Name: Turkey Soup with Sweet Potato Dumplings Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon Jamaican allspice; 8 cups (2 quarts) turkey or chicken stock/broth; 1 cup frozen peas; 1 1/4 cups all-purpose flour; 1/2 cup fine yellow cornmeal; 1 tablespoon baking powder; 4 tablespoons salted butter, melted; 3/4 cup whole buttermilk; 1/4 cup mashed sweet potato or sweet potato puree

There’s something so cozy and satisfying about a warm bowl of soup, especially when it’s loaded with tender turkey and fluffy sweet potato dumplings. This Turkey Soup with Sweet Potato Dumplings Recipe is a complete meal in a bowl that brought me comfort on chilly nights and I bet you’ll love its rich flavors and unique twist too.

A deep white pot filled with a thick stew, showing seven large, fluffy yellow dumplings floating on top. The stew underneath is a golden orange color with visible small pieces of shredded chicken, bright green peas, and round slices of orange carrots. Tiny green herb sprigs are scattered across the surface, and the stew looks creamy with specks of black pepper. The pot has a purple outside with a lid placed slightly to the side, and the whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

This turkey soup isn’t your everyday broth—it’s packed full of flavors that meld perfectly with sweet potato dumplings you can’t resist. I was surprised by how the dumplings add that delicate sweetness, making each spoonful comforting yet a little special.

Hearty and Nourishing: Packed with lean turkey and veggies, this soup feels like a cozy hug in a bowl.
Unique Sweet Potato Dumplings: The sweet potato adds moisture and a subtle sweetness that elevates the dumplings above typical versions.
Simple Pantry Ingredients: You won’t need anything exotic—just wholesome basics you likely already have.
Perfect for Leftovers: This recipe reheats beautifully, so you can enjoy it the next day or freeze it for later.

The image shows a pot filled with a warm stew containing several golden-yellow dumplings floating on the surface. The stew has a thick, slightly oily brownish broth with visible pieces of shredded light brown meat, small bright orange carrot slices, green peas, and sprigs of green herbs scattered throughout. The dumplings are soft, fluffy, and unevenly shaped with a rough texture, while tiny black pepper flakes are sprinkled on top. The pot has a white interior with a purple outer rim and handles. The photo is taken on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Turkey Soup with Sweet Potato Dumplings Recipe is chosen to balance flavors and textures. The turkey breast tenderloins keep the soup lean but tender, while aromatic herbs and spices deepen the flavor. The sweet potato in the dumplings adds moisture and a subtle sweetness that ties everything together.

Flat lay of fresh turkey breast tenderloins, a few sprigs of fresh thyme, two bay leaves, four celery hearts chopped, two medium carrots chopped, one medium white onion finely chopped, six garlic cloves whole, unpeeled, a small pile of kosher salt crystals, a small heap of freshly ground black pepper, a few tablespoons of unsalted butter in a small white bowl, a small white bowl of extra virgin olive oil, a small white bowl of chicken stock, a small white bowl filled with frozen green peas, a small mound of all-purpose flour, a small mound of fine yellow cornmeal, a small white bowl with melted salted butter, a small white bowl of whole buttermilk, a small portion of mashed sweet potato, all arranged with perfect symmetry on a clean white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Turkey breast tenderloins: Lean and tender, they shred beautifully after simmering.
Unsalted butter & extra virgin olive oil: A combination that adds richness and helps brown the turkey perfectly.
Celery, carrots, onion: Classic soup base vegetables that add sweetness and depth.
Garlic: Adds a fragrant punch without overpowering the soup.
Fresh thyme & bay leaves: Provide subtle herbal notes that marry with the turkey flavor.
Dried oregano, smoked paprika, Jamaican allspice: These spices create a warming, slightly smoky backdrop.
Turkey or chicken stock/broth: The heart of the soup—use a good quality one or homemade for the best flavor.
Frozen peas: Add color and a bit of sweetness, stirred in just before dumplings.
All-purpose flour & yellow cornmeal: The dumpling base, providing structure and a slight corn flavor.
Baking powder: Helps the dumplings puff up nice and fluffy.
Salted butter & buttermilk: Make the dumplings tender and moist.
Mashed sweet potato: The star ingredient in the dumplings for sweetness and moisture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Turkey Soup with Sweet Potato Dumplings Recipe whenever the seasons change. You can easily swap herbs or add in other veggies to suit your mood or what’s fresh in your fridge.

Variation: I sometimes toss in chopped kale or spinach towards the end for extra greens—it adds a nice punch of freshness.
Dietary tweak: If you want it gluten-free, simply swap out the all-purpose flour for a gluten-free blend and you’re all set!
Spice level: If you tend to like a little kick, sprinkle in some crushed red pepper flakes when you add the garlic.
Make it vegetarian: Skip the turkey, use vegetable broth, and add mushrooms and extra beans—though that’s a different vibe altogether, still delicious!

Step-by-Step: How I Make Turkey Soup with Sweet Potato Dumplings Recipe

Step 1: Season and Sear the Turkey

First, I generously season the turkey breast tenderloins with kosher salt and fresh black pepper and let them sit at room temp for about 25-30 minutes—it really helps them cook evenly. Then, I heat butter and olive oil in a large dutch oven over medium-high heat until it sizzles. I brown the turkey on each side just until it gets a gorgeous golden sear, about 2-3 minutes per side. Remember, we’re not cooking it through here, just locking in flavor!

Step 2: Sauté the Veggies and Build Flavor

With the turkey resting on a plate, I toss in chopped celery, carrots, and onion right into the pot. Scraping up any browned bits left behind from the turkey gives this step extra oomph. After about 4-5 minutes, once the veggies soften, I stir in minced garlic and cook just until fragrant—usually around a minute. Then comes the fresh thyme, bay leaves, oregano, smoked paprika, and Jamaican allspice. A quick toast together really makes those spices pop.

Step 3: Simmer the Soup

Next, I nestle the browned turkey back into the pot and pour in the stock until the turkey is fully submerged. This gets covered, and I reduce the heat to low for a slow simmer, usually 45-50 minutes. It’s the perfect time to relax or prep the dumplings. Once that’s done, I remove the turkey, shred it finely with two forks, and fold it back into the soup—makes for a lovely bite every time.

Step 4: Prepare and Add the Sweet Potato Dumplings

While the soup simmers, I whisk all the dry ingredients for the dumplings in a large bowl: flour, cornmeal, and baking powder. Then I mix in melted butter, buttermilk, and that velvety mashed sweet potato. The dough comes together quickly; I try to avoid overmixing so the dumplings stay tender and light. After letting the mixture rest a couple of minutes to activate the baking powder, I spoon dollops of the dumpling dough over the simmering soup, covering them lightly with broth. Covered again, they cook for 10-15 minutes until fluffy and cooked through.

Step 5: Final Touches and Serve

After uncovering, I stir in the frozen peas for a pop of color and sweetness. Then, I ladle the soup into bowls, carefully removing the thyme sprigs and bay leaves. A fresh crack of black pepper on top finishes it off. Serve immediately and enjoy that perfect marriage of turkey-rich broth and pillowy dumplings.

Top Tip

From my experience making this Turkey Soup with Sweet Potato Dumplings Recipe a bunch of times, these tips save the day and make sure your soup and dumplings turn out perfect every time.

Room Temperature Turkey: Let the turkey come to room temp before searing to get an even cook without drying it out.
Don’t Overmix Dumplings: Stir just until combined to keep dumplings tender and fluffy, not dense.
Gentle Simmer: Keep your soup at a low simmer so the turkey slowly becomes tender while flavors develop.
Cover Dumplings Completely: Spoon broth over the dumplings before covering the pot—they’ll steam beautifully and cook all the way through.

How to Serve Turkey Soup with Sweet Potato Dumplings Recipe

turkey soup with sweet potatoes - Serving Suggestion

Garnishes

I usually keep garnishes simple because the soup stands so well on its own. A sprinkle of freshly chopped parsley adds a nice color contrast and fresh herby note. Sometimes I like a few red pepper flakes or a drizzle of good-quality olive oil for extra richness. Freshly cracked black pepper is a must for that final seasoning pop.

Side Dishes

This soup shines as a one-pot meal, but if you want to round it out, I love serving it with crusty sourdough bread or a simple mixed green salad with lemon vinaigrette. A side of roasted root vegetables also works wonderfully to complement the sweet potato dumplings.

Creative Ways to Present

For special occasions, I’ve served this soup in mini Dutch ovens or individual soup crocks—makes it feel extra homey and inviting. Sometimes I float a swirl of herb-infused cream on top or add crispy turkey skin as a garnish for a fun textural twist.

Make Ahead and Storage

Storing Leftovers

Any leftover turkey soup with sweet potato dumplings stores well in an airtight container in the refrigerator for 3-4 days. I usually leave the dumplings in the soup—it keeps them nice and moist, though they do soften a bit overnight.

Freezing

If you want to freeze, it’s best to freeze the soup and dumplings separately. I freeze the shredded turkey soup base in one container and the dumpling dough in another. When you’re ready, thaw both and add fresh dumplings to the reheated soup for best texture.

Reheating

I reheat leftovers gently on the stove over medium-low heat. If the soup has thickened, I add a splash of stock or water to loosen it up and stir frequently to prevent sticking. The dumplings soften with reheating, but you’ll still get that lovely fluffy feel.

Frequently Asked Questions:

Can I use leftover cooked turkey for this soup?

Absolutely! If you have leftover cooked turkey, simply skip the searing step and add the shredded turkey directly to the simmering broth. Adjust cooking time accordingly to gently heat everything through.

Can I make the sweet potato dumplings ahead of time?

You can prepare the dumpling dough ahead and keep it covered in the refrigerator for up to 2 hours. However, I recommend adding and cooking the dumplings fresh in the soup for the best texture and fluffiness.

What can I substitute for buttermilk if I don't have any?

A simple substitute is adding 1 tablespoon of white vinegar or lemon juice to ¾ cup of milk. Let it sit for 5-10 minutes to curdle before using as a buttermilk replacement in the dumplings.

Can I make this soup gluten-free?

Definitely! Use a 1:1 gluten-free flour blend in place of all-purpose flour for the dumplings to keep the recipe gluten-free without sacrificing texture. Double check your stock ingredients to ensure they're gluten-free too.

Final Thoughts

This Turkey Soup with Sweet Potato Dumplings Recipe holds a special place in my kitchen because it’s feel-good food that’s also a little different from the ordinary. It’s a fantastic way to honor leftover turkey or simply enjoy a comforting, nourishing meal on its own. I hope you find as much joy in making and eating it as I do—grab your apron and dive in; I promise it’s worth every step!