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Sweet Potato and Turkey Soup


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Rate this recipe 4.6/5 (5 Votes)


  • 4 c chicken broth
  • 1 lb boneless, skinless turkey breast, cut into 3/4" pieces
  • 1 onion, finely chopped
  • 1 sweet potato, peeled and cubed
  • 1 tsp dried savory
  • 1/4 tsp salt
  • 1 c fresh or frozen and thawed peas
  • 1/2 tsp freshly ground black pepper
  • 1/4 lb escarole, stems removed (about 2 c packed)



Step 1

1. COMBINE the broth, turkey, onion, sweet potato, savory, and salt in a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
2. ADD the peas and pepper. Simmer for 4 minutes. Stir in the escarole. Cook for 1 minute, or until the escarole is wilted.

NUTRITION (per serving) 238 cal


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