Soups & Drinks

Turkey and Sweet Potato Soup with Fresh Herbs

Name: Turkey and Sweet Potato Soup with Fresh Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium sweet potatoes, peeled and cubed; 2 medium carrots, diced; 2 celery stalks, diced; 1 pound cooked turkey; 6 cups low-sodium chicken or turkey broth; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, finely chopped; 1 bay leaf; Salt and black pepper, to taste; 2 cups chopped kale or spinach; 2 tablespoons fresh parsley, chopped

Servings: 6 Total Time: 50 mins Difficulty: Beginner

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Introduction

Turkey and Sweet Potato Soup with Fresh Herbs is a hearty, nourishing soup that combines lean turkey with naturally sweet, creamy sweet potatoes and a fragrant blend of fresh herbs. It’s a cozy, wholesome recipe that’s perfect for fall and winter when you want something warm, filling, and nutrient-rich.

The sweetness of the potatoes balances beautifully with the savory turkey, while herbs like thyme, rosemary, and parsley bring freshness and depth of flavor. This dish feels rustic and homey, yet light enough to enjoy as a weekday meal. It’s also an excellent way to use up leftover turkey after the holidays, transforming it into something vibrant and new.

Why I Love This Recipe

I love this recipe because it feels both comforting and energizing. Sweet potatoes bring a natural sweetness and richness without the heaviness of cream, while turkey keeps the soup high in protein but lean. Fresh herbs elevate the entire dish, making it aromatic and refreshing.

It’s also versatile—you can use leftover roasted turkey, ground turkey, or even chicken. And the best part? It tastes even better the next day as the flavors meld together.

Why This is a Must-Try Dish

Perfect Post-Holiday Meal: Great way to use leftover turkey.
Nutritious & Balanced: Packed with protein, fiber, and vitamins.
Comfort Food with Freshness: Cozy yet light, thanks to fresh herbs.
One-Pot Simplicity: Easy cleanup and minimal fuss.
Family-Friendly: Mild, savory-sweet flavors loved by all ages.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories per Serving: ~280–320 (depending on turkey cut and broth used)
Cuisine: American
Course: Soup / Main Dish

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and cubed (~4 cups)
2 medium carrots, diced
2 celery stalks, diced
1 pound cooked turkey (shredded or cubed; can use leftover roasted turkey)
6 cups low-sodium chicken or turkey broth
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
1 bay leaf
Salt and black pepper, to taste
2 cups chopped kale or spinach (optional, for added greens)
2 tablespoons fresh parsley, chopped (for garnish)

Simple Cooking Directions

Sauté aromatics (onion, garlic, celery, carrots).
Add sweet potatoes, turkey, broth, and herbs.
Simmer until sweet potatoes are tender.
Stir in greens (optional) and fresh parsley before serving.

Step-by-Step Preparation Method

Sauté Base Vegetables
- In a large soup pot, heat olive oil over medium heat.
- Add onion, celery, and carrots; sauté 5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
Add Sweet Potatoes & Broth
- Add cubed sweet potatoes and stir to coat with aromatics.
- Pour in broth, add bay leaf, thyme, and rosemary.
- Season with salt and pepper.
Simmer
- Bring to a boil, reduce heat, and simmer for 20–25 minutes until sweet potatoes are tender.
Add Turkey & Greens
- Stir in cooked turkey and kale/spinach (if using).
- Simmer another 5–7 minutes to heat through.
Finish with Fresh Herbs
- Remove bay leaf.
- Stir in fresh parsley before serving.

How to Serve

Serve hot in large bowls, garnished with extra parsley or fresh thyme.
Pair with crusty bread, biscuits, or cornbread for dipping.
Add a side salad for a light, balanced meal.

Additional Recipe Tips

Use leftover holiday turkey for convenience and deeper flavor.
For a creamier texture, mash a few sweet potato cubes into the broth.
If using raw ground turkey, brown it first before adding vegetables.
Adjust broth quantity for thicker or thinner soup consistency.

Variations

Spicy Kick: Add ½ teaspoon chili flakes or cayenne.
Herb Swap: Try sage or tarragon for different flavor profiles.
Chicken Substitute: Works just as well with chicken if no turkey is on hand.
Vegetarian: Replace turkey with white beans or chickpeas and use vegetable broth.
Creamy Version: Stir in ½ cup coconut milk or heavy cream at the end.

Freezing and Storage

Refrigerator: Store in airtight containers up to 4 days.
Freezer: Freeze in portioned containers up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on stovetop over medium heat or in the microwave. Add a splash of broth if it thickens.

Special Equipment Needed

Large soup pot or Dutch oven
Sharp knife for chopping vegetables
Ladle for serving

Conclusion

Turkey and Sweet Potato Soup with Fresh Herbs is a wholesome, warming bowl of comfort that’s perfect for cool nights or as a nourishing way to use leftover turkey. With its balance of protein, hearty vegetables, and fragrant herbs, it’s a must-try recipe for anyone looking to combine nutrition with flavor. Make it ahead, freeze it for later, or enjoy it fresh with crusty bread—the result is always satisfying and delicious.

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