This Spinach Sweet Potato Soup is a hearty, comforting meal that’s quick to make and packed with lean ground turkey, sweet potato, and fresh spinach.
Hello everyone,
This week I’m featuring soups—expect another recipe on Thursday and a soup roundup on Saturday. Soups are one of my favorite comfort foods in colder months and they’re perfect for easy weeknight dinners.
Spring is around the corner, but chilly weather still calls for warm bowls of soup. I reach for simple, flavorful recipes like chicken noodle soup, carrot-parsnip soup, or beet sweet potato soup. They’re satisfying, quick to prepare, and great for leftovers.
I have a soft spot for sweet potato soups—their natural sweetness blends beautifully with savory broths and they absorb flavor well. Adding spinach brings color, nutrients, and a tender green texture that complements the sweet potato. If you have extra spinach, try pairing this soup with spinach and feta stuffed chicken breasts for a fuller meal.
The lean ground turkey in this recipe makes the soup a complete, protein-rich meal while keeping it relatively low in fat. Add more or less turkey according to taste—extra meat makes the soup more filling. Leftover cooked turkey also works well if you don’t have fresh ground turkey.
Craving more soup ideas? Try Ground Beef Vegetable Soup, Ground Turkey White Bean Kale Soup, Sweet Potato Chicken Soup, or browse a collection of healthy soup recipes for variety.
Spinach Sweet Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ lbs extra-lean ground turkey
- 2 garlic cloves minced
- ¾ cup yellow onion diced
- ½ cup celery diced
- ½ cup red pepper diced
- 1 tsp dried parsley
- 1 cup sweet potato diced
- 5 cups vegetable broth
- 2 cups spinach
- Pinch cayenne pepper
- Salt and pepper, to taste
Instructions
-
Heat the olive oil in a large pot over high heat. Once the oil is hot, reduce the heat to medium.
-
Add the ground turkey and minced garlic. Stir occasionally and cook about 10 minutes, until the turkey is browned.
-
Add the diced onion, celery, red pepper, and dried parsley. Cook until the onions are golden brown.
-
Stir in the diced sweet potato and pour in the vegetable broth. Bring to a boil.
-
Reduce heat and simmer for about 10 to 15 minutes, until the sweet potatoes are tender.
-
Add the spinach, a pinch of cayenne, and salt and pepper. Cook for 4 minutes more until the spinach is wilted.
-
Taste and adjust seasonings as needed. Serve hot.
Notes
- Cut sweet potatoes evenly so they cook uniformly. Pre-cut sweet potatoes can save time.
- If you don’t have spinach, substitute another leafy green such as kale.
- Swap the turkey for another ground meat if preferred.
- To store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat on the stovetop or in the microwave until hot.
- To freeze: Freeze for up to 3 months. Leave headspace in the container because liquids expand when frozen.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
More Soup Recipes!
Try Pasta Soup with Sweet Potato and Peas for another quick, satisfying meal.
Fresh and light Zucchini Soup is another great option.
