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.
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.