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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/turkey-vegetable-soup-recipe/