Turkey Lentil Soup

5 from 48 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: American

Diet: Low Calorie, Low Fat, Low Lactose

Servings: people

Author: Brianna May

Equipment

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