This Turkey Lentil Soup is the ultimate one-pot cozy meal. It’s loaded with lean ground turkey, hearty lentils, pasta, and veggies like carrots, celery, and baby kale—all simmered in a flavorful tomato-based broth. The Italian seasoning and parmesan rind infuse every spoonful with rich, savory flavor. It’s filling, freezer-friendly, and perfect for chilly weeknights or meal prep.
Cozy soups are some of my favorite recipes to make. I like to make soup year-round, but for those chilly months, these soup recipes are the perfect, cozy meal! If ground turkey isn’t your thing, try my Creamy Italian Sausage Soup with Orzo & Kale. Made with flavorful Italian sausage, tons of veggies, orzo, and a creamy broth, the recipe is satisfying and packed with flavor.
Looking for something light? Try my Greek Lemon Chicken Soup with Orzo! Warm, cozy, and bursting with tangy lemony goodness, this soup is perfect for chilly days or when you need a light but satisfying meal.
A personal favorite is my Creamy Beef Enchilada Soup. I love that you can make this hearty soup in a crockpot or on the stovetop. Whip this recipe up when you’re craving a cozy, Mexican-inspired recipe!
Table of Contents
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup with layers of flavor.
- Nutritious & Filling: Protein from turkey and lentils, plus veggies and pasta.
- Meal Prep Friendly: Tastes even better the next day!
- Freezer-Friendly: Make a big batch and save some for later.
- Customizable: Use your favorite pasta, greens, or ground meat.
Ingredients & Substitutions
- Olive Oil: Used to sauté the aromatics and build flavor. Avocado oil also works.
- Garlic & Shallots: Add sweetness and depth. Swap shallots for yellow or red onion if needed.
- Ground Turkey: Use lean ground turkey (93/7 or 90/10). Ground chicken or beef can be used.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme. Use dried oregano and basil separately if that’s what you have.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Smoked Paprika: Adds warmth and a subtle smoky depth. Regular paprika works too.
- Black Pepper: Fresh cracked black pepper is best for flavor.
- Yellow Onion, Carrots & Celery: Classic soup veggies. Dice them evenly for consistent texture.
- Chicken Stock: Use low sodium if preferred. Veggie stock also works.
- Crushed Tomatoes: Adds body and a rich tomato flavor. Use fire-roasted for extra depth.
- Green Lentils: Hold their shape well and don’t get mushy. Brown lentils are a fine substitute.
- Parmesan Rind (Optional): Adds umami and richness. Remove before serving. Skip for dairy-free.
- Orecchiette Pasta: Its shape holds up well in soup. Substitute with small shells or ditalini.
- Baby Kale or Spinach: Stirred in at the end for freshness and color. Use chopped regular kale if needed.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Ground Turkey Lentil Soup
Quick Overview
- Sauté aromatics.
- Brown the turkey.
- Sauté veggies.
- Simmer.
- Add pasta & greens.
- Cook.
- Serve & garnish.
Step by Step Instructions
Sauté the garlic just until golden—not browned. This brings out its sweetness and prevents it from tasting bitter in the soup.
- Sauté the Garlic: In a large pot, heat the olive oil over medium high heat. Add the garlic and sauté until golden.
- Sauté the Shallots: Add the shallot and sauté for 1-2 minutes.
- Brown the Turkey: Add the ground turkey, italian seasoning, salt, paprika, and pepper. Sauté until the turkey is browned and mostly cooked through.
- Sauté the Veggies: Add the carrot and celery. Sauté for 4-5 minutes or until they begin to soften.
Add the pasta after the lentils are tender. This keeps the orecchiette perfectly al dente and prevents it from soaking up too much broth while simmering.
- Simmer the Soup: Pour in the stock, tomatoes, lentils, and parmesan rind. Once the soup begins to boil, cover the pot and turn the heat to low. Cook covered for 15-20 minutes.
- Add Pasta & Greens: Once the lentils are cooked, stir in the orecchiette and kale.
- Cook Pasta: Bring to a boil and cook for 8-10 minutes or until the pasta is al dente.
- Finish & Serve: Remove parmesan rind and garnish with freshly grated parmesan cheese.
Recipe Serving Suggestions
Complete your meal with yummy, warm bread! Here are some recipes that I would suggest:
- Cheddar Chive Muffins: These muffins are buttery, cheesy, moist, flavorful, and addictive (so you’ll want to make extra!).
- Rustic Bread: This rustic bread can be made start to finish in a few hours. Perfect for beginners!
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
Expert Tips
- Don’t Skip the Simmer: The lentils need time to soften and absorb all the flavor.
- Use Baby Kale for Tenderness: Regular kale is fine, but chop it small and add it with the lentils so it has time to soften.
- Add More Stock As Needed: The pasta and lentils absorb liquid as they sit, so thin out leftovers with a splash of broth.
Most Common Mistakes
- Undercooking the Lentils: Make sure they’re fully tender before adding the pasta.
- Adding Pasta Too Early: It can overcook and get mushy. Wait until the end!
- Skipping the Parmesan Rind: It adds incredible depth—worth tossing in if you have it.
Additions & Variations
- Make it Spicy: Add crushed red pepper flakes or a dash of hot sauce.
- Swap the Protein: Use shredded rotisserie chicken or leftover cooked turkey.
Slow Cooker Instructions
This soup also works beautifully in the slow cooker with just a few adjustments:
- Brown the Aromatics & Turkey First: In a skillet, heat olive oil over medium-high. Sauté the garlic, shallots, and ground turkey with the Italian seasoning, salt, smoked paprika, and pepper until the turkey is mostly cooked through. (This step builds flavor—don’t skip it!)
- Transfer to Slow Cooker: Add the cooked turkey mixture to the slow cooker along with the onion, carrots, celery, chicken stock, crushed tomatoes, lentils, and parmesan rind (if using).
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils are tender.
- Add Pasta & Greens: About 30 minutes before serving, stir in the orecchiette and baby kale or spinach. Cover and cook until the pasta is al dente and the greens are wilted.
- Finish & Serve: Remove the parmesan rind, season to taste, and garnish with freshly grated parmesan cheese.
Recipe FAQs
Lentils are an excellent plant based source of fiber and protein.
There is no need to soak or rinse them before adding.
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Turkey Lentil Soup
Ingredients
- 3 Tablespoon olive oil
- 8 cloves garlic
- 2-3 shallots
- 1 pound lean ground turkey*
- 2 Tablespoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 1 1/2 cups chopped carrot
- 1 1/2 cups chopped celery
- 6 cups chicken stock
- 28 ounces crushed tomatoes
- 1 cup green lentils*
- 1 parmesan rind, optional
- 1 cup orecchiette pasta*
- 3-4 ounces baby kale or spinach
Instructions
- Sauté the Garlic: In a large pot, heat the olive oil over medium high heat. Add the garlic and sauté until golden.3 Tablespoon olive oil, 8 cloves garlic
- Sauté the Shallots: Add the shallot and sauté for 1-2 minutes.2-3 shallots
- Brown the Turkey: Add the ground turkey, onion, italian seasoning, salt, paprika, and pepper. Sauté until the turkey is browned and mostly cooked through.1 pound lean ground turkey*, 2 Tablespoons Italian seasoning, 1 1/2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 yellow onion,
- Sauté the Veggies: Add the carrot and celery. Sauté for 4-5 minutes or until they begin to soften.1 1/2 cups chopped carrot, 1 1/2 cups chopped celery
- Simmer the Soup: Pour in the stock, tomatoes, lentils, and parmesan rind. Once the soup begins to boil, cover the pot and turn the heat to low. Cook covered for 15-20 minutes.6 cups chicken stock, 28 ounces crushed tomatoes, 1 cup green lentils*, 1 parmesan rind,
- Add Pasta & Greens: Once the lentils are cooked, stir in the orecchiette and kale.1 cup orecchiette pasta*, 3-4 ounces baby kale or spinach
Notes
- Don’t Skip the Simmer: The lentils need time to soften and absorb all the flavor.
- Use Baby Kale for Tenderness: Regular kale is fine, but chop it small and add it with the lentils so it has time to soften.
- Don’t Undercook the Lentils: Make sure they’re fully tender before adding the pasta.
- Don’t Add the Pasta Too Early: It can overcook and get mushy. Wait until the end!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a tasty and heart soup. I’m a big fan of brown/green lentils and am always looking for ways to use them!
I’m a real soup lover and this lentil turkey soup recipe was great. Loved the combination of flavors.
As the seasons change, I find myself craving hearty and delicious comfort food – and this recipe is ideal! It tastes amazing, is simple to prepare and one for the whole family to enjoy. I love using ground turkey, and this is my new favourite.
I left out the turkey and made a vegetarian version of this the other day. The flavors are so good!
I love this recipe especially for fall!
This was so yummy and filling without feeling heavy or bloated! The shallots and garlic gave it so much flavor. I added extra spice by adding red peppers and some cayenne pepper. I will definitely make this again!