Turkey Vegetable Soup Recipe

Introduction

This Turkey Vegetable Soup is a hearty and wholesome meal perfect for chilly days. Packed with lean ground turkey and a colorful mix of fresh vegetables, it’s flavorful, nourishing, and easy to customize. Whether you’re meal prepping or looking for a cozy dinner, this soup hits the spot.

Ingredients

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 cloves garlic, smashed and minced (at least 1 tablespoon)
• 2 & 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon celery seed
• 1 teaspoon basil
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried thyme or 6 fresh thyme sprigs
• 10-12 cups chicken or turkey broth
• 4-5 large carrots, chopped
• 1 & 1/2 cups celery, chopped
• 1 sweet potato, peeled and chopped
• 2 cups coleslaw cabbage (or more to taste)
• 1 (14-oz) can diced tomatoes (fire roasted preferred)
• 1 (14-oz) can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Chopped parsley, to garnish (optional)
• Pesto, to garnish individual bowls (optional)
• Parmesan cheese, to garnish (optional)

Instructions

1. Step 1: In a very large soup pot (at least 6-quart), add ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
2. Step 2: Turn off the heat and drain the fat. You can do this by tilting the pot, removing the grease with a spoon into a foil-lined bowl, then discarding once hardened.
3. Step 3: Return the pot to medium heat. Add minced garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Cook until fragrant.
4. Step 4: Pour in 10-12 cups broth. For deeper flavor, use a mix of chicken broth and water with turkey base, or all chicken broth.
5. Step 5: Bring to a boil over high heat. Add harder vegetables first: carrots, celery, sweet potato, and coleslaw cabbage. If using fresh thyme, add sprigs now.
6. Step 6: Stir in diced tomatoes with juice and drained white beans.
7. Step 7: Lower heat to a medium simmer. Cover and cook about 20 minutes until carrots and sweet potato are nearly tender.
8. Step 8: Add chopped zucchini and yellow squash. Continue simmering 5-10 minutes until tender.
9. Step 9: Skim off any foam on top. Remove fresh thyme sprigs if used.
10. Step 10: Serve hot, garnished with pesto, parmesan, or parsley as desired.
11. Slow Cooker Option: Follow steps 1-3 on the stovetop, then transfer mixture to slow cooker. Add broth and all veggies except zucchini and squash. Cook on low 4-5 hours or high 2-3 hours, until carrots are tender. Add zucchini and squash and cook 30 more minutes.

Tips & Variations

• Substitute sweet potato with extra carrots if you prefer a milder sweetness.
• Add more crushed red pepper for extra heat or omit for a milder soup.
• Use kale or spinach instead of cabbage for a different green.
• For a thicker soup, pureé part of it with an immersion blender before adding the squash.
• If you don’t have turkey base, using all chicken broth works perfectly fine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will keep a similar flavor and texture.

Can I make this soup vegetarian?

To make it vegetarian, omit the ground turkey and use vegetable broth. You might want to add extra beans or lentils for protein.

Turkey Vegetable Soup Recipe

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★★★★★

4.8 from 115 reviews

This hearty Turkey Vegetable Soup is a comforting and nutritious meal packed with ground turkey, a variety of fresh vegetables, and aromatic herbs and spices. Perfect for a wholesome family dinner, it can be made on the stovetop or in a slow cooker, offering flexibility for busy schedules. The soup features tender turkey, carrots, celery, sweet potatoes, cabbage, zucchini, squash, diced tomatoes, and white beans simmered in a flavorful broth, garnished optionally with parsley, pesto, and parmesan for an extra burst of flavor.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 cloves garlic, smashed and minced (at least 1 tablespoon)

Spices and Herbs

• 2 & 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon celery seed
• 1 teaspoon basil
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried thyme or 6 fresh thyme sprigs

Broth and Liquids

• 10–12 cups chicken or turkey broth

Vegetables & Legumes

• 4–5 large carrots, chopped
• 1 & 1/2 cups celery, chopped
• 1 sweet potato, peeled and chopped
• 2 cups coleslaw cabbage (or more to taste)
• 1 (14-oz) can diced tomatoes (fire roasted preferred)
• 1 (14-oz) can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped

Optional Garnishes

• Chopped parsley (optional; low calorie)
• Pesto (optional; adds calories)
• Parmesan cheese to garnish (optional; adds calories)

Instructions

1. Brown the Turkey and Onion: In a very large soup pot with at least 6-quart capacity, add 2 pounds ground turkey and a chopped onion. Cook over medium-high heat, breaking up the turkey with a spoon until browned and cooked through.
2. Drain Fat: Turn off the heat. Carefully drain excess fat from the pot by tilting and spooning it into a foil-lined bowl. Refrigerate the fat until hardened and discard it to reduce greasiness.
3. Sauté Garlic and Spices: Turn the heat back on to medium. Add minced garlic and all the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Cook while stirring until the garlic and spices become fragrant, about 1-2 minutes.
4. Add Broth: Pour in 10-12 cups of chicken or turkey broth. If using Better than Bouillon turkey base, mix 4 teaspoons with 4 cups water plus 8 cups chicken broth to reach desired quantity and flavor. Add fresh thyme sprigs now if using.
5. Add Hard Vegetables: Bring the soup to a boil over high heat. Add chopped carrots, celery, sweet potato, and coleslaw cabbage. Adjust vegetable quantities based on preference, omitting or increasing as desired.
6. Add Tomatoes and Beans: Stir in the entire can of diced tomatoes with their juice and the drained white beans.
7. Simmer Vegetables: Reduce heat to medium-low to maintain a gentle simmer. Cook for about 20 minutes until the carrots and sweet potatoes are nearly fork-tender.
8. Add Squash: Add chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes until these vegetables are tender but not mushy.
9. Skim Foam and Remove Herb Stems: If foam accumulates on the surface of the soup, skim it off with a spoon. Remove and discard fresh thyme sprigs if used.
10. Serve and Garnish: Ladle the hot soup into bowls. Garnish with optional chopped parsley for a low-calorie option, or add pesto and shredded parmesan cheese for added flavor and richness.
11. Slow Cooker Option: Follow steps 1 to 3 on the stovetop to sauté turkey, onion, garlic, and spices. Transfer this mixture to the slow cooker, adding broth and all vegetables except zucchini and yellow squash. Cook on low for 4-5 hours or high for 2-3 hours, until carrots are tender. Then add the zucchini and squash and cook for an additional 30 minutes until tender.

Notes

• If you prefer a thinner soup, add more broth or water to adjust consistency.
• Sweet potato can be omitted or replaced with more carrots for a milder sweetness.
• UseBetter than Bouillon turkey base or chicken broth for a richer flavor base.
• Skimming the fat and foam improves texture and clarity of the soup.
• This soup freezes well—cool completely before storing in airtight containers for up to 3 months.
• Optional garnishes add extra flavor but also calories; parsley is a great low-calorie garnish.
• Adjust the crushed red pepper to control the spice level based on your preference.

Keywords: Turkey soup, vegetable soup, healthy soup, ground turkey recipe, low fat soup, comforting soup