This Turkey Sweet Potato Soup is everything you want in a fall or winter meal — hearty, nourishing, and full of rich, layered flavor.
Ground turkey, sweet potatoes, and rice simmer together in a perfectly spiced broth that’s both wholesome and deeply satisfying. It’s a lighter take on classic comfort food that still fills you up and warms you from the inside out.
Table of Contents
Why You’ll Love This Turkey Sweet Potato Soup
- One-pot wonder: Easy to make and easy to clean up.
- Balanced and filling: Packed with lean protein, complex carbs, and fiber.
- Naturally gluten-free: Comfort food that fits any table.
- Perfect for meal prep: Stays delicious for days.
- Great for all seasons: Light enough for spring, hearty enough for winter.
I came up with this recipe during a busy week when I needed something quick, healthy, and comforting. The mix of turkey and sweet potatoes makes it feel both rustic and nourishing — the kind of soup you want to curl up with on a cold night.
If you love wholesome, earthy soups, you’ll also enjoy my German Potato Soup — it’s another cozy favorite that’s both creamy and satisfying.
Ingredients You’ll Need For Turkey Sweet Potato Soup
Main Ingredients
- 2 tablespoons oil (olive or avocado oil work best)
- 1 pound (454 g) lean ground turkey
- 2 cups (282 g) chopped onion (about 1 large)
- 1½ teaspoons kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 teaspoons paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- 4 cups (586 g) sweet potato cubes (about 1 large potato)
- 1 cup (184 g) long-grain white rice, rinsed
- 6–8 cups (1.4–1.9 L) broth (turkey, chicken, or vegetable)
Optional Add-Ons or Substitutes
- Add greens: Spinach or kale stirred in at the end.
- Make it spicy: Add chili flakes or cayenne pepper.
- Make it creamy: Stir in coconut milk or cream for richness.
- Add herbs: Fresh thyme or rosemary for depth.
- Use brown rice: For a nutty flavor and extra fiber.
Step-by-Step Instructions
- Brown the turkey: Heat oil in a large pot over medium heat. Add ground turkey, breaking it apart as it cooks until lightly browned.
- Add aromatics: Stir in onions, salt, and pepper. Cook until onions are softened and fragrant, about 5 minutes.
- Add spices: Stir in paprika, cumin, and coriander, letting them bloom in the oil for 1 minute.
- Add sweet potatoes and rice: Stir to coat everything evenly in the spices.
- Pour in broth: Add 6–8 cups of broth, depending on how thick you prefer your soup. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the sweet potatoes and rice are tender.
- Taste and serve: Adjust salt and pepper, then serve hot with a sprinkle of herbs or a drizzle of olive oil.
(My Tip: Let the soup rest 10 minutes before serving — the rice absorbs more flavor as it sits.)
Expert Tips for Success
- Don’t skip sautéing the spices — it’s the key to unlocking deep flavor.
- Use homemade broth for the best taste.
- Dice the sweet potatoes evenly so they cook uniformly.
- Make it ahead — the flavors develop even more overnight.
- Add a squeeze of lemon or lime before serving for brightness.
If you enjoy light, nutritious soups with vibrant flavor, you’ll love my Green Herby Chicken and Rice Soup, another fresh and wholesome dish.
Serving Suggestions
- Serve with crusty whole-grain bread for dipping.
- Add a side of simple salad with citrus dressing.
- Top with chopped parsley or fresh cilantro for color.
- Sprinkle with Parmesan or feta for a savory twist.
- Pair with roasted vegetables for a full, hearty meal.
For a creamy contrast, try pairing this with my Winter Warmer Soup — both together make an incredible cold-weather combo.
Storing and Reheating
How to Store It:
- Store in an airtight container for up to 4 days in the fridge.
- Freeze for up to 3 months; thaw overnight before reheating.
How to Reheat It:
- Stovetop: Simmer gently until hot, adding broth as needed.
- Microwave: Heat in intervals, stirring occasionally.
Nutrition (Per Serving)
- Calories: 360
- Protein: 26g
- Carbohydrates: 36g
- Fat: 12g
- Saturated Fat: 3g
- Fiber: 4g
- Sugar: 6g
- Sodium: 710mg
- Potassium: 720mg
- Iron: 3mg
- Vitamin A: 120% DV
- Vitamin C: 25% DV
Frequently Asked Questions
Can I use leftover turkey?
Yes — just skip the browning step and stir it in during the last 10 minutes of cooking.
Can I make it vegetarian?
Replace turkey with chickpeas or lentils and use vegetable broth.
Can I use brown rice?
Yes, but increase cooking time to about 40 minutes and add extra broth.
Final Thoughts
This Turkey Sweet Potato Soup is the definition of cozy comfort in a bowl. It’s hearty without being heavy, flavorful without being fussy, and healthy enough to enjoy any day of the week.
It’s one of those soups that proves simple ingredients can create something special.
- Warm.
- Wholesome.
- Wonderfully satisfying.
If you’re craving more one-pot, veggie-forward meals, don’t miss my Italian Pasta Fagioli Soup — another bowl that’s big on comfort and flavor.
Turkey Sweet Potato Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Add ground turkey and cook, breaking it apart, until lightly browned.
- Add chopped onion, salt, and pepper. Cook until onion is softened and fragrant, about 5 minutes.
- Stir in paprika, cumin, and coriander. Cook for 1 minute to bloom the spices.
- Add sweet potato cubes and rinsed rice. Stir to coat evenly with spices.
- Pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until sweet potatoes and rice are tender.
- Let soup rest 10 minutes before serving. Adjust salt and pepper as needed, and garnish with herbs or a drizzle of olive oil if desired.
Nutrition
Notes
- Use 6 cups broth for thicker soup, 8 cups for lighter.
- Let rest before serving to deepen flavor.
