Crockpot Creamy Tuscan Ground Turkey Soup Tips, FAQ & printable recipe

Tips for success

For a richer flavor, use a combination of chicken broth and a splash of white wine, but keep the wine optional.

If you prefer a thicker soup, mash a cup of beans before adding them, or stir in a slurry of cornstarch and cold water during the last 30 minutes of cooking. This will give the broth a silkier body without altering the taste.

To make this soup even heartier, add a handful of fresh spinach or kale during the last 10 minutes of cooking, stirring until wilted.

This adds color and nutrients without overwhelming the dish. You can also top each bowl with grated Parmesan cheese and a drizzle of olive oil for extra indulgence.

Variations

• Vegetarian Option: Swap the ground turkey for a plant-based ground meat substitute and use vegetable broth instead of chicken broth. Omit the heavy cream or use coconut cream for a dairy-free version. Follow the same steps, cooking until the substitute is heated through.
• Spicy Tuscan Soup: Add 1/2 teaspoon of red pepper flakes along with the Italian seasoning for a gentle kick. You can also stir in a diced jalapeño with the beans and tomatoes. Adjust the heat to your preference.
• Creamy Tomato Version: Add a can of diced tomatoes (with their juices) along with the chicken broth. Reduce the heavy cream to 1/2 cup and add 1/2 cup of tomato paste for a richer tomato flavor. This gives the soup a more pronounced Tuscan tomato character.
• Herb-Forward Variation: Use fresh herbs instead of dried: add 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and 1/4 cup of chopped fresh basil in the last 30 minutes of cooking. This brightens the soup with vibrant herbal notes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little broth or water to adjust consistency.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

You may need to add a splash of broth or water to loosen the soup, as it will thicken as it sits.

You can brown the turkey and chop the vegetables a day ahead. Store the cooked turkey in the refrigerator and assemble the soup the next day.

The soup itself can be made up to 2 days in advance and reheated before serving, making it a great option for meal prep.

Serving ideas

Serve the soup hot, ladled into bowls, with a sprinkle of fresh parsley or basil if desired. A side of crusty bread or garlic bread is perfect for soaking up the creamy broth. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette.

This soup is satisfying on its own, but you can also serve it with a side of roasted vegetables or a grilled cheese sandwich for a comforting dinner. For a lighter option, serve smaller portions as a starter. Leftovers make a great lunch the next day.

Frequently asked questions

Recipe card

Crockpot Creamy Tuscan Ground Turkey Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb ground turkey
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 tbsp Italian seasoning
• 4 cups chicken broth
• 1 cup heavy cream

Instructions

1. 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.
2. Transfer the browned turkey to the slow cooker insert and spread it evenly across the bottom.
3. Add the drained and rinsed cannellini beans and the chopped sun-dried tomatoes to the slow cooker. Scatter them evenly over the turkey.
4. Sprinkle the Italian seasoning over the ingredients. Pour the chicken broth and heavy cream into the slow cooker. Stir gently to combine everything.
5. 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.
6. Taste the soup and adjust seasoning if needed. Ladle into bowls and serve hot.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.