Turkey Vegetable Soup
Warm, hearty, and packed with flavor, this Turkey Vegetable Soup is a family favorite in my home, especially during chilly evenings. It’s the perfect dish for using up what you have in your fridge, making it budget-friendly. Plus, with each bowl brimming with nutritious veggies and lean ground turkey, it’s a wholesome meal that everyone can enjoy. I love whipping this up for weeknight dinners, and it also makes a fantastic leftover option for lunch the next day!
Why You’ll Love This Dish
This Turkey Vegetable Soup is not just easy to prepare; it’s also incredibly versatile and packed with nutrients. If you’re looking for a meal that pleases picky eaters while being healthy, you’ve just found it! Whether it’s a cozy family dinner or an easy meal prep option for the week ahead, this soup has got you covered.
"I made this for a family gathering, and everyone wants the recipe! It’s a hit with kids and adults alike—definitely a keeper!"
Preparing Turkey Vegetable Soup
This recipe is straightforward, but the end result will have everyone coming back for seconds (if not thirds!). You’ll start by sautéing ground turkey with onions and spices, then gradually add in a colorful medley of vegetables. Simmer, enjoy the delicious aromas wafting through your home, and savor the comforting warmth.
What You’ll Need
Gather these key ingredients to get started:
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, minced (at least 1 tablespoon)
- 2½ teaspoons kosher salt (or slightly less with table salt)
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme (or 6 fresh thyme sprigs)
- 10-12 cups chicken or turkey broth (I use a mix)
- 4-5 large carrots, chopped
- 1½ cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage (adjust to taste)
- 1 (14-oz) can diced tomatoes (fire roasted recommended)
- 1 (14-oz) can white beans
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley (optional, to garnish)
- Pesto and parmesan cheese (optional, for serving)
Feel free to swap out the veggies or beans based on what you have—it’s totally adaptable to your taste!
Step-by-Step Instructions
In a large soup pot (at least 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
Once cooked, turn off the heat and drain the fat. A quick trick: line a small bowl with foil, lean the pot to one side, and scoop out the grease—easy cleanup!
Turn the heat back on to medium and add the minced garlic and all the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and dried thyme if using. Cook until fragrant.
Pour in 10-12 cups of broth—8 cups chicken broth and 4 cups of water accounts for a flavorful base. You can also use turkey base for a deeper flavor.
Bring to a boil, then add your harder vegetables starting with the carrots, followed by celery, sweet potato, and coleslaw cabbage. Adjust vegetable quantities as you prefer! Toss in thyme sprigs if using fresh.
Stir in the canned diced tomatoes (juice included) and drained white beans.
Once boiling, reduce to a medium simmer for about 20 minutes, stirring occasionally, until the carrots and sweet potato are just tender.
Finally, add in the chopped zucchini and yellow squash. Let simmer for an additional 5-10 minutes until they are tender.
If you see any foam collecting on top, skim it off. If you used fresh thyme, remove and discard the stems.
Serve hot, garnished with a spoonful of pesto and a sprinkle of parmesan if desired. For a calorie-friendly option, fresh parsley works beautifully too!
Slow Cooker Instructions
- Brown the ground turkey and onion in a skillet, then transfer to a slow cooker.
- Add garlic, spices, broth, and all vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
Creative Ideas for Serving
This soup is so delicious on its own, but you can enhance your meal with some creative pairings. Try serving it with crusty artisan bread or a simple side salad for a balanced dinner. If you’re looking for something a bit heartier, cheesy garlic bread also pairs nicely. For leftover inspiration, consider topping it with tortilla chips for a crunchy twist!
Storage, Reheating, and Freezing Guidance
To store leftovers, place cooled soup in airtight containers and refrigerate for up to 4 days. You can also freeze it for up to 3 months! Make sure to leave some space in the containers for expansion. When reheating, simply thaw in the refrigerator overnight and warm on the stovetop or microwave—just be sure it reaches 165°F for safe consumption.
Practical Cooking Tips
- Use a variety of vegetables based on seasonal availability.
- Want to make it even heartier? Add a cup of cooked pasta or rice towards the end of cooking.
- Always taste and adjust seasonings! Depending on the broth used, you may need more herbs or salt.
Variations to Explore
Feeling adventurous? Try adding diced bell peppers for sweetness or some spinach for a nutrient boost. You could even swap ground turkey for chicken or beef for a different flavor profile. If you’re looking to go vegetarian, chickpeas work wonderfully as a protein substitute!
Common Questions
What’s the prep time for this soup?
Preparation takes about 15-20 minutes, while the cooking time is approximately 35-40 minutes.
Can I use different vegetables?
Absolutely! This soup is very flexible; feel free to add in whatever veggies you enjoy or need to use up!
How do I make this gluten-free?
This recipe is naturally gluten-free! Just be sure to check that the broth and any spices used are labeled gluten-free.
Now that you have everything you need, it’s time to roll up your sleeves and start cooking! Trust me, this Turkey Vegetable Soup will be one of your new go-to meals for those cozy dinners at home. Enjoy!
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Turkey Vegetable Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Low Carb, Gluten-Free
Description
Warm, hearty, and packed with flavor, this Turkey Vegetable Soup is a family favorite, perfect for chilly evenings. It’s nutritious and budget-friendly, making it a wholesome meal for everyone.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme
- 10–12 cups chicken or turkey broth
- 4–5 large carrots, chopped
- 1½ cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can white beans
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley (optional, for garnish)
- Pesto and parmesan cheese (optional, for serving)
Instructions
- In a large soup pot, add the ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
- Once cooked, turn off the heat and drain the fat.
- Turn the heat back on to medium and add the minced garlic and all the spices. Cook until fragrant.
- Pour in 10-12 cups of broth and bring to a boil.
- Add the carrots, followed by celery, sweet potato, and coleslaw cabbage. Stir in thyme sprigs if using fresh.
- Stir in the canned diced tomatoes and drained white beans.
- Once boiling, reduce to a medium simmer for about 20 minutes, then stir in zucchini and yellow squash. Let simmer for an additional 5-10 minutes.
- Serve hot, garnished with pesto and parmesan if desired.
Notes
For a heartier dish, consider adding cooked pasta or rice at the end of cooking. This recipe is adaptable for different vegetables.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg