Slow Cooker Turkey Sausage and Potato Soup

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This soup will comfort you on any night!

This yummy recipe combines just the right amount of spice with lean ground turkey, potatoes, and a rich creamy broth. Slow cooker comfort food at its best! This healthy turkey sausage and potato soup is a hearty dish that will satisfy you and leave you feeling warm and cozy. It is the perfect dish for autumn and winter, especially if you have access to fresh vegetables and herbs.

Soups are a popular slow cooker option because they feature so many aromatic ingredients. The longer a soup heats, the better the flavors blend together. Hours after you have prepared your meal, you get to enjoy something that is tasty and healthy. Looking for other soup recipes? We have plenty. Try our Cremini Mushroom Soup or our something from our list of 15 Cozy Winter Soup Recipes.

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Slow Cooker Turkey Sausage and Potato Soup

Lean yet hearty, this soup is an excellent way to stay warm in the cold winter months.
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Universal
Author SkinnyMs.

Ingredients

Sausage

  • 1 pound lean ground turkey we like a combination of white & dark, about 93% lean... feel free to use extra lean turkey breasts
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon sage ground
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes more or less to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper more or less to taste

Soup

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion small, diced
  • 1 celery stalk diced
  • 1 garlic clove minced
  • 2 russet potatoes medium, cut into 1-inch cubes
  • 1/2 teaspoon black pepper
  • sea or kosher salt to taste
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth fat free, low sodium
  • 2 cups milk 2% milk was used (use milk that has some fat)
  • 1 cup baby spinach rinsed and chopped

Instructions

  • Combine the sausage ingredients in a medium bowl, make into 1 1/2” size meatballs, cover and keep refrigerated while preparing the other soup ingredients.
  • In a small skillet, add extra virgin olive oil, turn to medium-low heat and sauté diced onion and celery for approximately 5 minutes, or until tender. Add to the slow cooker: sautéed onions and celery, along with garlic, potatoes, herbs, spices and chicken broth; stir all the ingredients to combine.
  • Add turkey sausage meatballs to the soup mixture. Cook on low 6-7 hours or until meatballs are done. Just before turning off the slow cooker, add milk and spinach and allow to cook just until spinach is wilted and soup heated through, about 5-10 minutes. 4-6 quart slow cooker recommended.

Notes

It's very important that the milk NOT be added until the very end of cooking as stated below. For best results, in a small mixing bowl combine 1/2 cup liquid from the slow cooker to the 2 cups milk before adding milk to the slow cooker.

Nutrition Information

Serving: 1cup | Calories: 279kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 467mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Low-Carb, Slow Cooker

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31 Comments

  1. I made this – my milk curdled after only 4hrs of cooking. So I removed the sausage and potatoes and poured the soup into a blender. I managed to salvage the soup, but then my meat was undercooked. I would definitely do this differently next time.
    If at all.

  2. 3.5 hours in and my milk curtled! I'm going to salvage my soup by straining out the meatballs and potatoes and adding them to fresh broth on the stovetop minus the milk. What substitution can be made for the milk in this recipe so curtling doesn't happen??

  3. I didn't see the comments before putting into the crockpot, but I wondered about the milk. And…mine has curdled also. I wonder how it would affect consistency and flavor to put the milk in the last hour of cooking. Disappointed.

    1. Melanie, 🙁 I've made this recipe numerous times and it has never curdled. I did change the recipe to add the last few minutes of cooking time.

  4. Normally, I would just throw everything in the pot and not read the directions. I'm glad I took the time to read them. If you follow the directions and put the milk in right before serving, you get a delicious soup (reminded me of zuppa Toscana). I think would prefer the turkey to be browned a little so next time I will do that before adding the meatballs to the crockpot.

    1. Kathie, Sure, or coconut milk. Of course the taste won't be exactly the same but if you're used to not drinking cow's milk…should work fine! 🙂

  5. Try canned evaporated skim milk. i have good luck with it, has a thicker consistency and no fat – hold up pretty well when cooking, although I wouldn't add it at the very begining…

  6. I made this a second time – both times I used 2% milk but the first time I added it in the beginning and it curdled. So this time I added the milk about half an hour before eating and it worked much better. I do love the flavour of this soup

  7. This sounds so yummy. But I can't have milk. Is there something else I can use. I can use silk. Would that work.

  8. The milk could of curdled if it was to cold when added to the soup. To solve that problem is to add some of the soup mixture to the milk to bring up the temperature of the milk & then add milk to soup.

  9. I only had sweet potatoes, so I chopped on huge one up into the 1 inch pieces. Do you think that will turn out alright?

  10. I am making this right now.. I didn't read the comments beforehand since i pulled the recipe from the cookbook. I used Non-Fat milk and I am at the four hour mark and so far no curdling here's hoping but it is very thin I am guessing that is the Non-Fat milk? And we didn't put the cayenne pepper in it since our baby will be eating it as well. But it smells amazing!!!!!

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