Turkey Burger Soup Recipe

The days are getting shorter, sigh! The air certainly feels chillier with every passing day. Face it, we are headed for that dreaded winter season whether we want to admit it or not. I am not a cold weather person, can't you tell? Cold weather is a time for turkey burger soup, the ultimate comfort food when there is nothing you can do to keep the mercury from dropping.

Turkey burger soup is comfort food at its best.

This recipe is a variation on a heartier soup: cheeseburger soup, which is popular where I live. Okay, let's get something clear right off the bat: this "turkey chili" is not what I would call health food, even though carrots, potatoes, and celery make a solid appearance. Nevertheless, it is so good, and really hits the spot on those cold northern winter days.

Turkey burger soup freezes really well. It's also a great item to take to that office pot luck because you can make it the night before. Take it in your slow cooker, plug it in, and you're set. Been there done that, and it always goes over really well.

Step by step photos:

1. Gather all the ingredients and have them chopped measured and ready to go.
2. Heat a soup pot on medium and melt the butter then add the onions, garlic, potatoes, celery and carrots. Sauté for about 3-5 minutes until the onions are translucent. Sprinkle with cornstarch, salt and pepper. Stir to combine.
3. Add the chopped jalapeño and stir to combine.
4. The turkey is added next and then it needs to be broken into very small rice-sized pieces as it cooks.  If you are using leftover cooked turkey just mince it into ¼ inch pieces and add at this step.
5. Add the parsley and basil then stir to combine.
6. Once the turkey is fully cooked and no longer pink add the chicken broth. Bring to a boil then reduce the heat to low.
7. Pour in the half and half then stir in for 2-3 minutes to combine.
8. Slowly add the cheddar cheese about ¼ cup at a time while stirring in and allowing to melt as you go.
9. Add the Worcestershire sauce and stir in.
10. Sprinkle in the nutmeg.

Frequently asked questions:

• How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
• Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
• Can I use leftover cooked turkey for this soup? Sure, take your leftover turkey, (Thanksgiving or Christmas) mince it while cold and add at the same step you add the ground turkey.  Use the same amount by weight using a kitchen scale, 16 oz.

I've taken this turkey soup recipe and substituted key ingredients to create a delicious, lighter, healthier version without sacrificing any of the flavors. For starters, I have substituted ground turkey for beef, and have used fat free chicken broth instead of beef broth. I did keep the shredded cheddar; somethings just cannot be omitted; cheese is one of them!

Make a batch of this turkey burger soup and keep in your freezer for a quick weeknight meal.

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Turkey Burger Soup Recipe

Here is a true bowl of comfort food.  A rich creamy, cheesy turkey burger soup will warm you on a cold day!  So yummy and like a cheese burger in a bowl. 

4.67 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: cheeseburger soup, easy soup recipe, ground turkey recipe, healthy hamburger soup

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 294kcal

Author: Analida Braeger

Ingredients

• 4 Tbsp butter
• 1 cup onion chopped
• 1 garlic clove minced
• 1 cup potatoes cubed
• ½ cup celery chopped
• 1 cup carrots shredded and chopped
• 1 jalapeno small, diced, cored and seeds removed
• 2 tsp cornstarch
• 2 tsp salt
• 1 tsp ground pepper
• 1 lb ground turkey
• 12 basil fresh leaves, cut into strips
• 2 Tbsp curly parsley chopped
• 4 cups chicken broth fat free
• 1 cup half and half
• 2 cups cheddar cheese
• 1 tsp Worcestershire sauce
• 1 dash nutmeg

Instructions

• In a soup pot, melt the butter, add the onions, garlic, potatoes, celery, and carrots. Saute for about 3-5 minutes until the onions are translucent. Add the jalapeno. Sprinkle with cornstarch, salt and pepper.
• Slowly add the ground turkey, breaking it up into small pieces. Add the basil, parsley and stir. (If you are using leftover cooked turkey just mince it into ¼ inch pieces and add at this step.)
• When the turkey is fully cooked, add the chicken broth.
• Bring to a boil and reduce heat to low.
• Add half and half and stir again for another 2-3 minutes. Slowly add the cheddar cheese (about ¼ cup at a time) stirring constantly to properly integrate it into the soup mixture. Add Worcestershire sauce.
• When all ingredients have been thoroughly mixed, add nutmeg.
• Top with multicolored tortilla strips for a festive look.

Video

Notes

Frequently asked questions:

• How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
• Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
• Can I use leftover cooked turkey for this soup? Sure, take your leftover turkey, (Thanksgiving or Christmas) mince it while cold i and add at the same step you add the ground turkey.  Use the same amount by weight using a kitchen scale, 16 oz.

Nutrition

Calories: 294kcal | Carbohydrates: 7g | Protein: 22g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 1304mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3414IU | Vitamin C: 15mg | Calcium: 260mg | Iron: 1mg

Originally published  September 2015 and updated November 25, 2020.