney beans in the last hour of cooking.