Turkey, Spinach and Potato Soup

Turkey, Spinach, & Potato Soup

Last updated: September 2021

This soup recipe is one of my absolute favorites for several reasons. Most importantly, it is full of lean protein, vitamins, and nutrients, which help maintain a healthy diet. Also, the veggies are cooked well in the soup, making them easier to digest and more gentle on the digestive tract. 

I also love that the potatoes and ground turkey make the soup feel so hearty that you don't even notice that there is no pasta or rice in it, making each bite nutritionally dense without the added "fillers."

And, the soup is paleo and Whole30 friendly, while being completely gluten- and dairy-free for those of you (like me) who have dietary restrictions. So grab a spoon and dig into this delicious, healthy, and easy-to-make soup!

Serves 6-8

Ingredients: Turkey, Spinach, & Potato Soup

  • 1 pound ground turkey
  • 2 teaspoons Italian seasoning, crushed
  • 1/2 teaspoon salt, plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon black pepper, plus more as needed
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 4 cups chicken bone broth or organic chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 pound red potatoes, cut in 3/4-inch chunks (I prefer to leave the skin on but please peel if you cannot tolerate it)
  • 4 cups fresh organic spinach leaves or kale leaves
  • 2 teaspoons chopped fresh thyme leaves

Instructions: Turkey, Spinach, & Potato Soup

  1. In a large bowl, combine the ground turkey, Italian seasoning, salt, paprika, fennel seeds, black pepper, and red pepper flakes. Mix well.
  2. Heat the olive oil in a large pot over medium heat. Add the turkey mixture and the onion. Cook, stirring frequently until the meat is browned. Drain excess liquid and return to stove.
  3. Stir in the broth, tomatoes with their juices, and potatoes. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are just tender, 15 to 20 minutes. Add the spinach and thyme and cook, uncovered, until the spinach is wilted, 5 minutes more.
  4. Season with additional salt and black pepper and serve.

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Nutrition facts

Per Serving

  • calories: 202
  • carbohydrate: 12.5g
  • cholesterol: 59mg
  • dietary fiber: 1.9g
  • potassium: 666mg
  • protein: 19.8g
  • saturated fat: 1.6g
  • sodium: 608mg
  • sugars: 2g
  • total fat: 9.3g
Photograph by Julie Marie Palumbo. All rights reserved. Used with permission.

Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.


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