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)

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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.