Turkey Vegetable Soup Recipe

Introduction

This hearty Turkey Vegetable Soup is a flavorful, comforting dish perfect for any season. Packed with ground turkey, fresh vegetables, and aromatic spices, it’s a nutritious meal that’s easy to make and share.

Ingredients

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 cloves garlic, smashed and minced (about 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 for garnish (optional)
• Pesto for garnish (optional)
• Parmesan cheese to garnish (optional)

Instructions

1. Step 1: In a very large soup pot (at least 6-quart capacity), add ground turkey and chopped onion. Cook over medium-high heat, breaking up the turkey as it browns.
2. Step 2: Turn off the heat and drain the fat. To do this easily, line a small bowl with foil, tilt the pot, and spoon the grease into the bowl. Refrigerate until hardened and discard.
3. Step 3: Return heat to medium. 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 of broth. You can use straight chicken or turkey broth, or make broth with water and bouillon base (1 cup water + 1 teaspoon base = 1 cup broth).
5. Step 5: Bring the soup to a boil over high heat. Add chopped carrots, celery, sweet potato, and coleslaw cabbage. If using fresh thyme, add sprigs now. Adjust vegetable amounts as you prefer.
6. Step 6: Stir in diced tomatoes with their juice and the drained white beans.
7. Step 7: Reduce heat to medium and simmer gently for about 20 minutes until carrots and sweet potato are nearly tender.
8. Step 8: Add chopped zucchini and yellow squash. Continue to simmer for another 5–10 minutes until the squash is tender.
9. Step 9: Skim off any foam from the surface if necessary. Remove and discard fresh thyme stems if used.
10. Step 10: Serve hot, garnished with parsley, a spoonful of pesto, or shredded parmesan if desired.
11. Step 11 (Slow Cooker): Follow steps 1–3 on the stove, then transfer to a slow cooker. Add broth and all vegetables except zucchini and squash.
12. Step 12 (Slow Cooker): Cook on low for 4–5 hours or high for 2–3 hours until carrots are tender.
13. Step 13 (Slow Cooker): Add zucchini and yellow squash and cook for an additional 30 minutes until tender.

Tips & Variations

• Substitute ground chicken or turkey sausage if preferred for different flavor.
• Adjust the level of crushed red pepper to control the soup’s spiciness.
• Feel free to swap out vegetables based on what you have on hand; the soup is very forgiving.
• Use fresh herbs when possible for the best flavor, adding them toward the end of cooking.
• For a thicker soup, mash some beans before adding or simmer uncovered for a while.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. 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 frozen vegetables instead of fresh?

Yes, frozen vegetables can be used and are a convenient alternative. Add them later in the cooking process to avoid overcooking.

Is it necessary to drain the fat after browning the turkey?

Draining the fat helps reduce grease in the soup for a cleaner flavor, but you can skip this step if you prefer a richer broth.

Turkey Vegetable Soup Recipe

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★★★★★

4.7 from 97 reviews

• Author: Lila
• Total Time: 1 hour 5 minutes
• Yield: 15 servings 1x
• Diet: Low Fat

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Description

This hearty and nutritious Turkey Vegetable Soup features ground turkey simmered with a variety of fresh vegetables and flavorful herbs and spices. Perfectly balanced for a comforting meal, this soup is versatile, forgiving, and easy to customize. Ideal for preparing ahead and serving hot with optional garnishes like pesto, parmesan cheese, or fresh parsley.

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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 Seasonings

• 2 ½ 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 flakes
• ½ teaspoon dried thyme or 6 fresh thyme sprigs

Broth and Base

• 10–12 cups chicken or turkey broth (or broth made with Better than Bouillon Turkey Base and water)

Vegetables

• 4–5 large carrots, chopped
• 1 ½ cups celery, chopped
• 1 sweet potato, peeled and chopped
• 2 cups coleslaw cabbage (or more to taste)
• 1 (14-oz) can diced tomatoes (preferably fire roasted)
• 1 (14-oz) can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped

Optional Garnishes

• Chopped parsley (calorie-free garnish)
• Pesto (adds calories)
• Parmesan cheese (adds calories)

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Instructions

1. Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and the chopped onion. Cook over medium-high heat, crumbling the turkey until browned.
2. Drain Fat: Turn off heat and carefully drain the fat from the pot. Use a foil-lined bowl to catch the grease, refrigerate to harden, then discard the fat.
3. Cook Garlic and Spices: Return heat to medium. Add the 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, about 1-2 minutes.
4. Add Broth: Pour in 10-12 cups of chicken or turkey broth. If using base and water, mix accordingly (1 cup water + 1 teaspoon base = 1 cup broth).
5. Boil and Add Vegetables: Bring the soup to a boil over high heat. Add chopped carrots, celery, sweet potato, coleslaw cabbage, and fresh thyme sprigs if using. Stir well.
6. Add Tomatoes and Beans: Stir in the entire can of diced tomatoes (with juice) and drained white beans.
7. Simmer for Tenderness: Lower heat to medium simmer and cook for about 20 minutes until carrots and sweet potato are nearly fork-tender.
8. Add Squash: Add chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes until the squash is tender.
9. Skim Foam and Remove Herbs: Skim off any foam that has formed on top. Remove and discard thyme stems if fresh thyme was used.
10. Serve and Garnish: Ladle soup into bowls. Garnish with optional chopped parsley, pesto, and/or parmesan cheese as desired.
11. Slow Cooker Option Step 1: Follow steps 1-3 for sautéing turkey, onion, garlic, and spices on the stovetop.
12. Slow Cooker Option Step 2: Transfer the turkey mixture to a slow cooker. Add broth and all vegetables except zucchini and yellow squash.
13. Slow Cook: Cook on low for 4-5 hours or on high for 2-3 hours until the carrots are tender.
14. Add Squash and Continue Cooking: Add zucchini and yellow squash to the slow cooker. Cook for an additional 30 minutes until tender.

Notes

• You can adjust the amount or type of vegetables to suit your preference or based on availability.
• Sweet potato adds a subtle sweetness but can be omitted or substituted if preferred.
• Using the Better than Bouillon turkey base enhances flavor if chicken broth is not available.
• Garnishes like pesto and parmesan cheese add flavor but also additional calories.
• Drain the fat properly for a leaner, healthier soup.
• If fresh thyme is used, remember to remove the sprigs before serving.
• This recipe is freezer-friendly and can be made in batches for meal prep.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: turkey vegetable soup, healthy turkey soup, low fat soup, ground turkey recipes, vegetable soup, easy soup recipe