Go Back
Italian Ground Turkey Soup Recipe
Ash Tyrrell

Italian Ground Turkey Soup Recipe

I recently tried making this Italian Ground Turkey Soup, and I have to say—it was a total hit! The flavors were rich and comforting, perfect for a cozy evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 pound ground turkey – I prefer lean ground turkey for a healthier version and it browns nicely without drying out.
  • 1 small yellow onion diced – fresh onions add natural sweetness and depth.
  • 3 cloves garlic minced – garlic enhances the savory flavor; I always crush it fresh rather than using powdered.
  • 3 carrots diced – I like fresh carrots for their natural sweetness and crunch.
  • 2 celery stalks diced – celery adds a subtle earthy flavor and helps build the soup’s base.
  • 1 zucchini diced – fresh zucchini absorbs the flavors perfectly without becoming mushy.
  • 1 can 14.5 oz diced tomatoes – I use no-salt-added tomatoes to control sodium.
  • 6 cups chicken or vegetable broth – homemade is best but store-bought works in a pinch.
  • 1 teaspoon Italian seasoning – a blend of herbs that brings authentic Italian flavor.
  • 1/2 teaspoon red pepper flakes – optional for a little heat.
  • Salt and pepper to taste – I prefer seasoning gradually to balance flavors.
  • 2 cups fresh spinach chopped – fresh works better than frozen to maintain texture.
  • 1/2 cup freshly grated Parmesan cheese – grating it fresh makes all the difference in flavor.
  • 1 cup small pasta like ditalini or elbow – optional; I usually cook separately to prevent mushiness.

Method
 

  1. I always start by washing and chopping all the veggies. Dicing onions, carrots, and celery makes a big difference in how evenly the soup cooks. I like to have everything ready before turning on the stove—it makes the process much faster.
  2. Next, I cook the ground turkey in my large pot until it’s golden brown. This step adds flavor and prevents the meat from being rubbery. I season lightly with salt and pepper as it cooks.
  3. After the turkey is browned, I add onions, garlic, carrots, and celery. Cooking them for a few minutes softens them and releases their flavors. I love how the kitchen smells at this stage!
  4. I pour in the broth, diced tomatoes, Italian seasoning, and red pepper flakes. Bringing the soup to a gentle boil helps the flavors meld together beautifully. I usually taste and adjust the seasoning here.
  5. Once the soup is simmering, I add the zucchini and let it cook for about 5 minutes. I don’t like overcooking zucchini—it should be tender but still hold its shape.
  6. I stir in the fresh spinach and cooked pasta at the very end. The spinach wilts quickly, giving the soup a vibrant green color. Adding the pasta last keeps it from becoming mushy.
  7. Finally, I sprinkle freshly grated Parmesan on top. The cheese adds a creamy, salty note that ties everything together. Serve hot, and you’re ready to enjoy!

Notes

  • I always brown the turkey in batches to avoid overcrowding, which gives better flavor.
  • Using fresh herbs instead of dried can really elevate the taste.
  • I like to simmer the soup longer if I have time; it intensifies the flavors.
  • Adding a squeeze of lemon juice at the end brightens the whole dish.
  • If I’m meal-prepping, I cook the pasta separately and mix it in when serving to avoid sogginess.