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This ground turkey soup is simple to make, inexpensive, healthy, and comforting. Pasta and beans make this brothy soup extra filling!

ground turkey soup in two white bowls

I’ve wanted to make a ground turkey vegetable soup for a while now, and I like the way it turned out. It’s got chicken soup vibes, but obviously with turkey. Ground turkey is so easy to prepare, and it’s not the first thing most people think to add to soup, so I wanted to give you guys another option if it’s something you enjoy and/or regularly buy. 

You may also like my Lemon Chicken Orzo Soup if you’re into these kinda flavors.

close-up of ground turkey soup in a white bowl

This healthy ground turkey soup is the type of soup that’s easy to whip up on a busy weeknight, and it’s also good for if anyone in your home is feeling under the weather. 

Recipe notes & tips:

  • The measurements in this soup are very forgiving. Feel free to throw in a bit extra/less depending on what you’ve got on hand.
  • You could use ground chicken instead of turkey if you prefer. 
  • You can swap the pasta with a different shape if you like.
  • Use kale or Swiss Chard instead of spinach if that’s what you’ve got in your fridge.
  • The lemon juice can be omitted or doubled/tripled depending on how much lemon flavor you want in the soup. 
  • If you’re freezing the bulk of this recipe (or making it a day or two ahead), I suggest adding the pasta in after you’ve thawed it/when you’re reheating it. The leftovers really soak up the broth.

easy ground turkey soup close-up in a pot

More tasty ground turkey recipes:

Love ground turkey? Check out my roundup for The Best Ground Turkey Recipes.

ground turkey vegetable soup in two white bowls

Will you give this ground turkey soup recipe a try? Questions? Leave me a comment below! As always, tag me #saltandlavender on Instagram if you’ve made one of my recipes.

close-up of ground turkey soup in a white bowl
5 from 21 votes

Ground Turkey Soup

This ground turkey soup is simple to make, inexpensive, healthy, and comforting. Pasta and beans make this brothy soup extra filling!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 2 sticks celery chopped finely
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 1 dash Italian seasoning
  • 1 pound ground turkey
  • 1 (14 fluid ounce) can white beans (cannellini) drained
  • 2 medium carrots sliced
  • 4 cups chicken broth
  • 1 cup water
  • 1.5 cups uncooked fusilli pasta
  • 1 tablespoon lemon juice or more, to taste
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste


  • Add the oil, celery, and onion to a soup pot over medium-high heat, and sauté for 4-5 minutes (ok if the onion starts to brown a little).
  • Stir in the garlic and Italian seasoning and cook for 30 seconds.
  • Add in the ground turkey and cook until it's mostly turned white, breaking it up with your spoon as it cooks (about 4-5 minutes). I prep the other ingredients while I go along, but feel free to prep everything before you begin if that's easier.
  • Add in the beans, carrots, broth, and water. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly ajar and reduce the heat & simmer for 10 minutes.
  • Add in the pasta, cover the pot again (lid slightly ajar), and cook for another 10 minutes. I stir it a couple of times just to ensure the pasta isn't sticking to the bottom.
  • Add in the lemon juice (add more if you like it really lemony) and spinach. Cook it for a couple more minutes until the spinach wilts. Season with salt & pepper as needed. This soup soaks up the broth pretty fast, so feel free to add more chicken broth/water as needed (especially when reheating leftovers).


  • Serves 4-6 depending on how much people eat.
  • You can use 5 cups chicken broth (vs. 4 cups broth and 1 cup water) if you want. I just do this because the 32 oz/4 cup cartons of broth are handy, and that way you don't need to open a second one if you don't want to.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 280kcal, Carbohydrates: 33g, Protein: 28g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 42mg, Sodium: 652mg, Potassium: 922mg, Fiber: 6g, Sugar: 2g, Vitamin A: 4413IU, Vitamin C: 17mg, Calcium: 103mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    Perfect for the start of rainy weather! We added extra carrots and beans along with dried hot peppers for some heat.
    Looking forward to trying more recipes 🙂

      1. Thank you for this delicious and healthy recipe! My 2 year old gobbled it up it too!! He loves pasta and so happy he liked the ground turkey and veggies too! It’s a winner!

  2. 5 stars
    Wow, this recipe is delicious!!! Very filling and tastes yummy! The lemon really adds a nice touch. Kids and the hubs were fans! Will definitely make again! Thank you for this easy recipe!

  3. 5 stars
    I never rate recipes but this one is a KEEPER. Whipped together so easily and has such great flavor that I felt like it tasted like I know what I’m doing! Would proudly serve to anyone. Thank you!!

  4. 5 stars
    This soup is delicious! I added a little extra lemon juice and it really adds to the flavor of the soup. I used 1 cup of Gemelli pasta as had it on hand and it was perfect, although it does soak up the broth so you can thin the soup later as needed.