21 Delicious Turkey Soup Recipes Hearty

Delight in the warmth and comfort of a steaming bowl of turkey soup, perfect for those chilly evenings or when you’re craving something hearty and wholesome. Our roundup of 21 delicious turkey soup recipes offers a variety of flavors to suit every taste, from classic to creative twists. Whether you’re using leftovers or starting from scratch, these recipes promise to satisfy. Dive in and discover your next favorite dish!

Classic Turkey Noodle Soup

Comforting and timeless, Classic Turkey Noodle Soup is the epitome of home-cooked warmth, blending tender turkey, hearty noodles, and a rich, savory broth that whispers of tradition and love.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (yellow, for their sweetness)
• 1 cup sliced carrots (about 2 medium, for a pop of color)
• 1 cup sliced celery (2 stalks, for crunch)
• 2 cloves garlic, minced (freshly minced releases the best aroma)
• 6 cups turkey stock (homemade elevates the flavor)
• 2 cups shredded cooked turkey (leftovers work beautifully here)
• 2 cups wide egg noodles (the classic choice for texture)
• 1 tsp dried thyme (for that earthy note)
• Salt and freshly ground black pepper (to layer the seasoning)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, carrots, and celery, sautéing until the onions are translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Pour in the turkey stock, bringing the mixture to a gentle boil, then reduce the heat to a simmer for 10 minutes to meld the flavors.
5. Add the shredded turkey and egg noodles, cooking until the noodles are al dente, about 8 minutes, stirring occasionally.
6. Season with thyme, salt, and pepper, adjusting to your preference but starting with 1/2 tsp salt and 1/4 tsp pepper.
7. Remove from heat and let stand for 5 minutes; the soup will thicken slightly as it cools.

A harmonious blend of textures and flavors, this soup boasts silky noodles, tender turkey, and vegetables with just the right bite. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping into the rich broth.

Creamy Turkey and Wild Rice Soup

Few dishes embody the comfort of home quite like a bowl of creamy turkey and wild rice soup, with its rich textures and layers of flavor that speak to both sophistication and simplicity.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 1/2 cup diced carrots (for a pop of color and crunch)
• 1/2 cup diced celery (the unsung hero of flavor bases)
• 2 cloves garlic, minced (freshly minced releases the best aroma)
• 1 lb cooked turkey, shredded (leftover holiday turkey is perfect here)
• 1 cup wild rice blend (for that nutty, earthy depth)
• 4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• Salt and pepper (to layer flavors as you go)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery, sautéing until onions are translucent, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add shredded turkey and wild rice, stirring to combine with the vegetables.
5. Pour in chicken broth, bringing the mixture to a boil before reducing to a simmer.
6. Cover and let simmer for 45 minutes, or until the rice is tender and has burst open.
7. Stir in heavy cream and thyme, heating through for about 5 minutes without boiling.
8. Season with salt and pepper, tasting and adjusting as needed.

Unmistakably luxurious, this soup’s velvety texture and hearty ingredients make it a standout. Serve it with a crusty baguette for dipping, or garnish with fresh parsley for a touch of brightness.

Spicy Turkey Tortilla Soup

This Spicy Turkey Tortilla Soup is a vibrant, flavor-packed dish that marries the heartiness of ground turkey with the bold spices of Mexican cuisine, creating a comforting yet sophisticated bowl perfect for any season.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find the 93% lean variety offers the perfect balance of flavor and healthiness)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 3 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 1 jalapeño, seeded and finely chopped (adjust the amount based on your heat preference)
• 1 tsp ground cumin (toasted cumin seeds ground at home make a world of difference)
• 1 tsp chili powder (I opt for ancho chili powder for its smoky depth)
• 4 cups chicken broth (homemade broth is ideal, but a good quality store-bought works in a pinch)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted tomatoes add a lovely charred flavor)
• 1 cup corn kernels (fresh or frozen, but I love the sweetness of fresh corn in summer)
• 1 cup black beans, rinsed and drained (I always keep a stash of cooked beans in the freezer for quick meals)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for garnish, and I’m generous with it)
• 1 avocado, diced (adds a creamy contrast to the spicy broth)
• Lime wedges (a squeeze of lime right before serving brightens all the flavors)
• Tortilla strips (homemade or store-bought, but I love the crunch of freshly fried strips)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure the turkey browns nicely.
3. Stir in the onion, garlic, and jalapeño, cooking until the onion is translucent, about 3 minutes. Tip: Keep the heat at medium to prevent the garlic from burning.
4. Mix in the cumin and chili powder, stirring constantly for about 30 seconds to toast the spices and release their aromas.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes to meld the flavors.
6. Add the corn and black beans, simmering for an additional 5 minutes. Tip: Taste the soup now and adjust the seasoning with salt if needed.
7. Ladle the soup into bowls and garnish with cilantro, avocado, a squeeze of lime, and tortilla strips. Revel in the symphony of textures—from the creamy avocado to the crunchy tortilla strips—and the layers of flavor that make this soup a standout. Serve it with extra lime wedges on the side for those who love an extra zing.

Turkey Vegetable Soup with Barley

Zesty and wholesome, this Turkey Vegetable Soup with Barley is a comforting bowl that marries the richness of turkey with the earthy tones of barley and a medley of vegetables, perfect for a nourishing meal any day of the week.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 cup diced carrots (for a pop of color and sweetness)
• 1 cup diced celery (adds a nice crunch)
• 1 lb ground turkey (I prefer lean for a lighter soup)
• 6 cups chicken broth (homemade elevates the dish)
• 1/2 cup pearl barley (rinsed to remove any dust)
• 1 bay leaf (a must for depth of flavor)
• Salt and freshly ground black pepper (to season layers)
• 1 cup frozen peas (adds a sweet burst at the end)
• 2 tbsp chopped fresh parsley (for a fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions, garlic, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Increase the heat to medium-high, add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Pour in the chicken broth, stirring to combine, then add the barley and bay leaf.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
6. Stir in the frozen peas and cook for an additional 5 minutes, just until the peas are heated through.
7. Remove the bay leaf, season with salt and pepper to taste, and stir in the chopped parsley before serving.

Delightfully hearty, this soup boasts a rich broth with tender barley and vegetables, offering a satisfying texture in every spoonful. Serve it with a crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Turkey and Dumpling Soup

Just as the crisp air of autumn begins to whisper through the trees, there’s nothing quite as comforting as a bowl of Turkey and Dumpling Soup. This dish, with its tender chunks of turkey and fluffy dumplings, is a heartwarming embrace in a bowl, perfect for those chilly evenings when you crave something both nourishing and indulgent.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (I find yellow onions offer the perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced releases the most vibrant flavors)
• 6 cups turkey stock (homemade stock elevates the soup, but store-bought works in a pinch)
• 2 cups shredded cooked turkey (leftover Thanksgiving turkey is ideal here)
• 1 cup all-purpose flour (for the dumplings, I prefer unbleached for its texture)
• 2 tsp baking powder (this ensures the dumplings are light and airy)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/2 cup milk (whole milk gives the dumplings a richer flavor)
• 1 tbsp unsalted butter, melted (adds a lovely richness to the dumplings)
• 1/2 cup frozen peas (a pop of color and sweetness)
• 1/2 cup diced carrots (for a slight crunch and natural sweetness)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onions and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the turkey stock and bring to a gentle boil over medium-high heat.
5. Add the shredded turkey, frozen peas, and diced carrots, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
6. While the soup simmers, prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt.
7. Stir in the milk and melted butter until just combined; avoid overmixing to keep the dumplings tender.
8. Drop tablespoon-sized portions of the dumpling dough into the simmering soup, spacing them evenly.
9. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid; this ensures they steam properly.
10. After 15 minutes, check a dumpling by cutting it in half; it should be cooked through with no raw dough in the center.

With its rich broth, tender turkey, and pillowy dumplings, this soup is a delightful contrast of textures and flavors. Serve it in deep bowls with a sprinkle of fresh parsley for a touch of color, or alongside a crisp green salad for a complete meal.

Slow Cooker Turkey and Lentil Soup

Unveiling the perfect blend of comfort and nutrition, this Slow Cooker Turkey and Lentil Soup is a hearty embrace in a bowl, ideal for those brisk evenings when only something deeply satisfying will do. Its rich flavors and tender textures speak of home, while the ease of preparation whispers of smart, effortless cooking.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the best balance of flavor and healthiness)
• 1 cup dried green lentils, rinsed (their earthy flavor is unmatched)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (adds a lovely crunch and freshness)
• 4 cloves garlic, minced (because more garlic is always better)
• 6 cups chicken broth (homemade is stellar, but a good quality store-bought works wonders)
• 1 tsp dried thyme (its subtle earthiness complements the lentils beautifully)
• 1 bay leaf (don’t skip this—it’s the secret to depth of flavor)
• Salt and freshly ground black pepper (to season layers as you go)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Season the turkey with a pinch of salt and pepper as it cooks to build flavor from the start.
3. Transfer the cooked turkey to your slow cooker, leaving any excess fat behind in the skillet.
4. In the same skillet, add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Tip: Don’t rush this step—sweating the vegetables properly lays the foundation for the soup’s flavor.
5. Add the garlic and thyme, cooking for another minute until fragrant.
6. Transfer the vegetable mixture to the slow cooker, along with the lentils, chicken broth, and bay leaf. Stir to combine.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender. Tip: Resist the urge to stir the soup too often, as this can break down the lentils.
8. Once cooked, remove the bay leaf and season the soup with additional salt and pepper if needed.

Ladle this soul-warming soup into bowls, marveling at how the lentils have melded into the broth, creating a texture that’s both hearty and velvety. The turkey adds a satisfying richness, making each spoonful a delightful contrast of flavors and textures. Serve with a slice of crusty bread for dipping, or for a fresh twist, top with a dollop of Greek yogurt and a sprinkle of chopped parsley.

Turkey Meatball and Spinach Soup

Kneading together comfort and nutrition, this Turkey Meatball and Spinach Soup is a harmonious blend of lean protein and vibrant greens, simmered to perfection in a savory broth that promises to warm the soul.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the perfect balance of flavor and healthiness.)
• 1/2 cup breadcrumbs (Panko gives a delightful lightness to the meatballs.)
• 1 large egg, room temperature (It binds the meatballs more evenly.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 4 cloves garlic, minced (Because garlic is life.)
• 1 medium onion, diced (Yellow onions bring a sweet depth.)
• 6 cups chicken broth (Homemade elevates the soup, but store-bought works in a pinch.)
• 4 cups fresh spinach (Baby spinach is tender and cooks quickly.)
• 1 tsp salt (Adjust as needed, but this is my sweet spot.)
• 1/2 tsp black pepper (Freshly ground for that aromatic kick.)

Instructions

1. In a large bowl, combine ground turkey, breadcrumbs, egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands to avoid compacting the meat.
2. Form the mixture into 1-inch meatballs, placing them on a plate as you go. This recipe should yield about 20 meatballs.
3. Heat olive oil in a large pot over medium heat. Add meatballs in batches, browning them on all sides, about 2 minutes per batch. Remove and set aside.
4. In the same pot, sauté onion and garlic until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
5. Pour in chicken broth, bring to a boil, then reduce heat to a simmer. Carefully add meatballs back to the pot.
6. Simmer for 10 minutes, then stir in spinach until just wilted, about 1 minute. Season with remaining salt and pepper.
7. Tip: For an extra layer of flavor, toast the breadcrumbs before adding them to the meatball mixture.
8. Tip: Browning the meatballs in batches ensures they get a nice crust without steaming.
9. Tip: Adding spinach at the last minute preserves its color and nutrients.

Rich in flavors and textures, this soup boasts tender meatballs and silky spinach in every spoonful. Serve it with a sprinkle of grated Parmesan or a side of crusty bread for a meal that feels both indulgent and wholesome.

Turkey and Sweet Potato Soup

Nothing warms the soul quite like a bowl of Turkey and Sweet Potato Soup, a harmonious blend of rich, savory turkey and the natural sweetness of sweet potatoes, creating a comforting dish that’s both nourishing and indulgent.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced for that punch of flavor)
• 1 lb ground turkey (I prefer lean for a lighter soup)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 4 cups chicken broth (homemade if you have it)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• Salt and freshly ground black pepper (to season layers as you cook)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Season the turkey with a pinch of salt and pepper as it cooks to build flavor.
5. Mix in the sweet potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat to simmer.
6. Cover and simmer for 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Tip: Stir occasionally to prevent sticking and ensure even cooking.
7. Season the soup with additional salt and pepper if needed. Tip: Let the soup sit for 5 minutes off the heat before serving to allow flavors to meld.

Delightfully creamy yet light, this soup boasts a velvety texture with chunks of sweet potato that melt in your mouth. Serve it with a sprinkle of fresh thyme or a dollop of sour cream for an extra layer of richness.

Turkey Pho Soup

Transform your kitchen into a haven of aromatic bliss with this Turkey Pho Soup, a lighter twist on the classic Vietnamese noodle soup that’s perfect for any season. The delicate balance of spices and the richness of turkey create a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 1 lb turkey breast, thinly sliced (I find freezing it for 20 minutes makes slicing a breeze)
• 8 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 onion, halved (charring it slightly adds a smoky depth)
• 3 star anise pods (their licorice-like aroma is irreplaceable)
• 1 cinnamon stick (just a hint warms the broth beautifully)
• 2 tbsp fish sauce (the secret umami booster)
• 1 tbsp sugar (balances the savory notes)
• 8 oz rice noodles (soak them in hot water for perfect texture)
• 2 cups bean sprouts (for that essential crunch)
• 1/2 cup cilantro, chopped (I love the freshness it brings)
• 2 limes, quartered (a squeeze brightens every bowl)
• 2 jalapeños, sliced (adjust to your heat preference)

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the halved onion, star anise, and cinnamon stick, then reduce the heat to low and simmer for 30 minutes to infuse the broth with flavors.
3. Remove the onion and spices with a slotted spoon, then stir in the fish sauce and sugar until fully dissolved.
4. Add the turkey slices to the broth, ensuring they’re fully submerged, and cook for about 5 minutes or until no longer pink.
5. While the turkey cooks, place the rice noodles in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain.
6. Divide the noodles among four bowls, then ladle the hot broth and turkey over them.
7. Top each bowl with bean sprouts, cilantro, jalapeños, and serve with lime wedges on the side.

Velvety noodles and tender turkey slices swim in a deeply flavored broth, each spoonful a testament to the soup’s harmonious blend of spices and freshness. Serve it with extra lime and herbs on the side for guests to customize their bowl to perfection.

Turkey and Corn Chowder

Comforting and creamy, this Turkey and Corn Chowder is a delightful way to savor the flavors of the season, blending tender turkey with sweet corn in a rich, velvety broth that’s both nourishing and indulgent.

Ingredients

• 2 cups cooked turkey, shredded (leftover roast turkey works wonderfully here)
• 3 cups fresh corn kernels (about 4 ears; frozen is fine, but fresh adds a lovely sweetness)
• 1 large yellow onion, diced (I find the sweetness of yellow onions perfect for chowders)
• 2 cloves garlic, minced (freshly minced garlic brings a vibrant flavor)
• 3 tbsp unsalted butter (for that rich, velvety base)
• 1/4 cup all-purpose flour (to thicken the chowder beautifully)
• 4 cups chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious texture)
• 1 tsp smoked paprika (adds a subtle depth and warmth)
• Salt and freshly ground black pepper (to season layers of flavor)
• 2 tbsp fresh parsley, chopped (for a bright, herby finish)

Instructions

1. In a large pot, melt the butter over medium heat until foamy, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring to a gentle simmer.
6. Add the corn and shredded turkey, simmering for 10 minutes to allow flavors to meld.
7. Reduce heat to low and stir in the heavy cream, heating through but not boiling, about 3 minutes.
8. Season with salt and freshly ground black pepper to taste, then remove from heat.
9. Garnish with chopped parsley before serving.

Generously ladled into bowls, this chowder boasts a creamy texture with pops of sweet corn and tender turkey, offering a comforting embrace with every spoonful. Serve it with a side of crusty bread for dipping, or atop a bed of steamed rice for a heartier meal.

Turkey and Quinoa Soup

Amidst the crisp embrace of autumn, nothing comforts the soul quite like a bowl of Turkey and Quinoa Soup, a harmonious blend of lean protein and wholesome grains that sings with the flavors of the season.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (yellow, for their sweetness)
• 2 cloves garlic, minced (freshly minced releases the best aroma)
• 1 cup diced carrots (for a pop of color and crunch)
• 1 cup diced celery (the unsung hero of flavor bases)
• 1 lb cooked turkey breast, shredded (leftover Thanksgiving turkey works wonders here)
• 1 cup quinoa, rinsed (rinsing removes any bitter saponins)
• 6 cups low-sodium chicken broth (homemade stock elevates the dish)
• 1 tsp dried thyme (rubbed between fingers to awaken its oils)
• Salt and freshly ground black pepper (to layer flavors as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, garlic, carrots, and celery, sautéing until the onions are translucent and the vegetables soften, about 5 minutes.
3. Stir in the shredded turkey and quinoa, coating them lightly with the oil and vegetables.
4. Pour in the chicken broth and add the thyme, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and has spiraled open.
6. Season with salt and pepper, tasting as you go to ensure a balanced flavor.

Gloriously hearty yet surprisingly light, this soup boasts a texture that’s both creamy from the quinoa and satisfyingly chunky. Serve it with a sprinkle of fresh parsley or a wedge of crusty bread for dipping, transforming a simple meal into a feast for the senses.

Turkey and Black Bean Soup

Gracefully blending the robust flavors of turkey with the earthy depth of black beans, this soup is a comforting embrace on any day. It’s a dish that marries simplicity with sophistication, perfect for those seeking both nourishment and a touch of culinary elegance.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find the 93% lean variety offers the best balance of flavor and health)
• 1 medium onion, finely diced (a sweet Vidalia adds a lovely subtlety)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 1 tsp ground cumin (toast it lightly for an extra layer of flavor)
• 1/2 tsp smoked paprika (it’s the secret to that irresistible smokiness)
• 4 cups chicken broth (homemade if you have it, for unparalleled depth)
• 2 (15 oz) cans black beans, rinsed and drained (I love the creaminess they add)
• 1 cup frozen corn (a sweet pop of color and texture)
• Salt and freshly ground black pepper (to season layers as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion and garlic, cooking until softened and fragrant, about 3 minutes. Tip: A pinch of salt here helps draw out the onions’ sweetness.
4. Sprinkle the cumin and smoked paprika over the mixture, stirring to coat evenly, and cook for 1 minute to bloom the spices.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—those bits are flavor gold.
6. Add the black beans and corn, bringing the soup to a gentle simmer. Let it cook uncovered for 15 minutes to meld the flavors. Tip: A simmer, not a boil, keeps the beans intact.
7. Season with salt and pepper to taste, then serve hot. The soup’s texture is luxuriously thick, with a smoky-sweet flavor profile that’s beautifully balanced. Try garnishing with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant finish.

Turkey and Kale Soup

Brimming with wholesome goodness, this Turkey and Kale Soup is a harmonious blend of lean protein and vibrant greens, perfect for a nourishing meal that doesn’t skimp on flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions lend a sweet depth)
• 2 cloves garlic, minced (freshly minced for that punchy aroma)
• 1 lb ground turkey (lean for a lighter soup)
• 4 cups chicken broth (homemade or low-sodium store-bought)
• 2 cups chopped kale (stems removed for tenderness)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 1/2 tsp salt (adjust as you go)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions, sautéing until translucent, roughly 5 minutes, stirring occasionally.
3. Stir in minced garlic, cooking for 30 seconds until fragrant, being careful not to burn.
4. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
5. Pour in chicken broth, bringing the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
6. Fold in chopped kale and dried thyme, simmering for another 5 minutes until kale is wilted but still bright green.
7. Season with salt and black pepper, tasting and adjusting as needed.

Zesty and comforting, this soup boasts a silky broth with tender turkey bites and kale that retains a slight crunch. Serve with a crusty whole-grain bread for a satisfying crunch contrast.

Turkey and Mushroom Soup

Hearty and wholesome, this Turkey and Mushroom Soup is a sublime blend of earthy flavors and tender textures, perfect for a comforting meal that feels both luxurious and homey.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced releases more aroma)
• 1 lb ground turkey (I prefer lean for a lighter soup)
• 8 oz cremini mushrooms, sliced (their earthy flavor is unmatched)
• 4 cups chicken broth (homemade if possible, for depth)
• 1 tsp dried thyme (rubbed between fingers to awaken the oils)
• Salt and freshly ground black pepper (to layer the seasoning)
• 1/2 cup heavy cream (adds a luxurious silkiness)
• 2 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, until no longer pink, about 5 minutes.
5. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7 minutes.
6. Pour in the chicken broth and add the dried thyme, then bring the mixture to a simmer.
7. Reduce the heat to low, cover, and let the soup simmer for 20 minutes to meld the flavors.
8. Stir in the heavy cream and season with salt and pepper to taste, then heat through for 2 minutes.
9. Garnish with chopped fresh parsley before serving.

Zesty with a creamy texture, this soup pairs beautifully with a crusty loaf of bread or over a bed of wild rice for an extra hearty meal.

Turkey and Rice Soup

Gracefully simmered to perfection, this Turkey and Rice Soup is a comforting embrace in a bowl, blending tender turkey with aromatic herbs and hearty rice for a dish that’s both nourishing and elegantly simple.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (yellow, for their sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 cup carrots, diced (for a pop of color and sweetness)
• 1 cup celery, diced (adds a lovely crunch)
• 1 tsp dried thyme (rubbed between fingers to awaken its aroma)
• 6 cups turkey stock (homemade elevates the soup)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups cooked turkey, shredded (leftovers work beautifully here)
• Salt and pepper (to layer flavors as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions, garlic, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Sprinkle in the thyme, stirring for 30 seconds to release its fragrance.
4. Pour in the turkey stock, bringing the mixture to a gentle boil, then reduce to a simmer for 10 minutes.
5. Stir in the rice, cooking uncovered until the rice is tender, about 15 minutes. Tip: Stir occasionally to prevent sticking.
6. Add the shredded turkey, simmering for an additional 5 minutes to warm through. Tip: Taste and adjust seasoning with salt and pepper now.
7. Let the soup stand for 5 minutes off the heat before serving to allow flavors to meld. Tip: A splash of lemon juice can brighten the flavors.

Unveil a bowl of this soup to discover a harmonious blend of textures, from the silky broth to the tender turkey and rice. Serve with a sprinkle of fresh herbs or a side of crusty bread for a meal that feels both refined and reassuringly familiar.

Turkey and Chickpea Soup

Brimming with warmth and comfort, this Turkey and Chickpea Soup is a harmonious blend of tender turkey, creamy chickpeas, and aromatic spices, perfect for a nourishing meal that delights the senses.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions add a sweet depth)
• 2 cloves garlic, minced (freshly minced for the best aroma)
• 1 lb ground turkey (lean for a lighter soup)
• 1 tsp ground cumin (toasted for extra flavor)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• 4 cups chicken broth (homemade preferred, but store-bought works)
• 1 can (15 oz) chickpeas, drained and rinsed (for that creamy texture)
• 1 cup diced carrots (for a pop of color and sweetness)
• 1 cup diced celery (adds a nice crunch)
• Salt and pepper (to season perfectly)
• 1/2 cup chopped fresh parsley (for a fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onions and garlic, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Increase the heat to medium-high, add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Browning the turkey well adds depth to the soup’s flavor.
4. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant to toast the spices.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits, then add the chickpeas, carrots, and celery.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the vegetables are tender. Tip: Simmering with the lid on helps meld the flavors together.
7. Season with salt and pepper to taste, then stir in the parsley just before serving. Tip: Adding parsley at the end preserves its vibrant color and fresh taste.

Mellow yet rich, this soup boasts a velvety broth with chunks of tender turkey and chickpeas, offering a satisfying bite. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping, turning a simple meal into a feast for the senses.

Turkey and Pumpkin Soup

Radiating warmth and comfort, this Turkey and Pumpkin Soup is a harmonious blend of savory and sweet, perfect for embracing the cozy essence of autumn. Its rich, velvety texture and deep flavors make it a standout dish that’s as nourishing as it is delightful.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced for that punch of flavor)
• 1 lb ground turkey (I prefer lean for a lighter soup)
• 3 cups pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 4 cups chicken broth (low-sodium to control the saltiness)
• 1 tsp ground cinnamon (a whisper of warmth)
• 1/2 tsp ground nutmeg (for that essential autumnal note)
• Salt and pepper (to layer the flavors perfectly)
• 1/2 cup heavy cream (for a luxurious finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onions and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Mix in the pumpkin puree, chicken broth, cinnamon, and nutmeg, stirring to combine thoroughly.
6. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste, then stir in the heavy cream until fully incorporated.
8. Simmer for an additional 5 minutes to slightly thicken the soup.

This soup boasts a velvety texture that coats the spoon, with a flavor profile that balances the earthiness of pumpkin with the savory depth of turkey. Serve it with a sprinkle of toasted pumpkin seeds on top for a delightful crunch, or alongside a slice of crusty bread to soak up every last drop.

Turkey and White Bean Soup

This Turkey and White Bean Soup is a comforting bowl that marries the heartiness of turkey with the creamy texture of white beans, perfect for a cozy evening in.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 pound ground turkey (I prefer lean for a lighter soup)
• 4 cups chicken broth (homemade adds depth, but store-bought works fine)
• 2 cans white beans, drained and rinsed (cannellini beans are my favorite for their buttery texture)
• 1 teaspoon dried thyme (rubbing it between your fingers before adding wakes up the aroma)
• Salt and freshly ground black pepper (to layer the seasoning)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onions and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add the white beans and dried thyme, then bring the soup to a simmer.
7. Reduce the heat to low, cover, and let the soup simmer for 20 minutes to meld the flavors.
8. Season with salt and freshly ground black pepper, starting with 1/2 teaspoon of salt and adjusting as needed.

Ladle this soul-warming soup into bowls and enjoy the harmonious blend of tender turkey and creamy beans, perhaps with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Turkey and Cabbage Soup

Just as the crisp autumn air begins to whisper through the trees, a steaming bowl of Turkey and Cabbage Soup emerges as the perfect comfort food, blending the richness of turkey with the subtle sweetness of cabbage in a broth that’s both nourishing and deeply flavorful.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find the 93% lean variety offers the best balance of flavor and healthiness)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups chicken broth (homemade is ideal, but a good quality store-bought works in a pinch)
• 1 small head of cabbage, chopped (about 4 cups)
• 1 tsp dried thyme (rubbed between your fingers to release its oils before adding)
• Salt and pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to allow a slight browning for extra flavor.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Tip: Those bits are flavor gold!
5. Add the chopped cabbage and dried thyme, stirring to combine. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, or until the cabbage is tender. Tip: Check at 15 minutes to avoid overcooking the cabbage.
7. Season with 1/2 tsp salt and 1/4 tsp pepper, then taste and adjust seasoning if necessary.

Perfectly balanced, this soup boasts a tender cabbage that melts in your mouth, complemented by the hearty turkey in a broth that’s both light and deeply satisfying. Serve it with a slice of crusty bread for dipping, or for a twist, top with a dollop of sour cream and a sprinkle of fresh dill.

Turkey and Tomato Soup

Perfectly balancing richness and freshness, this Turkey and Tomato Soup is a comforting bowl that marries the heartiness of ground turkey with the bright acidity of ripe tomatoes, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find the 93% lean variety offers the best texture)
• 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 4 cups chicken broth (homemade or low-sodium store-bought)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their depth of flavor)
• 1 tsp dried oregano (rubbing it between your fingers before adding releases its oils)
• Salt and freshly ground black pepper (to season layers as you cook)
• 1/2 cup heavy cream (added at the end for a luxurious finish)
• Fresh basil leaves, for garnish (a few torn leaves add a pop of color and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t stir too often to allow the turkey to brown slightly.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes. Season with a pinch of salt to help the onions sweat.
4. Pour in the chicken broth and crushed tomatoes, then add the oregano. Bring to a simmer, then reduce the heat to low and cook for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Stir in the heavy cream and heat through for 2 minutes. Adjust seasoning with salt and pepper. Tip: Add the cream off the heat to prevent curdling, then return to the stove.
6. Ladle the soup into bowls and garnish with fresh basil leaves.

Delightfully creamy with a robust tomato base, this soup’s velvety texture is punctuated by the savory bites of turkey. Serve it with a slice of crusty bread for dipping, or for a lighter option, a crisp green salad on the side.

Turkey and Zucchini Soup

Elegantly simple yet profoundly satisfying, this Turkey and Zucchini Soup marries the lean, subtle flavors of ground turkey with the fresh, garden brightness of zucchini, creating a dish that’s as nourishing as it is delightful.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find the 93% lean variety offers the perfect balance)
• 2 medium zucchinis, diced into 1/2-inch pieces (for a bit of texture)
• 4 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Stir in the diced zucchini and cook for 3 minutes, just until it begins to soften.
4. Pour in the chicken broth and add the thyme, bringing the mixture to a gentle boil. Tip: Skim off any foam for a clearer broth.
5. Reduce the heat to low, cover, and simmer for 15 minutes to meld the flavors. Tip: A quick taste here can help adjust seasoning perfectly.
6. Season with salt and pepper, then ladle into bowls.

Fragrant and light, this soup boasts a comforting texture with tender turkey and just-crisp zucchini. Serve it with a sprinkle of Parmesan or a side of crusty bread for a heartier meal.

Conclusion

Nothing warms the heart like a bowl of turkey soup, and with these 21 hearty recipes, you’re sure to find a new favorite. We hope this roundup inspires your next cozy meal. Don’t forget to leave a comment with which recipe you loved most and share this article on Pinterest to spread the warmth!