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.
Ingredients
- 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, any gluten-free - 2 Tbsp (sub almond meal)
- Stock, any type - 4 1/2 cups
- Bay leaves - 2
- Heavy cream - 1/4 cup
- Vinegar, balsamic - 2 tsp
- Crusty bread, gluten-free (opt) - for serving
Nutrition Facts
Prep
- 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.
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Make
- 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.
Nutrition Facts
Reviews
Ratings
77 reviews
This may be my favorite Cook Smarts recipe ever! This soup was absolutely delicious! We used leftover Thanksgiving Turkey.
0 HelpfulI took someone's recommendation and swapped the peas for chard. I only had milk on hand, but would try coconut milk next time, as well! My daughter does not like carrots, which is a bummer, since they are featured in almost every soup!
0 HelpfulMade with the leftover turkey from Thanksgiving. Basically a turkey pot pie soup. Great for cold days!
0 HelpfulDelicious! Made it in the Instant Pot with sausage. Very easy to throw together and tastes even better the next day!
0 HelpfulGood 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 HelpfulAbsolutely 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