I make this Ground Turkey Goulash whenever I want something warm, simple, and comforting that still feels a little lighter than the usual pasta-and-meat dinner. It combines lean ground turkey, tomatoes, bell pepper, and elbow macaroni into a saucy one-pot meal that comes together in about 30 minutes. If you like quick skillet dinners with bold flavors, you might also enjoy this ground turkey and peppers skillet which uses similar ingredients for a different texture and finish.
Why you’ll love this dish
This goulash is a weeknight lifesaver. It cooks fast, uses pantry-friendly ingredients, and stretches to feed a family without breaking the grocery budget. The lean turkey keeps the dish lighter than traditional beef goulash while the tomatoes and Italian seasoning give it comforting, familiar flavors that kids and adults both accept readily. It is also forgiving: swap elbow macaroni for small shells, use whatever bell pepper color you have, and adjust the liquid a bit if you prefer a saucier or thicker result.
“A cozy, no-fuss dinner that tastes like it took longer to make than it actually did. My kids went back for seconds.”
The cooking process explained
Quick overview so you know what to expect: sweat the aromatics, brown the turkey, add peppers and tomatoes, pour in broth and seasonings, stir in the pasta, then simmer until the elbows are tender. Finish with cheese if you want a richer, creamier finish. This is a single-pot method that minimizes cleanup and keeps flavors married in the same pan.
What you’ll need
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 can (14.5 oz) diced tomatoes
- 2 cups elbow macaroni
- 2 cups beef or chicken broth (use low-sodium if you prefer)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese, optional (cheddar or mozzarella work well)
Ingredient notes: Use low-sodium broth so you can control the final salt level. If you want extra veg, stir in a handful of frozen peas or some spinach near the end. For a gluten-free version, swap in a small pasta made from chickpeas or rice and adjust cooking time.
Step-by-step instructions
- Warm a large pot over medium heat and add a splash of oil. Sauté the chopped onion and minced garlic until the onion turns translucent and fragrant, about 3 to 4 minutes.
- Add the ground turkey, breaking it up with a spoon. Cook until it is no longer pink and just starting to brown, about 5 to 7 minutes. Season lightly with salt and pepper as it cooks.
- Stir in the chopped bell pepper and the can of diced tomatoes with their juices. Mix to combine.
- Pour in the broth and sprinkle in the Italian seasoning. Taste and add more salt and pepper if needed.
- Bring the mixture to a gentle boil, then add the elbow macaroni and stir well to prevent clumping.
- Reduce heat to low, cover the pot, and simmer for 10 to 12 minutes. Stir once or twice so pasta cooks evenly. If the goulash becomes too thick, add a splash of broth or water.
- Remove from heat. If you like, stir in the shredded cheese until melted and creamy. Serve hot.
Best ways to enjoy it
Serve this goulash straight from the pot into deep bowls for a cozy family meal. Pair with:
- A crisp green salad with a bright vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli for extra fiber.
- Crusty bread or garlic toast to sop up any leftover sauce.
For a lighter meal, skip the cheese and serve with a side of mixed greens.
Storage and reheating tips
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 to 4 days. To reheat, warm gently on the stove over low heat with a splash of broth to loosen the sauce, or microwave in short intervals, stirring in between. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat until the internal temperature reaches 165°F to ensure safety.
Helpful cooking tips
- Brown the turkey well for extra depth of flavor. Even though it is lean, giving it some color adds savory notes.
- If you like a thicker sauce, reduce the broth slightly or simmer a few minutes uncovered at the end. For a saucier finish, add an extra 1/4 to 1/2 cup broth.
- Stir the pasta several times in the first few minutes after adding so it does not stick together.
- Use low-sodium broth and adjust seasoning at the end; canned tomatoes and cheese can add more salt than you expect.
- Want creaminess without cheese? Stir in a spoonful of sour cream or Greek yogurt off the heat.
Different ways to try it
- Add heat with a pinch of red pepper flakes or a diced jalapeño when you sauté the onion.
- Swap in small shells, penne, or orzo if you prefer a different texture.
- For a Mediterranean twist, stir in a handful of chopped olives and a squeeze of lemon at the end.
- Make it a one-pan skillet meal by using a wide shallow pan; the technique is the same but pasta may cook a bit faster. If you enjoy Asian-inspired flavors, you can also explore this teriyaki ground turkey with broccoli and peas for a different profile using similar pantry staples.
Common questions
How long does this recipe take from start to finish?
Plan about 25 to 35 minutes total. Prep for vegetables and aromatics takes 5 to 10 minutes, then cooking time is roughly 20 minutes including simmering.
Can I use ground chicken instead of ground turkey?
Yes. Ground chicken works similarly though it can be slightly more delicate. Follow the same browning and cooking steps, and be careful not to overcook.
Can I make this ahead for meal prep?
Yes. Cooked and cooled goulash stores well in the fridge for up to 4 days. Portion into meal prep containers and add a little extra broth when reheating to restore sauce consistency.
Is it safe to freeze, and will the pasta hold up?
You can freeze the goulash for up to 3 months. Pasta can soften after freezing and thawing, so if you prefer firmer texture, cook the pasta slightly under al dente before adding it to the sauce if you plan to freeze.
Any quick swaps for a dairy-free version?
Skip the cheese and finish with a swirl of olive oil or a sprinkle of nutritional yeast for savory depth.
Ground Turkey Goulash
Ingredients
Method
- Warm a large pot over medium heat and add a splash of oil. Sauté the chopped onion and minced garlic until the onion turns translucent and fragrant, about 3 to 4 minutes.
- Add the ground turkey, breaking it up with a spoon. Cook until it is no longer pink and just starting to brown, about 5 to 7 minutes. Season lightly with salt and pepper as it cooks.
- Stir in the chopped bell pepper and the can of diced tomatoes with their juices. Mix to combine.
- Pour in the broth and sprinkle in the Italian seasoning. Taste and add more salt and pepper if needed.
- Bring the mixture to a gentle boil, then add the elbow macaroni and stir well to prevent clumping.
- Reduce heat to low, cover the pot, and simmer for 10 to 12 minutes, stirring once or twice so pasta cooks evenly. If the goulash becomes too thick, add a splash of broth or water.
- Remove from heat. If you like, stir in the shredded cheese until melted and creamy. Serve hot.
