Easy Ground Turkey Soup Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
• Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
• Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

Steps:

• Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

Steps:

• Heat nonstick skillet over medium high-heat.
• Crumble and cook turkey until no longer pink, about 5 minutes; drain.
• Meanwhile, in a large stock pot, mix remaining ingredients and heat well.
• Add cooked turkey, reduce heat and simmer at least 30 minutes (Note: Flavors intensify the longer the simmering time).
• Spoon into individual serving bowls and top with cheese.

Steps:

• Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.

Steps:

• Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
• To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)