1. What is cowboy soup made of?

Cowboy soup is a hearty, rustic dish usually made with ground meat (often beef or turkey), beans, corn, tomatoes, potatoes, and simple seasonings. It’s one of those flexible recipes you can make with pantry staples. If you prefer a lighter version, you can easily turn it into a ground turkey soup recipe — it keeps all the flavor but adds a lean, healthy twist.

2. Can ground turkey go in soup?

Absolutely! Ground turkey is perfect for soups because it’s lean, mild, and absorbs flavors beautifully. In fact, ground turkey soup recipes like this one are some of my favorite ways to use it — it adds heartiness without heaviness, and it pairs wonderfully with herbs, vegetables, and creamy or tomato-based broths.

3. What is the most delicious soup in the world?

That depends on who you ask — but for me, the most delicious soup is the one that brings comfort. Whether it’s a classic Moroccan harira from my childhood or this creamy ground turkey soup recipe , the best soups are those that make you pause, breathe, and smile after the first spoonful. Flavor matters, but so does the feeling it gives you.

4. Why is ground turkey better for you than beef?

Ground turkey is generally lower in fat and calories than ground beef, especially when you use lean or extra-lean varieties. It’s packed with protein and vitamins like B6 and niacin, making it a heart-healthy option for soups and stews. That’s why ground turkey soup recipes are such a great way to enjoy a cozy, satisfying meal that’s still good for you.

Ground Turkey Soup Recipes – 5 Comforting & Healthy Bowls You’ll Love

Name: Ground Turkey Soup Recipes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3.5 oz pancetta, diced; 1 large onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 1 lb lean ground turkey; 2 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 2 sage leaves, chopped; ¼ tsp red chili flakes; 3 medium potatoes, cubed; 5 cups chicken stock; 1 cup low-fat cream; ⅓ cup grated Parmesan; Salt and black pepper to taste

Description

This hearty and creamy ground turkey soup is everything you want in a cozy, one-pot meal — warm, wholesome, and full of fresh herbs. With lean turkey, tender potatoes, and a silky broth, it’s one of those ground turkey soup recipes you’ll crave all year long. Simple, satisfying, and bursting with homemade flavor.

Ingredients

Scale

1 tablespoon olive oil

3.5 oz (100 g) pancetta, diced (optional)

1 large onion, diced

2 medium carrots, diced

2–3 celery stalks, diced

1 pound (450 g) lean ground turkey

2 large garlic cloves, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

2–3 fresh sage leaves, sliced

¼ teaspoon red chili flakes (optional)

3 medium Yukon Gold potatoes, peeled and cubed

5 cups (1.25 L) chicken stock

1 cup (250 ml) low-fat cream

⅓ cup (30 g) freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add pancetta and cook for 2–3 minutes until crispy and fragrant.

2. Add onion, carrot, and celery. Cook for 8–10 minutes until softened and aromatic.

3. Add ground turkey and cook for 4–5 minutes, breaking it apart with a spoon until no longer pink.

4. Stir in garlic, rosemary, thyme, sage, and chili flakes. Cook for about a minute until fragrant.

5. Add potatoes and pour in chicken stock. Bring to a boil, then reduce the heat to medium-low. Simmer for 20 minutes, or until the potatoes are tender.

6. Stir in the cream and Parmesan. Simmer for another 2–3 minutes. Season with salt and pepper to taste.

7. Ladle the soup into bowls and top with extra Parmesan or fresh herbs. Enjoy warm!

Notes

• For a lighter version, skip the pancetta and use extra herbs for flavor.

• To make it dairy-free, substitute coconut cream for low-fat cream.

• The soup thickens as it sits — add a splash of broth when reheating if needed.

• Store leftovers in the fridge for up to 3 days or freeze (without cream) for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 378
Sugar: 5
Sodium: 405
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0.04
Carbohydrates: 27
Fiber: 4
Protein: 28
Cholesterol: 78