Roasted Turkey and Sweet Potato Soup Recipe

This turkey sweet potato soup is simple to prepare, cozy, and satisfying. It’s an excellent way to use ground turkey and can be ready in about 35 minutes.

Note: originally published in 2019 and updated in 2021 with new photos and clearer instructions.

Autumn is the ideal season for a hearty, warming soup—and this turkey sweet potato soup fits the bill. Chunky sweet potatoes and lean ground turkey make the soup satisfying, while rice helps thicken the broth so each bowl is filling and comforting. A blend of warming spices complements the sweet potatoes for a balanced, homey flavor.

Serve this soup as a main course on its own, or pair it with a slice of toasted bread or a simple side salad for a complete meal.

Recipe ingredients

Ingredient notes

• Ground turkey: I used 93% lean ground turkey. It has enough fat to stay tender and adds flavor; most stores carry this variety.
• Oil: Olive oil works well, but any neutral oil—vegetable, canola, or grapeseed—can be used.
• Rice: Long-grain white rice cooks quickly and is convenient. You can substitute brown or wild rice; see the Tips section for timing adjustments.
• Broth: Use turkey, chicken, or any broth you have on hand.

Step by step photos

1. Prep the sweet potato and onion. Chop the onion finely and set it aside.

Cut the peeled sweet potato into roughly ½-inch cubes. One method: slice the sweet potato into ½-inch rounds, stack a few rounds, slice into strips, then cut across to create cubes.

2. Heat oil in a large stockpot over medium-high heat. Add the ground turkey and brown it, breaking it into small pieces as it cooks.

3. Add the chopped onion, kosher salt, black pepper, cumin, coriander, and paprika. Cook another 2–3 minutes, until the onion softens.

4. Stir in the rice and sweet potato cubes and cook for about a minute to combine.

5. Pour in 6 cups of broth and stir. Raise the heat to bring the soup to a boil.

6. Once boiling, reduce the heat to maintain a gentle boil and partially cover the pot, leaving a 1–2 inch gap.

7. Simmer for about 15 minutes, or until the rice is cooked and the sweet potatoes are tender—test a piece with a fork. If the liquid is mostly absorbed before the rice and potatoes are done, add more broth.

8. The rice absorbs a lot of liquid while cooking. Stir in some or all of the remaining 2 cups of broth to reach your desired consistency. Taste and adjust salt and pepper as needed.

Tips and tricks

Substituting other types of rice

Brown rice or wild rice are tasty alternatives and add more texture, though they take longer to cook. If using a rice with a longer cook time, follow the package directions for cooking time and check the rice for doneness 5–10 minutes before the end of the recommended time. Add sweet potato cubes during the last 15 minutes of cooking so they don’t become too soft. Keep extra broth or water on hand and stir occasionally during a longer simmer, adding liquid as needed.

Other tips and tricks

• Try to cut the sweet potatoes into similarly sized pieces so they cook evenly, but don’t worry about perfect uniformity.
• If you substitute fine-grain salt for kosher salt, start with less (about 1 teaspoon) and adjust to taste.

Recipe FAQs

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