This Turkey and Sweet Potato Soup is a comforting, one-pot meal that transforms humble ingredients into something special. The sweet potatoes create a naturally creamy base, while lean turkey adds wonderful substance. It’s a forgiving, flexible recipe perfect for cozy dinners or meal prep.
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Why You’ll Love This Turkey and Sweet Potato Soup
- Comfort food upgrade: Sweet potatoes create a velvety texture without cream.
- Leftover hero: Transforms cooked turkey into a brand-new meal.
- Perfect balance: Sweet, savory, and herby with a peppery kick.
- One-pot wonder: Maximum flavor with minimal cleanup.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1.5 lbs sweet potatoes, peeled and cubed
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 6 cups chicken or turkey broth
- 1 lb cooked turkey, shredded or diced
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a sharp knife, and a cutting board.
Notes: Don’t stress about uniform sweet potato cubes—variation helps some pieces break down to thicken the soup while others stay intact. Good-quality broth makes a difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 7 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best turkey to use? This soup is wonderfully adaptable. You can use leftover roasted turkey, a store-bought rotisserie turkey breast, or even quickly poach a turkey breast specifically for this recipe. The key is that it’s already cooked before adding.
- Can I make it with ground turkey? Absolutely! If using ground turkey, you’ll brown it with the onions and celery at the beginning. This gives it a different, but equally delicious, texture and allows the turkey flavor to permeate the entire soup.
- Don’t skip the sauté step for the veggies. Taking those few extra minutes to soften the onion, carrots, and celery builds a flavor base that you just can’t get by adding them straight to the broth. It’s the secret to a deeply flavorful soup.
- How big should I cube the sweet potatoes? Aim for 1/2 to 3/4-inch cubes. This size is perfect—they’ll become tender and start to break down slightly to thicken the soup within the 20-minute simmering time.
How to Make Turkey and Sweet Potato Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We’re going to cook these, stirring occasionally, for about 6-8 minutes. You’ll know they’re ready when the onion becomes translucent and the whole mixture smells incredibly fragrant. This step, called sweating the vegetables, is where a lot of the soup’s foundational flavor is built, so don’t rush it.
Step 2: Add the minced garlic, dried thyme, and dried sage to the pot. Stir constantly and cook for just one minute—you’ll notice the aroma of the herbs and garlic bloom and become much more intense. The trick is to cook them just long enough to lose their raw edge but not so long that they burn, as burnt garlic can add a bitter note we don’t want.
Step 3: Now, stir in your cubed sweet potatoes. Make sure they’re well-coated in the oil and herb mixture. Pour in the chicken or turkey broth, and give everything a good stir to combine. Increase the heat to high and bring the soup to a boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot, and let it simmer gently.
Step 4: Let the soup simmer for about 20 minutes with the lid on. You’re waiting for the sweet potatoes to become completely fork-tender. Some of the cubes will start to break down at the edges, which is exactly what we want—it will naturally thicken the broth. The soup should be bubbling very gently; a vigorous boil can make the turkey tough later on.
Step 5: Once the sweet potatoes are tender, stir in the cooked, shredded turkey. The turkey just needs to heat through, which will take about 3-5 minutes. This is the perfect time to season your soup. Start with a teaspoon of salt and half a teaspoon of black pepper, then taste. Adjust as needed—the right amount of salt will make all the other flavors pop.
Step 6: Your soup is ready! Ladle it into bowls and garnish with a sprinkle of fresh parsley if you like. The parsley adds a nice touch of color and a fresh, bright note that contrasts beautifully with the rich, savory soup. Let it cool for a couple of minutes before serving—it will be piping hot and the flavors will settle into a perfect harmony.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; note sweet potatoes may become slightly grainy after thawing.
- Reviving: Reheat gently, adding a splash of broth or water if soup has thickened.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the soup’s richness beautifully and add a refreshing element to the meal.
- Crusty, warm bread or flaky biscuits — Essential for dipping and sopping up every last bit of the delicious broth from the bottom of your bowl.
- Grilled cheese sandwich — Take the cozy factor to the next level. The gooey, cheesy sandwich is the ultimate partner for this comforting soup.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes provide a lovely contrast to the sweet and savory elements in the soup.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly palate-cleansing between spoonfuls.
- Earl Grey tea — The bergamot in the tea has a unique floral-citrus quality that pairs surprisingly well with the thyme and sage in the soup.
Something Sweet
- Warm apple crumble with vanilla ice cream — You’ve already got the cozy vibe going, so lean into it. The warm apples and cold ice cream are a classic, comforting finish.
- Dark chocolate chunk cookies — A little bitterness from the dark chocolate is the perfect follow-up to a slightly sweet and savory soup.
- Pumpkin bread — It continues the autumnal theme and is just sweet enough to feel like a treat without being overly decadent.
Top Mistakes to Avoid
- Mistake: Overcooking the turkey. Since we’re using pre-cooked turkey, it only needs to be warmed through. If you let it simmer for too long, it can become dry and stringy, losing its tender texture.
- Mistake: Underseasoning. Soups need a surprising amount of salt to make the flavors sing. Be sure to taste and adjust the seasoning at the end, after the turkey has been added. Remember, you can always add more, but you can
Turkey And Sweet Potato Soup
Make this easy Turkey and Sweet Potato Soup for a healthy, one-pot meal. Perfect for using leftovers or a quick weeknight dinner. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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1.5 lbs sweet potatoes (peeled and cubed)
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1 tsp dried thyme
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0.5 tsp dried sage
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6 cups chicken or turkey broth
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1 lb cooked turkey (shredded or diced)
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Salt and black pepper (to taste)
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Fresh parsley (for garnish (optional))
Instructions
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Heat the olive oil in your large Dutch oven or soup pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We’re going to cook these, stirring occasionally, for about 6-8 minutes. You’ll know they’re ready when the onion becomes translucent and the whole mixture smells incredibly fragrant. This step, called sweating the vegetables, is where a lot of the soup’s foundational flavor is built, so don’t rush it.01
-
Add the minced garlic, dried thyme, and dried sage to the pot. Stir constantly and cook for just one minute—you’ll notice the aroma of the herbs and garlic bloom and become much more intense. The trick is to cook them just long enough to lose their raw edge but not so long that they burn, as burnt garlic can add a bitter note we don’t want.02
-
Now, stir in your cubed sweet potatoes. Make sure they’re well-coated in the oil and herb mixture. Pour in the chicken or turkey broth, and give everything a good stir to combine. Increase the heat to high and bring the soup to a boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot, and let it simmer gently.03
-
Let the soup simmer for about 20 minutes with the lid on. You’re waiting for the sweet potatoes to become completely fork-tender. Some of the cubes will start to break down at the edges, which is exactly what we want—it will naturally thicken the broth. The soup should be bubbling very gently; a vigorous boil can make the turkey tough later on.04
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Once the sweet potatoes are tender, stir in the cooked, shredded turkey. The turkey just needs to heat through, which will take about 3-5 minutes. This is the perfect time to season your soup. Start with a teaspoon of salt and half a teaspoon of black pepper, then taste. Adjust as needed—the right amount of salt will make all the other flavors pop.05
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Your soup is ready! Ladle it into bowls and garnish with a sprinkle of fresh parsley if you like. The parsley adds a nice touch of color and a fresh, bright note that contrasts beautifully with the rich, savory soup. Let it cool for a couple of minutes before serving—it will be piping hot and the flavors will settle into a perfect harmony.06
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