45-Minute One-Pot Turkey, Carrot & Parsnip Soup Recipe, So Good

There’s something magical about a steaming bowl of soup on a chilly evening, especially when it’s as easy as this One-Pot Turkey, Carrot & Parsnip Soup. I first threw this together years ago when I needed something hearty but didn’t want to fuss with a million dishes, and wow, did it become an instant favorite in our house! The sweetness of carrots and parsnips balances perfectly with savory turkey, all swimming in a rich broth that somehow tastes like you spent hours cooking (though it’s ready in under an hour). What I love most is how this simple pot of goodness delivers comfort and nutrition without any hassle, just toss everything in and let the stove do its thing.

Why You’ll Love This One-Pot Turkey, Carrot & Parsnip Soup

Trust me, this soup checks all the boxes:

• One-pot wonder, just one pot to wash (hallelujah!)
• Weeknight lifesaver, Ready in 45 minutes flat
• Nutrition powerhouse, Packed with protein and veggies
• Comfort in a bowl, that perfect blend of sweet and savory
• Meal prep dream, tastes even better the next day

Seriously, what’s not to love? It’s the kind of recipe you’ll find yourself making again and again.

Ingredients for One-Pot Turkey, Carrot & Parsnip Soup

Here’s everything you’ll need to make this cozy soup (and trust me, you probably have most of it already!):

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 4 cups chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

That’s it! Simple, wholesome ingredients that come together beautifully. I always use fresh parsnips; their peppery sweetness makes all the difference.

Equipment Needed for One-Pot Turkey, Carrot & Parsnip Soup

You’ll just need a few basic kitchen tools for this recipe:

• A large pot (my trusty 5-quart Dutch oven works perfectly)
• A wooden spoon for stirring
• A sharp knife and cutting board for prepping veggies

That’s seriously all! No fancy gadgets required, just good old-fashioned stovetop cooking.

How to Make One-Pot Turkey, Carrot & Parsnip Soup

Okay, let’s get cooking! This soup comes together so easily, you’ll be amazed at how much flavor we can build in just one pot.

Step 1: Sauté Aromatics

First, heat your olive oil in that big pot over medium heat. Toss in the diced onion and minced garlic, oh, that sizzle! Cook them for about 3 minutes, stirring occasionally, until they turn soft and translucent. You’ll know they’re ready when your kitchen smells absolutely heavenly.

Step 2: Brown the Turkey

Next, add the ground turkey to the pot. Use your wooden spoon to break it up as it cooks. I like to make mine in small crumbles. Keep stirring occasionally until there’s no pink left, about 5 minutes. This step builds amazing flavor, so don’t rush it!

Step 3: Add Vegetables and Broth

Now for the good stuff! Toss in your sliced carrots and parsnips, then pour in the chicken broth. Sprinkle in that thyme; it makes everything smell like cozy autumn days. Give it all a good stir to combine, then turn up the heat to bring it to a gentle boil.

Step 4: Simmer and Season

Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes. You’ll know it’s done when the vegetables are tender (check with a fork!). Finally, season with salt and pepper to taste. I always do a taste test here. The soup should be rich, slightly sweet from the veggies, and perfectly balanced. For simpler, heartier meals, check out other recipes.

Tips for Perfect One-Pot Turkey, Carrot & Parsnip Soup

Here are my tried-and-true secrets for making this soup absolutely foolproof:

• Brown that turkey well. Don’t rush this step! Proper browning adds incredible depth of flavor.
• Slice veggies evenly. Keep carrot and parsnip pieces about the same size so they cook evenly.
• Thicken it up for a heartier soup, blend half of it before serving, and it creates the most luxurious texture!
• Herb swap, Out of thyme? Rosemary or sage make delicious alternatives.

These little tricks take this simple soup from good to “can I have thirds?” territory!

Variations for One-Pot Turkey, Carrot & Parsnip Soup

This soup is super flexible. Here’s how I like to mix it up:

• Root veg swap, Sweet potatoes or turnips work beautifully instead of parsnips
• Greens boost, Stir in a handful of spinach or kale at the end for extra nutrition
• Protein change, Ground chicken, or even crumbled sausage makes a tasty alternative
• Creamy twist, add a splash of coconut milk for richness (my favorite winter variation!)

The basic recipe is just a starting point; make it your own! If you enjoy turkey recipes, you might also like this one-pot turkey and Brussels sprout skillet.

Serving Suggestions for One-Pot Turkey, Carrot & Parsnip Soup

This soup is a meal on its own, but I love pairing it with a thick slice of crusty bread for dipping, that golden, buttery sourdough soaks up the broth perfectly! For lighter meals, a simple green salad with lemon vinaigrette makes a refreshing side. And on really cold nights? A sprinkle of grated Parmesan takes it over the top.

Storing and Reheating One-Pot Turkey, Carrot & Parsnip Soup

This soup keeps like a dream! Let it cool completely, then store in airtight containers; it’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze portions for up to 3 months. When reheating, just warm gently on the stove with a splash of broth to loosen it up if needed. The flavors actually deepen overnight, making killer leftovers!

Nutritional Information for One-Pot Turkey, Carrot & Parsnip Soup

Each hearty bowl of this soup packs about 280 calories with 22g protein, 18g carbs (including 4g fiber), and 12g fat. It’s loaded with vitamin A from the carrots and offers a good dose of iron too. Keep in mind these are estimates; your exact values might vary slightly based on ingredient sizes and brands.

FAQs About One-Pot Turkey, Carrot & Parsnip Soup

Share Your One-Pot Turkey, Carrot & Parsnip Soup Experience

I’d love to hear how your soup turned out! Leave a comment with your tweaks or snap a photo of your cozy bowl, happy cooking, friends!

One-Pot Turkey, Carrot & Parsnip Soup

A simple and hearty soup made with turkey, carrots, and parsnips in one pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 lb ground turkey
• 2 carrots peeled and sliced
• 2 parsnips peeled and sliced
• 4 cups chicken broth
• 1 tsp dried thyme
• salt and pepper to taste

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Add the ground turkey and cook until browned, breaking it up with a spoon.
3. Stir in the carrots, parsnips, chicken broth, and thyme. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper before serving.

Notes

For a thicker soup, blend half of it before serving. You can also add other root vegetables like potatoes or turnips.