Creamy Italian Potato and Turkey Soup
with pancetta / peas
This soup has clean Italian flavors and gets a creamy finish from the addition of heavy cream. It's hearty enough on its own, but feel free to add crusty bread on the side.
Smarts: We've included directions for using leftover roasted turkey in case you have some from Thanksgiving in the fridge, but you can also use Italian sausage.
- Onions, medium - 1, chopped
- Carrots - 8 oz, chopped
- Pancetta, thinly sliced - 4 oz, chopped
- Turkey, ground - 1 lb (sub Italian sausage)
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Garlic powder - 1/2 tsp
- Paprika - 1/2 tsp
- Black pepper - 1/2 tsp
- Potatoes, russet - 1 lb, peeled and cubed
- Peas, frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Stock, any type - 4 1/2 cups
- Bay leaves - 2
- Heavy cream - 1/4 cup
- Vinegar, balsamic - 2 tsp
- Crusty bread (opt) - for serving
- Onions / Carrots / Pancetta - Prep as directed. Combine onions and carrots in one container. Store pancetta separately. (Can be done up to 5 days ahead)
- Turkey - Do this step for both ground raw turkey and leftover roasted turkey. Combine turkey with Italian seasoning, salt, garlic powder, paprika and black pepper. (Can be done 1 day ahead)
- Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.
- Peas - Defrost peas.
- Heat a Dutch oven over medium heat. Add oil and then pancetta. Cook, stirring occasionally, until pancetta is crisp. Use a slotted spoon to transfer pancetta to a paper-towel lined plate. Strain off all but 1 Tbsp / 15ml (for 4 servings; adjust if customizing) oil. Return pan to heat.
- To heated pan, add onions and carrots with a pinch of salt. Saute until tender, ~4 minutes. Add flour and cook, stirring for 1 minute more.
- Add turkey and saute for 1 minute (if using Italian sausage, saute until starting to brown, 5 to 7 minutes).
- Add stock, potatoes and bay leaves to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).
- Stir in cream, peas and vinegar. Taste and season with some salt and pepper.
- Divide soup between bowls. Sprinkle pancetta on top. Serve with crusty bread for dipping.
Delicious! Made it in the Instant Pot with sausage. Very easy to throw together and tastes even better the next day!0 Helpful
Good flavor! I did it in the instant pot with the soup button. I added a bag of frozen green beans as well and think that without that it wouldn’t have been hearty enough for us. Overall we enjoyed it!0 Helpful
Absolutely delicious! I took the lazy way and turned instructions 1 through 4 from the "Make" section and instead dumped everything into our Instant Pot and set it to "Soup." After that completed, I stirred in the cream and upon serving, topped with (in our case) turkey bacon. Superb!0 Helpful
Saved the life of some turkey I found in the freezer. Made it usable with stuff I keep around the house, sort of (some substitutions).0 Helpful
Lucky for me this recipe is very forgiving, because I was scattered while cooking and forgot entirely to add the flour and then messed up the timing on the turkey to boot. Despite that, the soup came out just fine. The recipe seems very adaptable to tastes and whatever veggies you may have on hand. I might go with sausage next time for flavor.0 Helpful
So good! Used hot italian sausage. Loved the crispy panetta on top. Big hit with the whole family.0 Helpful