There’s something incredibly comforting about a steaming bowl of rich, fragrant soup, and this Turkey Soup with Sweet Potato Dumplings Recipe is just that kind of soul-soother. With tender turkey, hearty veggies, and the most delightful sweet potato dumplings, it’s a bowl of warmth you’ll want to come back to on chilly days.

A purple pot filled with a warm, golden-yellow stew that has soft, uneven dumplings floating on top. The stew contains small bits of shredded light brown chicken, bright orange carrot slices, green peas, and green sprigs of thyme scattered throughout. The broth looks thick and smooth with a slightly shiny surface, seasoned with small black pepper flakes. The pot 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 with Sweet Potato Dumplings Recipe quickly became one of my favorites because it marries simple ingredients with flavors that feel like a warm hug. It’s the kind of recipe that feels cozy yet special enough to serve guests, too.

Flavorful Broth: The soup boasts a deeply savory turkey broth enhanced with fresh herbs and warm spices, making every sip comforting and rich.
Unique Dumplings: Sweet potato dumplings add a subtle sweetness and fluffy texture, elevating the typical soup experience.
Nutritious & Filling: Combining lean turkey breast with hearty veggies and nutrient-rich sweet potatoes creates a balanced, satisfying meal.
Make-Ahead Friendly: You can prepare the soup and dumpling dough ahead, making dinner prep easier on busy days.

A large white pot filled with a thick soup showing about eight uneven, yellow dumplings floating on top. The soup has a light brown, creamy broth with visible pieces of shredded light brown meat, small orange carrot slices, green peas, and some small green herbs like thyme. The dumplings look soft and slightly textured with a sprinkle of black pepper on them. The pot has a purple handle and sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Turkey Soup with Sweet Potato Dumplings Recipe shines because each ingredient plays a thoughtful role — from the turkey tenderloins for tender protein to the fragrant herbs and spices that build layers of flavor. Plus, the sweet potatoes keep the dumplings moist and add a lovely natural sweetness that balances the savory broth.

Flat lay of fresh turkey breast tenderloins with clean white shells of two whole eggs, a small pile of finely chopped celery hearts, two medium peeled and chopped carrots, one medium white onion finely chopped, six peeled garlic cloves, a few sprigs of fresh thyme, three whole bay leaves, a small white bowl of dried oregano powder, a small white bowl of smoked paprika powder, a small white bowl of Jamaican allspice, a simple white ceramic bowl filled with clear turkey broth, a small white bowl of frozen peas, a small white bowl of all-purpose flour, a small white bowl of fine yellow cornmeal, a small white bowl of baking powder, a small white bowl of melted unsalted butter, a small white bowl of whole buttermilk, a small heap of mashed bright orange sweet potato puree, 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, tender, and easy to shred—perfect for pure, rich turkey flavor without excess fat.
Unsalted butter & extra virgin olive oil: A combo that enriches the soup with buttery depth while providing a healthy fat balance.
Celery, carrots, and onion: Classic soup veggies that build a fragrant, slightly sweet base.
Garlic: Adds aromatic warmth and depth to the broth.
Fresh thyme & bay leaves: Infuse the soup with herbal brightness and complexity.
Dried oregano, smoked paprika, Jamaican allspice: These spices give surprising warmth and subtle earthiness that compliment turkey beautifully.
Turkey or chicken stock: Forms the hearty, savory body of the soup.
Frozen peas: Added at the end for a pop of sweetness and color.
All-purpose flour & fine yellow cornmeal: Create a tender structure for the dumplings with a slight grainy texture from the cornmeal.
Baking powder: Ensures the dumplings rise nice and fluffy.
Salted butter: Moistens the dumplings and adds richness.
Buttermilk: Adds tang and tenderness to the dumplings.
Mashed sweet potato: A star ingredient for naturally sweet, moist dumplings that contrast perfectly with the savory soup.

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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

One of the things I love most about this Turkey Soup with Sweet Potato Dumplings Recipe is how easy it is to tweak to your taste or what you have on hand. Feel free to adjust the herbs, swap out the veggies, or even make it gluten-free using alternative flours—I’ve done it all and it turns out beautifully every time.

Variation: When I want a bit more heat, I add a pinch of crushed red pepper flakes with the spices—gives a subtle kick without overpowering the flavors.
Gluten-free option: I’ve replaced the all-purpose flour with a 1:1 gluten-free blend with great success; the dumplings still turn out fluffy and tender.
Vegetarian swap: Use vegetable stock and omit the turkey for a meatless version. I sometimes add mushrooms to add umami depth.
Seasonal tweaks: In winter, I love adding chunks of parsnip or turnip for extra earthiness.

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

Step 1: Season and Sear the Turkey

Start by seasoning your turkey tenderloins generously with kosher salt and freshly ground black pepper. I like to let the turkey sit out for about 25-30 minutes to come up to room temperature—it helps it sear better. Next, warm the butter and olive oil in a large pot over medium-high heat, then brown the turkey on each side just until golden. Don’t worry about cooking it through yet; the goal here is to develop those lovely caramelized flavors. Once browned, remove the turkey and set it aside on a clean plate.

Step 2: Build a Flavorful Base

In the same pot, toss in the chopped celery, carrots, and finely chopped onion to absorb all those browned bits. Stir and cook for about 4-5 minutes until everything softens nicely. Add the minced garlic and cook for just one more minute until fragrant—watch it so it doesn’t burn. This step forms the delicious base of your soup.

Step 3: Spice Things Up and Simmer

Add your fresh thyme sprigs, bay leaves, and the blend of dried oregano, smoked paprika, and Jamaican allspice. Stir continuously for about a minute—to toast the spices just enough to bring out those deep aromas. Then, nestle the turkey tenderloins back in and cover with your stock, stirring gently to submerge the turkey fully. Turn the heat to low, cover the pot, and let it simmer gently for 45 to 50 minutes. This is where the turkey gets tender and the flavors marry beautifully.

Step 4: Shred the Turkey

Carefully remove the turkey tenderloins and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. This step is one of my favorites because shredding the turkey releases all that juiciness and makes every spoonful so satisfying. Return the shredded turkey to the pot, stir it in, and leave the pot uncovered while you whip up the dumplings.

Step 5: Make the Sweet Potato Dumplings

In a large mixing bowl, whisk together the flour, cornmeal, and baking powder. Pour in the melted salted butter, buttermilk, and sweet potato puree. Mix gently with a spatula just until combined—overworking will make the dumplings tough, so I remind myself to be patient here. Let the dough rest for a couple of minutes—the baking powder activates, and you’ll notice the batter getting delightfully fluffy.

Step 6: Drop Dumplings & Final Simmer

Stir in the frozen peas, then use a spoon or spring-loaded scooper to drop small mounds of dumpling dough right onto the surface of the hot soup. Cover each dumpling with a little broth from the pot so they cook evenly. Cover your pot again and simmer gently for 10 to 15 minutes—resist lifting the lid too often or the dumplings might deflate. When they're done, the dumplings will be light, fluffy, and cooked through.

Step 7: Serve and Enjoy

Remove the thyme sprigs and bay leaves, then ladle the soup into bowls. A few cracks of fresh black pepper on top never hurts! I like to serve it piping hot, so everyone can savor those comforting dumplings and rich turkey broth with every spoonful.

Top Tip

Over the years, I’ve learned a few tricks that make this Turkey Soup with Sweet Potato Dumplings Recipe foolproof and even better each time I make it. Here’s what I keep in mind:

Room Temperature Turkey: Letting your turkey tenderloins sit out before searing helps brown them better and ensures more even cooking later.
Dumpling Dough Rest: Don’t skip the 1-2 minute rest after mixing the dumpling dough—this activation of baking powder is key to fluffy dumplings.
Don’t Stir Dumplings: Once you’ve dropped the dumplings onto the soup, avoid stirring to prevent them from breaking apart.
Use Fresh Herbs: Thyme and bay leaves add an unmistakable freshness—I always use fresh sprigs when possible for the best flavor.

How to Serve Turkey Soup with Sweet Potato Dumplings Recipe

Garnishes

I usually keep garnishes simple—just a generous crack of fresh black pepper and sometimes a sprinkle of chopped fresh parsley. The green parsley brightens up the bowl and adds a lovely contrast in color that makes the soup feel even more inviting.

Side Dishes

This soup feels like a meal on its own, but I do enjoy serving it with crusty bread or some warm cornbread to soak up every last drop of broth. A side salad with a tangy vinaigrette also pairs beautifully for a complete dinner.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls—everyone loved tearing into the soft bread alongside those sweet potato dumplings. It’s a fun, cozy presentation that really lifts the dinner vibe without any extra work.

Make Ahead and Storage

Storing Leftovers

I store leftover Turkey Soup with Sweet Potato Dumplings in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just be aware that the dumplings absorb some liquid, so you might want to stir in a splash of broth or water when reheating.

Freezing

I’ve frozen this soup successfully, but I recommend freezing it before adding the dumplings. The dumplings don’t always keep their fluffy texture after freezing and reheating. Freeze your soup base in portions, then make fresh dumplings when you’re ready to enjoy it again.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat—stir occasionally and add a little water or stock if it seems too thick. Avoid boiling after adding dumplings to keep them tender. Microwave works fine for single servings but do so in short bursts to prevent drying out.

Frequently Asked Questions:

Can I make the dumplings ahead of time?

It’s best to make the dumplings fresh just before adding them to the soup. The baking powder activation and fluffiness are at their peak right after mixing, so making them ahead can cause them to lose their light texture.

What type of sweet potato should I use for the dumplings?

I usually use a standard orange-fleshed sweet potato—mashed or pureed smooth. It adds natural sweetness and moisture, but you can experiment with other varieties if you prefer a milder flavor.

Can I use leftover cooked turkey instead of fresh tenderloins?

Absolutely! Just add shredded cooked turkey towards the end of cooking, and skip the searing step. This is a great way to use up leftovers and still enjoy the rich broth and dumplings.

How do I know when the dumplings are fully cooked?

After simmering covered for 10-15 minutes, the dumplings should be puffed up and set, not doughy in the center. You can test by gently cutting one open—there should be no raw batter inside.

Final Thoughts

This Turkey Soup with Sweet Potato Dumplings Recipe has become my go-to for cozy dinners that feel nourishing and special without any complicated steps. I love how the sweet dumplings brighten the soup and the tender turkey makes it hearty enough to satisfy everyone at the table. I’m confident you’ll enjoy making it as much as eating it—and it might just become your favorite comfort food, too!