Turkey Potato Spinach Soup

Looking for a hearty and healthy dinner idea? This turkey potato spinach soup is a cozy, comforting meal that comes together quickly with just a handful of wholesome ingredients. Perfect for chilly nights or busy weeknights, this one-pot soup is a nourishing dish the whole family will love.

Whether you’re using leftover ground turkey or just craving something warm and satisfying, this easy recipe is bound to become a staple in your kitchen.

Read my post on how to make your own bone broth in the instant pot. Make it in bulk to store in the freezer for later use.

This is the kind of recipe that makes your home smell amazing while it simmers. I love making it in a Dutch oven for that cozy, rustic touch, but any soup pot will work just fine.

Helpful Tools for This Recipe

You don’t need anything fancy to make this soup, but these tools make the process easier:

• Dutch Oven or Large Soup Pot – Perfect for even cooking and keeping everything in one pot.
• Wooden Spoon or Spatula – Great for browning the turkey and stirring the soup as it simmers.
• Sharp Chef’s Knife – For chopping potatoes, spinach, and optional onions or garlic.
• Cutting Board – A must for prepping veggies quickly and safely.
• Measuring Spoons – For getting the herbs and spices just right.
• Soup Ladle – Makes serving a warm bowl extra easy.

How to Make Turkey Potato Spinach Soup

Ingredients:

• 1 lb Ground Turkey
• 6 Russet Potatoes, peeled and chopped
• 3 cups Spinach, chopped
• 32 oz Chicken Broth (or any bone broth or vegetable broth)
• 1 cup Milk (whole milk or almond milk both work great)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Garlic Powder (or 2 fresh garlic cloves, minced)
• 1 tsp Onion Powder (or 1/2 small onion, chopped)
• 2 tsp dried Rosemary
• 2 tsp dried Thyme
• 1 tbsp Olive Oil (for cooking)

Directions:

1. Brown the Turkey
   Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add the ground turkey, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Cook until the meat is browned and fully cooked.
2. Add the Veggies
   Stir in the chopped spinach and potatoes. Cook for 2–3 minutes, just until the spinach begins to wilt.
3. Simmer
   Pour in the broth and milk. Bring the soup to a gentle boil, then reduce to medium heat. Let it simmer uncovered, stirring occasionally, until the potatoes are fork-tender (about 20–30 minutes).
4. Serve Warm
   Taste and adjust seasoning if needed. Ladle into bowls and enjoy with warm sourdough bread or a side salad.

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Dinner Made Easy

This Turkey Potato Spinach Soup is one of those dependable, nourishing meals that’s always a hit at our house. It’s a great way to use simple pantry staples and stretch a pound of ground turkey into a full, hearty meal. I hope it becomes a favorite in your home too!

Turkey Potato Spinach Soup

This easy Turkey Potato Spinach Soup is a healthy, one-pot meal made with ground turkey, tender potatoes, and fresh spinach. It’s cozy, filling, and perfect for a quick weeknight dinner or fall meal prep.

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Prep Time:10 minutes mins

Cook Time:40 minutes mins

Total Time:50 minutes mins

Course: Lunch, Main Course

Cuisine: Italian

Keyword: healthy fall soup recipe, one-pot soup, turkey potato spinach soup

Servings: 4 people

Equipment

• Large Pot or Dutch Oven
• Wooden Cooking Spoon

Ingredients

• 1 lb Ground Turkey
• 6 Russet Potatoes peeled and chopped
• 3 cups Spinach chopped
• 32 oz Chicken Broth or any bone broth or vegetable broth
• 1 cup Milk whole milk or almond milk both work great
• ½ tsp Salt
• ½ tsp Black Pepper
• 1 tsp Garlic Powder or 2 fresh garlic cloves, minced
• 1 tsp Onion Powder or 1/2 small onion, chopped
• 2 tsp dried Rosemary
• 2 tsp dried Thyme
• 1 tbsp Olive Oil for cooking

Instructions

• Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add the ground turkey, salt, pepper, garlic powder, onion powder, rosemary, and thyme. Cook until the meat is browned and fully cooked.
• Stir in the chopped spinach and potatoes. Cook for 2–3 minutes, just until the spinach begins to wilt.
• Pour in the broth and milk. Bring the soup to a gentle boil, then reduce to medium heat. Let it simmer uncovered, stirring occasionally, until the potatoes are fork-tender (about 20–30 minutes).
• Taste and adjust seasoning if needed. Ladle into bowls and enjoy with warm sourdough bread or a side salad.

Notes

Recipe Notes

• Meal Prep Friendly – Double the batch and store in airtight containers for easy lunches throughout the week.
• Refrigerate or Freeze – Keeps well in the fridge for up to 4 days. Freeze in individual portions for longer storage.
• Dairy-Free Option – Use unsweetened almond milk or oat milk to keep it dairy-free.

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