Rule #406: Get it right, get it light!
This Creamy Ground Turkey Soup is a simple, nutritious, easy soup that’s full of flavor and a great dinner for the fall or winter. It freezes like a charm, too, and is a great go-to lunch.
What is it about a comforting bowl of creamy, savory soup that makes the world all seem right?
The vegetables in this soup are packed with nutritious flavor. They look kinda purty, too.
Let’s start to make this Creamy Ground Turkey Soup, shall we? First, sauté those gorgeous veggies in 1 tbs. of olive oil over medium-high heat.
Once your veggies are softened, add in 3 cloves of minced garlic.
Then, add in 1 lb. of lean ground turkey. You could definitely substitute ground chicken if you’d prefer.
Next, add in 1/2 tsp. oregano leaves, 3/4 tsp. Kosher salt, 1/4 tsp. freshly ground black pepper, and 3 sprigs of fresh thyme (or 1/2 tsp. of dried thyme).
Next pour in 6 cups of unsalted chicken stock.
Now toss in two bay leaves. Then cover and bring the soup to a boil.
Once the soup is boiling, scoop out about 1 cup of the cooking liquid with a measuring cup.
Add in 2 tbs. of cornstarch.
Whisk the cornstarch and cooking liquid together with a fork, getting all those little lumps out.
Pour the slurry back into the pot, stir, and simmer an additional 10 minutes.
After the soup has simmered for a bit, turn the heat off, and pour in 1/2 cup of heavy cream and 1/4 cup of shredded Parmesan cheese.
Pull out those bay leaves and thyme sprigs and serve!
We like to have our Creamy Ground Turkey Soup with either wild rice, quinoa, egg noodles, or sometimes just with some crusty bread.
The best part, in my lil’ ole opinion, of this soup is the fact that it’s so light and healthy! It’s an all around winner in my book.
Creamy Ground Turkey Soup
- 1 tbs. extra-virgin olive oil
- 1 small yellow onion diced
- 1 cup peeled carrots chopped
- 3 celery stalks chopped
- 1 yellow bell pepper chopped
- 3 cloves garlic minced or pressed
- 1 lb. lean ground turkey
- ½ tsp. oregano leaves
- ¾ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 3 sprigs fresh thyme or ½ tsp. dried thyme
- 2 bay leaves
- 6 cups unsalted chicken stock
- 2 tbs. cornstarch
- ½ cup heavy cream
- ¼ cup Parmesan cheese shredded
- In a large Dutch oven or skillet, heat olive oil until shimmering over medium-high heat. Sauté onion, carrots, celery, and bell pepper until softened (about 8 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Add in the ground turkey, using a wooden spoon to break meat into smaller pieces. Cook until the turkey is browned (about 8 minutes).
- Sprinkle on the oregano leaves, Kosher salt, pepper, thyme, and bay leaves.
- Pour in the chicken stock, cover, and bring to a boil. Once the soup is boiling, scoop out about 1 cup of cooking liquid with a large measuring cup. Whisk in the 2 tbs. of cornstarch until no lumps remain.
- Return cornstarch slurry mixture to the soup, stir, and simmer an additional 10 minutes.
- Turn heat off, pour in heavy cream and sprinkle on Parmesan cheese. Stir until cheese is melted.
- Discard bay leaves and thyme sprigs.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.