One-Pot Turkey Soup with Kale, Chickpeas, and Sweet Potatoes

Make this easy, tasty, healthy, and filling one-pot ground turkey soup for a cozy meal any day of the week!

I’m so in love with this turkey soup, I like to keep it in my fridge all Winter long. It’s packed with super healthy ingredients, like kale, sweet potatoes, and chickpeas. One bowl of this and I don’t need anything else, it’s that satisfying!

You know what else is great about this turkey soup? It’s all made in one-pot. A full meal with only one cooking vessel. Sounds like a dream to me! If this isn’t filling enough for you, some delicious toasted cheesy bread on the side would be an absolutely perfection addition.

The spice mixture here is super important, don’t skimp on them! You want your soup to be flavorful, right? Hints of spices like nutmeg and smoked paprika pair so nicely with the turkey and veggies, warming up the broth in the best way.

Ingredient Notes:

• Nutmeg – You can buy whole nutmeg and grind your own, or use pre-ground nutmeg.
• Smoked Paprika – Burlap & Barrel makes the best spices, and their smoked paprika is available on Amazon, right here. Trust me when I tell you that you’ll notice the difference with their spices.
• Ground Turkey – When it comes it ground turkey the more fat content the better. I would get a mixture of light and dark meat, not only ground turkey breast.

One-Pot Turkey Soup with Kale, Chickpeas, and Sweet Potatoes

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 4

Equipment

• 1 Small Bowl
• 1 Large Pot

Ingredients

  

1x2x3x

• ¼ teaspoon nutmeg
• ¼ teaspoon red pepper flakes or more if you like spicy
• ½ teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Kosher salt
• Freshly ground black pepper
• Avocado oil
• ½ yellow onion peeled and diced
• 1 lb. ground turkey
• 1 tablespoon tomato paste
• 1 medium sweet potato peeled and diced into ½ inch pieces
• 1 quart chicken stock
• 4 oz. curly kale stems discarded, leaves roughly chopped
• 1 15.5 oz. can chickpeas, drained and rinsed

Instructions

 

• In a small bowl, combine the nutmeg, red pepper flakes, oregano, garlic powder, smoked paprika, 1 teaspoon Kosher salt (double this amount if doubling the recipe), and a generous amount of freshly ground black pepper. Set aside until ready to use.
• In a large pot, heat 1 tablespoon avocado oil over medium heat. Add onion and 1 teaspoon Kosher salt and cook, stirring occasionally, for 4-5 minutes, until starting to turn golden brown.
• Raise heat to medium-high. Add another tablespoon of avocado oil, the ground turkey, and the spice mixture and cook, breaking up meat into pieces, until mostly cooked 4 minutes.
• Add tomato paste and cook, stirring often, until the paste is well-combined and darkened slightly in color, 30 seconds to a minute.
• Add sweet potatoes, chicken stock, and ½ teaspoon Kosher salt (double this amount if doubling the recipe) and bring to a simmer. Cover the pot tightly and turn the heat to low and cook for 7 minutes.
• Turn the heat to medium-high. Add kale and chickpeas and stir. Bring to a simmer, cover, and reduce the heat to low. Cook for another 5 minutes, until all veggies are tender. (TIP: If sweet potatoes aren't tender, cover and cook another few minutes).
• Remove from heat. Taste and season with additional Kosher salt and freshly ground black pepper. Serve hot.

Notes

Soup can be stored in an airtight container in the refrigerator for up to 3 days. 

Keyword broth, easy, one-pot, quick

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