Crockpot Creamy Tuscan Ground Turkey Soup Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Drain and rinse the cannellini beans in a colander. Chop the sun-dried tomatoes into small strips if they aren’t already. Measure out the chicken broth and heavy cream.

Have the Italian seasoning ready. If using a slow cooker, ensure it is clean and ready to use. This recipe requires minimal prep, so everything comes together quickly once the turkey is browned.

Instructions

Browning and Layering

1. 1Brown the turkey
   Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 to 10 minutes. Drain any excess fat if needed.
   Look for The turkey is browned and crumbly with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Browning adds depth of flavor that you can't get from just adding raw meat to the slow cooker.
2. 2Add to slow cooker
   Transfer the browned turkey to the slow cooker insert and spread it evenly across the bottom.
   Look for The turkey covers the bottom of the slow cooker in an even layer.
   Tip Scraping every bit of browned bits from the skillet adds extra flavor.

At the end of this phase, the ground turkey is browned and crumbly, with no pink remaining. The slow cooker insert holds an even layer of turkey, ready for the remaining ingredients.

The kitchen smells of savory browned meat, and the turkey has reached a safe internal temperature of 160°F (71°C).

Adding the Remaining Ingredients

3. 3Add beans and tomatoes
   Add the drained and rinsed cannellini beans and the chopped sun-dried tomatoes to the slow cooker. Scatter them evenly over the turkey.
   Look for Beans and tomatoes are evenly distributed among the turkey.
   Tip Rinsing the beans removes excess sodium and helps keep the soup from becoming too salty.
4. 4Season and pour broth
   Sprinkle the Italian seasoning over the ingredients. Pour the chicken broth and heavy cream into the slow cooker. Stir gently to combine everything.
   Look for The liquid covers most of the solids and the cream swirls into the broth.
   Tip Stirring gently keeps the beans intact and the turkey in nice chunks.

The beans and sun-dried tomatoes are evenly scattered over the turkey. The Italian seasoning is sprinkled on top, and the broth and cream are poured in, creating a creamy, herb-flecked liquid that surrounds the solids. Everything is gently stirred, and the slow cooker is ready to go.

Slow Cooking and Serving

5. 5Slow cook
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the soup is hot and the flavors have melded.
   Look for The soup is steaming and aromatic, with the cream fully incorporated into a smooth broth.
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Finish and serve
   Taste the soup and adjust seasoning if needed. Ladle into bowls and serve hot.
   Look for The soup is creamy, with tender turkey and beans in every spoonful.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Serve with crusty bread or a side salad for a complete meal.

After cooking, the soup is hot, creamy, and aromatic. The cream has melded into the broth, creating a velvety texture. The turkey is tender, the beans are soft, and the sun-dried tomatoes have plumped up. The flavors have melded into a cohesive, comforting soup that’s ready to serve.

Common mistakes

One common mistake is skipping the browning step, which results in a less flavorful soup. Another is adding the cream too early and letting it curdle; adding it at the start is fine because the slow cooker’s low heat prevents curdling, but avoid boiling.

Overcrowding the slow cooker can also cause uneven cooking, but this recipe uses the right amount. Finally, lifting the lid frequently lets heat escape and extends cooking time, so keep it covered.

How to tell it’s done

The soup is done when the turkey is fully cooked and has reached an internal temperature of 160°F (71°C) during the browning step. The soup itself should be hot and steaming, with the cream fully incorporated into a smooth, slightly thickened broth.

The beans should be tender but not mushy, and the flavors should have melded together. Taste and adjust seasoning with salt and pepper if needed. If the soup seems too thick, add a splash of broth or water to reach your desired consistency.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part