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Hearty Ground Turkey Soup with Vegetables

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!

Hearty Ground Turkey Soup with Vegetables - creamy, filling clean soup recipe that is dairy-free, paleo, and whole30

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!

Creamy Ground Turkey and Vegetable Soup - dairy-free, paleo, whole30 healthy soup recipe

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 cornbread, gluten-free sandwich bread or cheese and herb Irish soda bread, and enjoy!

Healthy soup recipe with ground turkey and vegetables - creamy, gluten-free, paleo, whole30

Want to change things up to put it on repeat but keep it fresh? Here are some ideas.

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:

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 @The.Roasted.Root on Instagram!

top down photo of hearty ground turkey soup with napkin and garlic

Hearty Ground Turkey Soup with Vegetables

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ground turkey soup with vegetables and coconut milk for a creamy, paleo, whole30 meal

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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 6 Serving Size 1 of 6
Amount Per Serving Calories 408Total Fat 21gSaturated Fat 13gUnsaturated Fat 3gCholesterol 67mgCarbohydrates 22gFiber 3gSugar 2gProtein 25g
Hearty Ground Turkey Soup with Vegetables - an easy, comforting and healthy soup recipe that is paleo, whole30, dairy-free, and loaded with health benefits!

 

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Ronnie

Thursday 20th of January 2022

This was delicious! Followed your recipe with the addition of some sliced mushrooms and fresh garlic and used avocado oil instead of bacon drippings. Absolutely scrumptious, satisfying and healthy. Thank you for this wonderful recipe which I will use regularly.

Julia

Friday 21st of January 2022

Love the idea of adding mushrooms! My pleasure, Ronnie..so happy you enjoy the soup, and thank you for the sweet note! xo

kristine

Wednesday 8th of December 2021

This was delish!! I had to make a couple changes, as it was what I had on hand. Added about a 1/4 cup of fresh basil at the end with the spinach, as I was a bit short on fresh spinach. Didn't have any zuccini so added a couple stalks of chopped celery and some extra carrot which I sauteed along with the onion. I also didn't have full fat coconut milk so used reduced fat coconut milk and added a small splash of half/half at the end. I also added the 1/3 cup of rice as you suggested in your foot notes. Regardless it was sooo delicious!! My husband said this is his new favorite soup of all time, so thanks for that!! Next time I will be making this again exactly as written, but it is adaptable to make minor changes if need be. Can't wait to try it with the zuccini, one of my fave veggies :) Thanks again, can't wait to try your other recipes.

Julia

Friday 10th of December 2021

All of those changes sound amazing! I'm happy to hear you and your husband enjoy the recipe. I love how adaptable it is as well! xoxo

Susan Hughes

Monday 1st of November 2021

Very tasty. Definitely should have browned the bacon though.

Christina Bickley

Friday 8th of October 2021

I made this for the first time this morning with a few modifications. I had already cooked 1.5 pounds of ground chicken what was seasoned with salt and pepper. I lightly sautéed the vegetables after browning the bacon. I then tossed them in my instant pot and put the ground meat on top. I sprinkled 3 tbsp of yellow rice and a pinch of johnny's seasoning salt. I then topped it with the spinach and another good pinch of Johnny's . Lawry's would work if you don't have johnny's. I then turned my instant pot to soup and set it for 10 minutes. I came back 3 hours later and it was delicious. For my own preference I took another heaping handful of fresh spinach and stirred it in while it was still warm. Perfection! I will be having this often. If you would like it a little lower carb, omit the rice and add a tbsp of mct oil.

Rhonda Kemplin Ervin

Tuesday 5th of October 2021

Is the calorie count for the whole batch? 642 seems high for 1 serving.

Julia

Wednesday 6th of October 2021

Hi Rhonda! I've been told by folks who have made the recipe that it should be more like 6 to 8 servings, in which case the calorie count will be lower because I base it on 4 servings. I just eat a lot of food, so I tend to base the servings off of the portion size I eat.

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