12 Easy Hamburger Soup Recipes for Cold Nights (2026)

These 12 easy hamburger soup recipes for cold nights are all one-pot dinners built on browned ground beef, a pot of broth and whatever vegetables need using up. Every recipe here is written out in full with exact quantities, timings and doneness cues, so you can cook straight from the page.

Hamburger soup is the most forgiving meal in my kitchen. It is cheap, it reheats all week, and it never needs more than one pot to wash. I keep a pound of ground beef in the freezer and a couple of cans of broth in the cupboard, which is usually enough to turn into dinner on a Tuesday when the wind is doing that thing against the windows.

Below you will find brothy soups, creamy ones, a cheesy one, a taco version, a slow cooker number and a couple of meal-prep-friendly bowls. If you want more ideas in the same family, our cozy one-pot soup ideas are worth a look, and the easy beef stew recipes use a lot of the same starting techniques.

12 Easy Hamburger Soup Recipes for Cold Nights at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Beef Hamburger Soup	55 min	Easy	Your first hamburger soup and the base for the rest
2. Creamy Tomato Hamburger Soup	40 min	Easy	A smooth, mild bowl on a cold evening
3. Cheesy Potato Hamburger Soup	50 min	Easy	Cheese lovers and hungry teenagers
4. Taco-Inspired Hamburger Soup	40 min	Easy	Weeknight taco night without the shells
5. Barley and Vegetable Hamburger Soup	60 min	Easy	A filling, old-fashioned lunch bowl
6. Hearty Chili Hamburger Soup	50 min	Easy	Game day and bean lovers
7. Mushroom Swiss Hamburger Soup	45 min	Medium	Earthy, mushroom-forward comfort
8. Mac and Cheese Hamburger Soup	35 min	Easy	Picky eaters and leftover macaroni
9. Cajun Hamburger Soup	45 min	Medium	A little heat without a lot of heat
10. Slow Cooker Pizza-Inspired Hamburger Soup	6 hr 15 min	Easy	Days you do not want to watch a pot
11. Cabbage and Rice Hamburger Soup	55 min	Easy	The cheapest bowl on this list
12. Turkey Hamburger Soup	45 min	Easy	A lighter weeknight version

1. Classic Beef Hamburger Soup

This is the one I make most often. It is the plain version that tastes like the real thing, and once you have it down you can change almost anything and still get a good dinner.

Yield: 6 servings · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 pound ground chuck (85% lean)
• 1 tablespoon olive oil
• 1 large yellow onion, diced (about 1.5 cups)
• 2 carrots, peeled and sliced into half-moons (1 cup)
• 2 celery stalks, sliced (1 cup)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 pound Yukon gold potatoes, cut into 1/2-inch cubes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 6 cups beef broth
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon kosher salt and black pepper to taste
• Chopped fresh parsley, for serving

Instructions

1. Heat the oil in a large Dutch oven or stockpot over medium-high heat.
2. Add the ground chuck in a single layer and leave it alone for 2 minutes, then break it into chunks. Cook until no pink remains and it registers 160°F (71°C) on an instant-read thermometer, about 6 to 8 minutes.
3. Push the beef to one side, add the onion, carrots and celery to the cleared space, and cook 5 minutes until the vegetables soften and the onion turns translucent.
4. Stir in the garlic and tomato paste and cook 1 minute, stirring constantly, until the paste darkens to brick red. This is where most of the flavor comes from.
5. Add the potatoes, diced tomatoes, broth, Italian seasoning, Worcestershire, bay leaf, salt and pepper.
6. Bring to a boil, then reduce the heat to low, cover and simmer for 20 to 25 minutes, stirring once or twice.
7. Remove the bay leaf. Check a potato: it should slide easily off a fork and still hold its shape at the edges.
8. Taste and adjust the salt before serving with parsley and crusty bread.

Tip: Draining the beef well is what keeps the soup from tasting greasy. Spoon the browned meat onto a paper towel for a minute, then return it to the pot.

Swap it: Use ground turkey and add a spoonful of Worcestershire for the savory edge. Cook it to 165°F (74°C) instead.

Storage: Keeps 3 to 4 days in the refrigerator. Cool fully before lidding, then freeze in single-serving containers for up to 3 months.

2. Creamy Tomato Hamburger Soup

Sometimes you want the beef flavor without the chunks. This one gets blended smooth and lightened with a little dairy, and it is the soup I make when my kids are suspicious of anything with visible vegetables in it.

Yield: 4 servings · Prep: 10 min · Cook: 30 min · Total: 40 min · Difficulty: Easy

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 (15 ounce) can crushed tomatoes
• 1 (10 ounce) can condensed tomato soup
• 1 tablespoon tomato paste
• 3 cups beef broth
• 2 carrots, cooked soft and diced
• 1 cup half-and-half
• 1/2 cup finely grated Parmesan
• 1 teaspoon dried oregano
• Salt and cracked black pepper to taste

Instructions

1. Brown the ground beef in a Dutch oven over medium-high heat, breaking it up, about 6 to 7 minutes, until the internal temperature reaches 160°F (71°C) and no pink color remains.
2. Transfer the beef to a plate and set aside.
3. Lower the heat to medium, melt the butter in the same pot, and soften the onion for 4 minutes.
4. Add the garlic and cook 30 seconds, then stir in the tomato paste and oregano and cook 1 minute.
5. Add the crushed tomatoes, condensed soup, broth and carrots. Simmer for 10 minutes.
6. Return the beef to the pot. Take the soup off the heat and let it sit 5 minutes.
7. Blend until smooth with an immersion blender, working in a deep container if you are careful, or carefully in batches in a blender.
8. Warm the soup over low heat, then stir in the half-and-half and Parmesan. Do not let it bubble, or the dairy will break and the soup will look grainy.
9. Season and serve with a spoon of parsley and pepper.

Tip: Dairy goes in last and over low heat. Milk proteins tighten and split above about 140°F (60°C), and once they split they do not come back.

Swap it: Use chicken or vegetable broth and swap the half-and-half for an equal amount of full-fat coconut milk for a dairy-free version.

Storage: Fridge 3 to 4 days in a sealed container. This one freezes well, but add the cream after thawing and reheating, not before.

3. Cheesy Potato Hamburger Soup

A thick, cheese-loaded bowl that sits closer to a cheesy potato soup than a brothy one. Cheddar goes in twice: melted into the soup for body, then over the top so it stretches when you pull the bowl out of the microwave.

Yield: 6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min · Difficulty: Easy

Ingredients

• 1 pound ground beef
• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 pound russet potatoes, peeled and cut into 1/2-inch cubes
• 5 cups chicken or beef broth
• 2 cups whole milk
• 3 cups shredded sharp cheddar, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Chopped scallions and extra shredded cheese, for serving

Instructions

1. Brown the ground beef in a heavy pot over medium-high heat, breaking it into small crumbles, 6 to 8 minutes, until it hits 160°F (71°C) inside and the raw pink color is gone.
2. Remove the beef with a slotted spoon and set it on a paper towel to drain.
3. Melt the butter in the same pot and cook the onion and carrots for 6 minutes until soft.
4. Add the garlic and paprika and stir for 30 seconds.
5. Add the potatoes and broth. Simmer, covered, for 15 to 18 minutes until a potato gives easily to a fork.
6. Turn the heat to low. Pour in the milk and stir it through completely.
7. Add 2 cups of the cheese a handful at a time, stirring after each addition so it melts evenly instead of clumping.
8. Fold the drained beef back in along with the Worcestershire. Keep the heat low and stir until the soup is glossy and thick.
9. Serve topped with the remaining cheese, scallions and a crack of pepper.

Tip: Shred your own cheddar if you can. Pre-shredded cheese is coated in starch, which makes the soup slightly grainy and stops it stretching properly.

Swap it: Swap half the milk for an equal amount of evaporated milk and add a tablespoon of flour cooked into the butter for a thicker, more chowder-like bowl.

Storage: Keeps 3 to 4 days refrigerated. Potatoes go a bit soft and watery in the freezer, so freeze this one in single portions and reheat only what you need.

4. Taco-Inspired Hamburger Soup

Everything for taco night in a single bowl, and it uses nothing you would not already have in the cupboard. My kids eat this one without knowing it is soup, which is the whole point.

Yield: 6 servings · Prep: 10 min · Cook: 30 min · Total: 40 min · Difficulty: Easy

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (1 ounce) packet mild taco seasoning
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups beef broth
• 1 teaspoon sugar
• Shredded cheese, diced tomato and tortilla strips, for serving

Instructions

1. Heat the oil in a Dutch oven and brown the ground beef over medium-high heat, breaking it into crumbles, 6 to 8 minutes, until it reaches 160°F (71°C) with no pink remaining.
2. Drain the beef fat and add the onion and bell pepper. Cook 5 minutes until soft.
3. Add the garlic, chili powder, cumin and taco seasoning. Stir for 1 minute until fragrant.
4. Add the crushed tomatoes, broth and sugar. Bring to a boil, then reduce the heat.
5. Simmer uncovered for 10 minutes to let the flavors come together.
6. Stir in the black beans and corn and simmer for a further 5 minutes.
7. Taste. The broth should be slightly sweet against the cumin; more salt or a squeeze of lime is usually the last thing it needs.
8. Serve topped with cheese, tomato and tortilla strips.

Tip: Rinse the black beans well. The starchy liquid from the can thickens the broth into something closer to refried-beef porridge than soup.

Swap it: For more heat, use hot taco seasoning and add one chopped jalapeno with the peppers. For kids, use plain taco seasoning and skip the jalapeno entirely.

Storage: Fridge 3 to 4 days. Freezes well up to 3 months; the beans hold their texture better than pasta or potato here.

5. Barley and Vegetable Hamburger Soup

Barley turns a thin broth into something that actually fills you up, and it gives the soup that old-fashioned beef-and-barley flavor without needing a long list of spices. It takes a bit longer, but almost all of that time is the pot looking after itself.

Yield: 6 servings · Prep: 15 min · Cook: 45 min · Total: 60 min · Difficulty: Easy

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 cup pearl barley, rinsed until the water runs clear
• 1 (14.5 ounce) can diced tomatoes
• 6 cups beef broth
• 1 cup frozen peas
• 1 teaspoon Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• Fresh dill and parsley, for serving

Instructions

1. Brown the ground beef in a large pot over medium-high heat, breaking it up, 6 to 8 minutes, until the internal temperature reads 160°F (71°C).
2. Drain the meat and set it aside. Add the oil to the pot, then the onion, carrots and celery, and cook 6 minutes.
3. Add the garlic and Italian seasoning and stir for 30 seconds.
4. Stir in the barley and coat it in the vegetable juices for 1 minute, then return the beef to the pot.
5. Add the tomatoes, broth and bay leaf. Bring to a boil, then cover and simmer on low for 30 minutes.
6. Stir in the peas and simmer for 5 minutes more.
7. Check the barley: it should be plump and slightly chewy, with no hard white core. If it is still hard, simmer for 5 more minutes.
8. Remove the bay leaf, season generously and serve with dill and parsley.

Tip: Toast the barley in the pan with the vegetables before adding liquid. It gives the soup a nuttier flavor and a slightly thicker broth.

Swap it: Use 1/2 cup of quick-cook barley to cut the simmer time to about 20 minutes, or use brown rice for a gluten-free version.

Storage: Fridge 3 to 4 days. Barley continues to absorb liquid as it sits, so add a splash of broth or water when reheating.

6. Hearty Chili Hamburger Soup

This sits between soup and chili on purpose: beans, corn and peppers in a broth that has reduced until it coats the back of a spoon. More broth than chili, more chili than a plain beef soup.

Yield: 6 servings · Prep: 15 min · Cook: 35 min · Total: 50 min · Difficulty: Easy

Ingredients

• 1.5 pounds ground beef
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Brown the ground beef in a large pot over medium-high heat, 8 to 10 minutes, until it crumbles and reaches 160°F (71°C) with no pink color left.
2. Drain off the excess fat and add the onion and both peppers. Cook 7 minutes until softened and starting to color.
3. Add the garlic, chili powder, cumin, oregano and cayenne and stir for 1 minute.
4. Add the crushed tomatoes and Worcestershire and bring to a boil.
5. Add the broth, then simmer uncovered for 20 to 25 minutes. Let it reduce until the broth is thick enough to leave a slight trail behind the spoon.
6. Stir in the kidney beans and corn and simmer for 5 minutes more.
7. Adjust the seasoning. It almost always needs a pinch more salt than you expect once the broth has reduced.
8. Serve with a small sprinkle of shredded cheese.

Tip: Let it simmer uncovered. If you cover it, the broth never reduces and you end up with a thin bean and beef soup instead of the thick version.

Swap it: Use 93% lean beef and a tablespoon of olive oil instead of the rendered fat, or swap kidney beans for white beans if you want a softer texture.

Storage: Fridge 3 to 4 days. It thickens as it sits, so loosen it with a splash of broth when reheating. Freezes well for up to 3 months.

7. Mushroom Swiss Hamburger Soup

Mushrooms and beef are a good pair because they are both earthy, and the Swiss cheese brings a mild nuttiness that keeps the whole thing tasting grown-up without being heavy.

Yield: 6 servings · Prep: 15 min · Cook: 30 min · Total: 45 min · Difficulty: Medium

Ingredients

• 1 pound ground beef
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound red potatoes, cut into 1/2-inch cubes
• 5 cups beef broth
• 2 cups shredded Swiss cheese
• 1 teaspoon fresh thyme leaves
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Fresh thyme sprigs, for serving

Instructions

1. Heat 1 tablespoon of oil in a wide pot over high heat and add the mushrooms in a single layer. Leave them for 2 minutes without moving, then toss and cook 3 minutes more until browned. Set them aside.
2. Add the remaining oil and the ground beef. Cook 6 to 8 minutes, breaking it up, until it reaches 160°F (71°C) and no pink remains.
3. Drain the beef and return the mushrooms to the pot.
4. Add the onion and cook 4 minutes until translucent, then add the garlic and thyme and stir for 30 seconds.
5. Add the potatoes, broth and Worcestershire. Simmer, covered, for 18 to 20 minutes until the potatoes are fork-tender.
6. Turn the heat off and stir in the cheese. It will melt into a smooth, glossy layer from the residual heat alone.
7. Season, check a potato, and serve with thyme sprigs.

Tip: Crowd the pot and the mushrooms steam instead of browning. Cook them in two batches if you are using a small pot, and wipe it out between batches.

Swap it: Gruyere works in place of Swiss for a sharper taste, and a teaspoon of soy sauce added with the broth deepens the mushroom flavor.

Storage: Fridge 3 to 4 days. Reheat gently on low with a splash of broth, since the cheese tightens and turns rubbery if it boils.

8. Mac and Cheese Hamburger Soup

Soupy macaroni and cheese with ground beef running through it, which is the version my teenagers ask for by name. The trick is pulling the pasta out early, because it keeps cooking in the hot broth.

Yield: 6 servings · Prep: 10 min · Cook: 25 min · Total: 35 min · Difficulty: Easy

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can tomato sauce
• 4 cups beef broth
• 2 cups shredded cheddar, divided
• 2 cups elbow macaroni, uncooked
• 1 teaspoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• 1/2 cup milk
• Salt and pepper to taste
• Chopped parsley and extra cheese, for serving

Instructions

1. Brown the ground beef in a large pot over medium-high heat, 6 to 8 minutes, until it crumbles and hits 160°F (71°C) with no pink remaining.
2. Drain the fat and add the onion. Cook 4 minutes, then add the garlic and Italian seasoning for 30 seconds.
3. Stir in the tomato sauce, broth and Worcestershire and bring to a boil.
4. Reduce the heat to medium-low, add the pasta and 1 cup of the cheese, and stir.
5. Simmer, stirring every minute or two so nothing sticks to the bottom, for 12 minutes. Take a piece out and bite the end: it should still have a tiny firm bite in the center.
6. Remove the pot from the heat. Stir in the milk and the remaining cheese and let it sit 2 minutes until the sauce goes smooth and glossy.
7. Season and serve topped with parsley and more cheese.

Tip: Undercook the pasta by 2 minutes. The residual heat in the broth finishes the cooking, and pasta that goes in fully done turns to mush by the time it reaches the bowl.

Swap it: Use gluten-free elbow pasta and check that your Worcestershire sauce and tomato sauce are also gluten free, or use a lentil pasta for more protein.

Storage: Fridge 3 to 4 days. Cook the pasta slightly short so reheated portions stay edible, and add a splash of broth when warming it on the stove.

9. Cajun Hamburger Soup

Cajun seasoning is bold but not painfully hot, and the okra thickens the broth while adding a grassy note. It looks like a lot of green vegetables, and it tastes like something that took all afternoon, even though it takes 45 minutes.

Yield: 6 servings · Prep: 15 min · Cook: 30 min · Total: 45 min · Difficulty: Medium

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 (28 ounce) can diced tomatoes
• 4 cups beef broth
• 1 cup sliced okra
• 1 cup frozen corn
• 1 teaspoon sugar
• 1 teaspoon hot sauce (optional)
• Salt and pepper to taste
• Sliced green onion, for serving

Ingredients note: The hot sauce is entirely optional. Leave it out and the soup is still Cajun; add it at the end so the heat stays bright rather than cooking away.

Instructions

1. Brown the ground beef in a Dutch oven over medium-high heat, 6 to 8 minutes, until it reaches 160°F (71°C) and no pink color remains.
2. Drain the beef and add the oil, onion, bell pepper and celery. Cook 6 minutes until softened.
3. Add the garlic and Cajun seasoning and stir for 1 minute. Toast the spices in the fat for that full minute, it makes a real difference.
4. Add the diced tomatoes, broth and sugar. Bring to a boil, then reduce the heat to a steady simmer.
5. Simmer for 15 minutes to let the broth reduce and the seasoning settle.
6. Add the okra and corn and simmer for 8 minutes more, until the okra is tender and the broth has thickened noticeably.
7. Stir in the hot sauce if using, season to taste, and serve with sliced green onion.

Tip: Add the okra late. Given the full 30 minutes it turns to slime and the soup goes cloudy and thick in a way that reads as heavy.

Swap it: Leave out the okra and add 1 cup of green beans in its place. Use Creole seasoning instead of Cajun for a milder, more tomato-forward bowl.

Storage: Fridge 3 to 4 days. The okra thickens it further on reheating, so keep broth or water on hand to loosen it.

10. Slow Cooker Pizza-Inspired Hamburger Soup

This is the recipe for the nights you are not going to stand at a stove. Everything goes into a 6-quart slow cooker in layers, you walk away for six hours, and the house smells like pizza by the time you get home.

Yield: 8 servings · Prep: 15 min · Cook: 6 hr · Total: 6 hr 15 min · Difficulty: Easy

Ingredients

• 1.5 pounds ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 1 (28 ounce) can crushed tomatoes
• 6 cups beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 1 teaspoon sugar
• 8 ounces pepperoni slices or pieces
• 2 cups shredded mozzarella, divided
• Salt and pepper to taste
• Optional: sliced black olives, fresh basil

Instructions

1. Brown the ground beef in a skillet over medium-high heat, 8 minutes, breaking it into crumbles, until no pink color remains and the internal temperature reaches 160°F (71°C). Drain the fat.
2. Layer the slow cooker: beef first, then the onion and bell pepper, then the crushed tomatoes, broth, spices and sugar on top. Layers cook more evenly than everything dumped in together.
3. Cover and cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours.
4. Stir in the pepperoni for the last 30 minutes so it softens without going rubbery.
5. Turn off the heat, add 1 cup of the mozzarella, and stir until it melts into the broth.
6. Taste and season, then serve with the remaining mozzarella scattered over each bowl.

Tip: Add the pepperoni in the last half hour, not at the start. Six hours on low turns the fat translucent and the edges curling into little hard discs.

Swap it: Use turkey pepperoni and lean ground turkey, and stir the mozzarella in during the last 15 minutes on high. A 4-quart cooker works if you halve the recipe.

Storage: Fridge 3 to 4 days. Cool before covering. Freezes well for 2 to 3 months, but add fresh mozzarella when you reheat rather than freezing it into the soup.

11. Cabbage and Rice Hamburger Soup

This is the cheapest bowl on the list, and I make it when the grocery money is already spoken for. Cabbage keeps in the fridge for weeks, so this is a soup you can make from the back of the cupboard.

Yield: 6 servings · Prep: 15 min · Cook: 40 min · Total: 55 min · Difficulty: Easy

Ingredients

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1/2 cup long-grain brown rice
• 6 cups beef broth
• 1/2 small head cabbage, thinly shredded (about 3 cups)
• 1 bay leaf
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Brown the ground beef in a large pot over medium-high heat, 6 to 8 minutes, until it reaches 160°F (71°C) with no pink remaining. Drain and set aside.
2. Add the oil to the pot and cook the onion and carrots for 6 minutes until soft and starting to brown at the edges.
3. Add the garlic and Italian seasoning and stir for 30 seconds.
4. Stir in the rice and toast it for 1 minute, then add the broth, bay leaf and the browned beef.
5. Cover and simmer for 25 minutes, until the rice is tender and the liquid has been absorbed.
6. Add the shredded cabbage and simmer for 8 to 10 minutes more. Add a cup of water or broth if the pot looks dry.
7. Remove the bay leaf, season well and serve.

Tip: Shred the cabbage yourself. A whole head bought shredded is treated to stay crisp, which is exactly what you do not want in a soup that needs to soften.

Swap it: Use white rice and cut the simmer time to 15 minutes, or use barley in place of the rice for a chewier, more filling version.

Storage: Fridge 3 to 4 days. The rice keeps drawing up liquid, so add broth when reheating. Freezes acceptably for up to 2 months, though the cabbage loses a little of its texture.

12. Turkey Hamburger Soup

A leaner version that still tastes like the beef versions, with beans for body. Turkey is leaner but not bland if you give it a longer browning time and more seasoning than feels necessary.

Yield: 6 servings · Prep: 15 min · Cook: 30 min · Total: 45 min · Difficulty: Easy

Ingredients

• 1.5 pounds ground turkey (93% lean)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 4 cups chicken or turkey broth
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley, for serving

Instructions

1. Heat the oil in a Dutch oven over medium-high heat and add the turkey in a single layer. Let it sit undisturbed for 3 minutes before breaking it up, which gives you a proper browned surface rather than pale crumbles.
2. Cook until the temperature in the thickest part reaches 165°F (74°C) and the meat is no longer pink, about 8 to 10 minutes.
3. Push the turkey aside and add the onion, carrots and celery to the cleared space. Cook 6 minutes until softened.
4. Add the garlic, Worcestershire and Italian seasoning and stir for 1 minute.
5. Add the crushed tomatoes, broth, kidney beans and bay leaf. Bring to a boil, then reduce the heat.
6. Simmer uncovered for 15 to 20 minutes, until the broth thickens slightly and the carrots are fork-tender.
7. Remove the bay leaf, season generously and serve with parsley.

Tip: Do not stop browning the turkey early. Ground poultry needs 165°F (74°C) to be safe, and the extra 2 or 3 minutes of browning is where the flavor comes from anyway.

Swap it: Swap in ground beef and cook to 160°F (71°C) instead, dropping the simmer to 10 minutes since beef cooks faster than turkey.

Storage: Fridge 3 to 4 days. Freeze in flat containers for up to 3 months, leaving a finger of space for expansion. Thaw overnight in the refrigerator, never on the counter.

Tips for Making These

• Get real browning. Give the meat a full 2 to 3 minutes in a hot pan before you break it up. A crowded pot steams the meat grey, and grey meat makes a flat soup no amount of seasoning can rescue.
• Check the temperature, do not guess. Ground beef needs 160°F (71°C) and ground turkey needs 165°F (74°C) at the thickest part. Take the pot off the heat, push the meat to one side and stick the thermometer into the middle.
• Drain the fat. Spoon browned meat onto a paper towel for a minute before it goes back in. This is the single biggest difference between a clean-tasting soup and a greasy one.
• Control the starch. Add potatoes, barley and rice early, pasta as late as possible, and okra in the last 8 minutes. Cook potato cubes no larger than 1/2 inch and cut them evenly, so they finish at the same time as everything else.
• Balance the seasoning at the end. Reduced and creamy soups need more salt than you think. Add salt in small amounts, taste between each, and finish with a splash of something acidic like Worcestershire, vinegar or lime to wake the whole bowl up.
• Cool and reheat properly. Cool soup in shallow containers, uncovered, for no more than 2 hours before it goes in the refrigerator. Reheat only the portion you need, on low, with a splash of broth, and stir often.

Frequently Asked Questions

Conclusion

Start with the Classic Beef Hamburger Soup. It is the plainest of the twelve, which means it is the easiest to learn from, and once you can make that one you can turn it into half the others by swapping what goes in the pot. If you have never made hamburger soup before, that is the one to cook tonight.

After that, pick by mood rather than by effort. Working your way through 12 easy hamburger soup recipes for cold nights is a good winter project, and each one teaches a slightly different trick: how to keep dairy from breaking, how to stop pasta turning to mush, how to reduce a broth until it coats a spoon. Pick a favorite variation, write it on the card in front of the fridge, and you will have dinner sorted for the next cold week.

If you want to keep the pot going after this list runs out, our easy lentil soup recipes for cold nights and hamburger and potato one-pan dinners follow the same one-pot logic with a different protein.