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.

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 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)

Instructions

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.
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.
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.
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).
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.
Add Tomatoes and Beans: Stir in the entire can of diced tomatoes (with juice) and drained white beans.
Simmer for Tenderness: Lower heat to medium simmer and cook for about 20 minutes until carrots and sweet potato are nearly fork-tender.
Add Squash: Add chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes until the squash is tender.
Skim Foam and Remove Herbs: Skim off any foam that has formed on top. Remove and discard thyme stems if fresh thyme was used.
Serve and Garnish: Ladle soup into bowls. Garnish with optional chopped parsley, pesto, and/or parmesan cheese as desired.
Slow Cooker Option Step 1: Follow steps 1-3 for sautéing turkey, onion, garlic, and spices on the stovetop.
Slow Cooker Option Step 2: Transfer the turkey mixture to a slow cooker. Add broth and all vegetables except zucchini and yellow squash.
Slow Cook: Cook on low for 4-5 hours or on high for 2-3 hours until the carrots are tender.
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