There’s something incredibly comforting about a hearty bowl of homemade soup, especially when it’s packed with tender turkey and the surprise of fluffy, sweet potato dumplings. This Turkey Soup with Sweet Potato Dumplings Recipe truly brings warmth and a touch of cozy sweetness to your table that I always find irresistible.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Turkey Soup with Sweet Potato Dumplings Recipe
- Top Tip
- How to Serve Turkey Soup with Sweet Potato Dumplings Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Turkey Soup with Sweet Potato Dumplings Recipe
Why You'll Love This Recipe
I remember the first time I made this soup — the combination of juicy turkey and those pillowy sweet potato dumplings blew me away. It’s the kind of recipe that feels rich and satisfying but still light enough to enjoy all year round.
- Unique Twist: Incorporating sweet potato dumplings adds a subtle sweetness and texture that’s unlike any soup you’ve had before.
- Nutrient-Packed: Loaded with butternut veggies, herbs, and lean turkey, this recipe is wholesome and deeply nourishing.
- Make-Ahead Friendly: It reheats beautifully, making it perfect for busy days or batch cooking.
- Comfort with a Kick: The smoked paprika and Jamaican allspice bring a subtle warmth that elevates every bite.
Ingredients & Why They Work
This soup combines simple ingredients that pack maximum flavor, from fresh herbs to rich broth. Each component plays its role—whether boosting depth or enhancing texture—making this dish truly memorable.
- Turkey breast tenderloins: Lean and tender, they shred easily into juicy bites after simmering.
- Kosher salt and freshly ground black pepper: Basic seasoning helps bring out the turkey and veggie flavors perfectly.
- Unsalted butter and extra virgin olive oil: A combo that adds richness and helps veggies caramelize beautifully.
- Celery hearts and carrots: Classic mirepoix ingredients that deliver subtle sweetness and crunch.
- White onion and garlic: These aromatics infuse the soup with depth and a gentle warmth.
- Fresh thyme sprigs and bay leaves: Herbal hints that layer in complexity and freshness.
- Dried oregano, smoked paprika, Jamaican allspice: Spices that transform the broth from everyday to unforgettable.
- Turkey or chicken stock: The base that ties everything together, giving the soup a hearty, savory soul.
- Frozen peas: Bright pops of color and natural sweetness.
- All-purpose flour, yellow cornmeal, baking powder: The dry mix for dumplings, giving them structure and fluffiness.
- Salted butter, buttermilk, mashed sweet potato: Ingredients that create dumplings with creamy, delicate flavor and soft texture.
Make It Your Way
This recipe invites a bit of creativity, so I often tweak it based on the season or what I have on hand. You’ll find it easy to make it your own!
- Variation: Instead of turkey breast, I’ve experimented with using leftover roast turkey or even chicken thighs for a richer taste — either works beautifully.
- Dietary Swap: For gluten-free dumplings, I swap out all-purpose flour with a 1:1 gluten-free blend without any noticeable change in texture.
- Spice Level: If you like a little heat, a pinch of cayenne or a dash of chili flakes adds just the right kick.
Step-by-Step: How I Make Turkey Soup with Sweet Potato Dumplings Recipe
Step 1: Season and Sear the Turkey
I start by seasoning the turkey tenderloins generously with salt and pepper, then let them sit at room temperature for about 25 minutes. This step helps the turkey cook evenly and keeps it juicy. Next, I heat butter and olive oil in my Dutch oven until they sizzle, then sear the turkey on both sides for a quick golden crust—just 2-3 minutes per side. Browning doesn’t cook the meat through but locks in flavor. After that, I set the turkey aside while I prep the veggies.
Step 2: Sauté Aromatics & Build Flavor
Into the same pot, I toss in finely chopped celery, carrots, and onion, stirring them into that butter-oil mix to soak up every flavorful bit stuck to the bottom. I cook until they soften—about 4-5 minutes—then add minced garlic and cook just until fragrant, which takes only a minute. This base is the heart of the soup, so don’t rush it!
Step 3: Spice It Up and Simmer
Next, I add fresh thyme, bay leaves, dried oregano, smoked paprika, and a pinch of Jamaican allspice. Stirring continuously for about a minute helps toast those spices lightly, releasing their aromas. Then it’s time to nestle the turkey back into the pot and pour in the turkey stock till everything is covered. I reduce the heat, cover the pot, and let it simmer gently for 45-50 minutes, until that turkey is fall-apart tender.
Step 4: Shred the Turkey & Prepare Dumplings
After removing the turkey from the pot, I shred it with two forks—this is so satisfying and ensures every bite feels tender. While the soup simmers uncovered, I mix the dumpling ingredients: flour, cornmeal, baking powder, melted butter, buttermilk, and sweet potato puree. Stirring until just combined keeps the dumplings light, and letting the batter rest 1-2 minutes allows the baking powder to activate and make those dumplings fluffy.
Step 5: Cook Dumplings in the Soup
Once I stir frozen peas into the soup, I use a spoon to drop small dollops of dumpling dough across the surface, then spoon some broth back on top to keep them moist. I cover it again and let everything simmer for 10-15 minutes until dumplings puff up and cook through. Then I remove the thyme sprigs and bay leaves, ladle generous portions into bowls, and usually add a crack of fresh pepper right on top.
Top Tip
Over the years, I’ve learned a few tricks that make this Turkey Soup with Sweet Potato Dumplings Recipe shine and help your cooking go smoothly.
- Room Temperature Turkey: Letting the turkey sit out before searing helps it brown evenly and cook more predictably.
- Don’t Overmix Dumplings: I always stop stirring as soon as the ingredients come together to ensure dumplings stay light, not dense.
- Simmer, Don’t Boil: Keeping your soup at a gentle simmer prevents the broth from getting cloudy and keeps flavors delicate.
- Check Dumpling Doneness: I poke one with a toothpick after 10 minutes; if it comes out clean, they’re perfect.
How to Serve Turkey Soup with Sweet Potato Dumplings Recipe
Garnishes
I love topping my bowls with a sprinkle of fresh chopped parsley or thyme to brighten the rich flavors, plus an extra grind of black pepper. Sometimes a small drizzle of olive oil over the dumplings adds a subtle gloss and richness that makes it feel extra special.
Side Dishes
Because this soup is so hearty, I often keep sides simple. Crusty bread or buttery dinner rolls are my go-to for soaking up every last bit of broth. Light salads with vinaigrette balance the meal nicely if you want to add some green.
Creative Ways to Present
For holiday dinners or when friends come over, I serve the soup in rustic ceramic bowls with a sprig of thyme on top and a little ramekin of extra spice blends on the side so everyone can customize. It’s a simple touch that feels thoughtful and festive.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the refrigerator, and it generally stays great for about 3-4 days. The flavors tend to deepen on day two, making it even tastier.
Freezing
This soup freezes well without the dumplings, so I usually freeze the broth and turkey separately and make fresh dumplings when reheating. This keeps their texture fluffy instead of doughy after thawing.
Reheating
I gently reheat leftovers on the stove over low heat, stirring occasionally. If you’ve made fresh dumplings while reheating, add them in once the soup is warmed through and cook covered until fluffy again.
Frequently Asked Questions:
Absolutely! Leftover turkey works beautifully in this soup. Just add it during the last 10 minutes to warm through instead of simmering raw meat for 45 minutes. This also prevents overcooking the turkey.
You can easily make a buttermilk substitute by mixing ¾ cup regular milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using, and your dumplings will stay tender and fluffy.
I don’t recommend making the dumplings too far in advance because the baking powder activates quickly. It’s best to mix them right before you drop them into the simmering soup to ensure fluffiness.
You can substitute vegetable broth for the turkey stock and skip the turkey meat. For dumplings, use plant-based butter and milk alternatives. Adding mushrooms or lentils can replace some protein and texture.
Final Thoughts
This Turkey Soup with Sweet Potato Dumplings Recipe is one of those dishes I keep coming back to when I want something that feels like a warm hug in a bowl. Whether it’s a chilly evening or a casual family dinner, it’s always a hit, simple to prepare, and nourishing. I genuinely hope you enjoy making and savoring it as much as I do!
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Turkey Soup with Sweet Potato Dumplings Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty turkey soup with sweet potato dumplings combines tender shredded turkey simmered in a spiced broth with fluffy, comforting sweet potato dumplings. It's a perfect warm meal for cooler days that balances savory flavors with a touch of sweetness from the dumplings.
Ingredients
For the turkey soup:
- 2 pounds turkey breast tenderloins
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 celery hearts, chopped
- 2 medium carrots, chopped
- 1 medium white onion, finely chopped
- 6 cloves garlic, finely minced
- 6–8 sprigs fresh thyme
- 3 bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon Jamaican allspice
- 8 cups (2 quarts) turkey or chicken stock/broth
- 1 cup frozen peas
For the sweet potato dumplings:
- 1 ¼ cups all-purpose flour
- ½ cup fine yellow cornmeal
- 1 tablespoon baking powder
- 4 tablespoons salted butter, melted
- ¾ cup whole buttermilk
- ¼ cup mashed sweet potato or sweet potato puree
Instructions
- Season the turkey: Place the turkey tenderloins into a large bowl and season generously with kosher salt and freshly ground black pepper. Cover and let sit about 30 minutes to reach room temperature.
- Sear the turkey: Heat butter and olive oil in a large dutch oven over medium-high heat until sizzling. Add turkey tenderloins and brown 2-3 minutes per side until golden sear forms. Remove turkey and set aside on a clean plate.
- Sauté vegetables: Add celery, carrots, and onion to the pot. Stir and scrape the bottom with a wooden spoon to lift browned bits. Cook 4-5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Add herbs and spices: Place thyme sprigs, bay leaves, oregano, smoked paprika, and Jamaican allspice into the pot. Stir continuously for 1 minute to lightly toast the spices.
- Simmer the turkey: Return turkey to the pot and pour in the turkey or chicken stock to cover. Stir to combine, ensuring turkey is submerged. Reduce heat to low, cover, and simmer 45-50 minutes.
- Shred the turkey: Remove turkey from pot onto a cutting board. Use two forks to shred the meat. Return shredded turkey to the pot and stir. Leave pot uncovered.
- Prepare dumpling dough: In a large bowl, whisk flour, cornmeal, and baking powder. Add melted butter, buttermilk, and mashed sweet potato. Stir until just combined. Let rest 1-2 minutes to activate baking powder and allow dough to become fluffy.
- Add peas and form dumplings: Stir frozen peas into the soup. Using a spoon or scooper, drop 2-3 tablespoons of dumpling dough evenly over the hot soup surface. Spoon broth over dumplings to moisten.
- Cook dumplings: Cover pot and simmer for 10-15 minutes until dumplings are cooked through and fluffy.
- Serve: Remove thyme sprigs and bay leaves. Ladle soup with dumplings into bowls and season with freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- Read the full blog post for additional tips and tricks for perfect flavor and texture.
- To make the recipe gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Be careful not to overmix the dumpling dough to keep dumplings light and fluffy.
- Use fresh thyme sprigs to infuse subtle herbaceous notes, but remove before serving.
- Allowing the turkey to reach room temperature before searing helps achieve an even golden crust.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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