Hearty ground turkey soup with vegetables is a clean and comforting meal perfect for soothing the belly and soul. Make it if you’re feeling under the weather, or if you just love a great nourishing soup recipe!
This is a curl-up-on-the-couch-in-your-fuzzy-socks-when-it’s-snowing-outside kind of soup. Or a clean cold-busting remedy that tastes amazing but isn’t your typical chicken noodle soup soup.
It can also serve as: The ultimate breakup soup, the sultry love soup, the soup to uplift, soup for the full heart, a meal to enhance your already bodacious bod, and/or the soup to heal all wounds.
All things considered, this ground turkey soup recipe is:
Recipe Highlights:
- Gluten-Free and Grain-Free
- Dairy-Free, yet nice and creamy
- Paleo
- Whole30
- Filling and comforting, yet easy on the digestive system
Let’s whip it up!
How to Make Hearty Ground Turkey Soup with Vegetables:
Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.
Serve the soup with your favorite gluten-free sandwich bread or cheese and herb Irish soda bread, and enjoy!
Recipe Adaptations:
- Add ⅓ cup white or brown rice.
- Leave out the potatoes for low-carb (or replace them with cauliflower).
- Skip the onion to make the recipe low-FODMAP.
- Omit the bacon and use 2 tablespoons of avocado oil if you don’t have bacon on hand
- Add sun-dried tomatoes or artichoke hearts
Heaping bowls on repeat.
More Healthy Soup Recipes:
- Immunity-Boosting Turmeric Chicken Soup
- Instant Pot Paleo Pumpkin Chili
- Instant Pot Steak and Potato Soup
- Zucchini and Yellow Squash Soup
- Italian Wedding Soup with Rice
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Hearty Ground Turkey Soup with Vegetables
Ground turkey soup with vegetables and coconut milk for a creamy, paleo, whole30 meal
Ingredients
- 4 slices thick-cut bacon, chopped
- 1/2 yellow onion, diced
- 1 lb ground turkey
- 3 small yukon gold potatoes, chopped
- 2 large carrots, peeled and chopped
- 1 medium zucchini squash, chopped
- 4 cups chicken broth
- 1 (15-ounce) can full-fat coconut milk
- 3 cups baby spinach
- 1/2 tsp sea salt
Instructions
- Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
- Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4Amount Per Serving: Calories: 642Total Fat: 34gUnsaturated Fat: 0gCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 39g
Amy
Wednesday 20th of January 2021
I slimmed it down a bit by adding lite coconut milk and pureeing some of the broth and potatoes. Still tasty.
Julia
Wednesday 20th of January 2021
So happy you liked it Amy! Enjoy! xoxo
Sarah
Friday 8th of January 2021
Really enjoying this recipe after making it for the first time. I added fresh thyme and bay leaves. I substituted a large turnip for the potatoes as I am following the AIP diet. I also added mushrooms : ) Thank you for this!
Julia
Sunday 10th of January 2021
Oooh, I love the idea of turnips and mushrooms! Thanks for sharing, Sarah! xoxo
Ashlee
Wednesday 16th of December 2020
Have you tried to make this recipe in a crockpot? If so, do you throw all the ingredients in? Also, I am still in the challenge phase of my Low fodmap, and I noticed you used onion. Any alternatives?
Susan Kugelmann
Thursday 10th of December 2020
This was really good. I was worried that it would need some seasoning, but no. To cool it off for my daughter, I poured a bit of evaporated milk in it at the table. It was so yummy that I added a little to mine, too. I also experimented with a dash of turmeric; that was perfect.
Julia
Thursday 10th of December 2020
Ooh, I love the idea of adding evaporated milk and turmeric! Sounds lovely! Thanks for the sweet note, Susan! xoxo
Jeannie Lizz
Tuesday 1st of December 2020
Omg this was absolutely delicious!! The only thing I did was added Leek just because I had it and need to get rid of it!! I live in Alaska and this is a go to winter meal ❄️😍 thank you!!
Julia
Wednesday 2nd of December 2020
Oooooh I LOVE leek in soups! That sounds amazing! Thanks for the inspiration, Jeannie! xoxo