Turkey Vegetable Soup Recipe

Introduction

This comforting turkey vegetable soup is packed with wholesome ingredients and rich flavors. It’s a hearty, nourishing meal perfect for cozy nights or meal prep. Filled with fresh vegetables and tender ground turkey, it’s both satisfying and healthy.

Ingredients

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 cloves garlic, smashed and minced (at least 1 tablespoon)
• 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
• ½ teaspoon dried thyme or 6 fresh thyme sprigs
• 10-12 cups chicken or turkey broth
• 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 (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 individual bowls (optional)
• Parmesan cheese, for garnish (optional)

Instructions

1. Step 1: In a very large soup pot (at least 6-quart capacity), add ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
2. Step 2: Turn off heat and drain the fat. To do this cleanly, line a small bowl with foil, tilt the pot, and spoon out the grease. Refrigerate the fat until hardened and discard.
3. Step 3: Turn heat back 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 using dried). Cook until fragrant.
4. Step 4: Pour in 10-12 cups broth. You can use all chicken broth, or a combination of broth and water with turkey or chicken base for extra flavor.
5. Step 5: Bring to a boil over high heat. Add chopped carrots, celery, sweet potato, and coleslaw cabbage along with fresh thyme sprigs if using.
6. Step 6: Add diced tomatoes with their juice and drained white beans to the pot.
7. Step 7: Reduce heat to a medium simmer and cook for about 20 minutes until carrots and sweet potato are nearly fork tender.
8. Step 8: Stir in chopped zucchini and yellow squash. Simmer for another 5-10 minutes until squash is tender.
9. Step 9: Skim off any foam from the surface. Remove and discard fresh thyme sprigs if used.
10. Step 10: Serve the soup hot, garnished with chopped parsley, a spoonful of pesto, and/or shredded parmesan if desired.
11. Step 11: Slow Cooker Option: After sautéing garlic and spices with turkey (steps 1-3), transfer mixture to slow cooker. Add broth and all vegetables except zucchini and squash. Cook on low for 4-5 hours or high for 2-3 hours until carrots are tender. Add zucchini and squash last, cooking for an additional 30 minutes until softened.

Tips & Variations

• Substitute sweet potato with more carrots or other root vegetables to suit your taste.
• Use fresh herbs when possible for brighter flavor, but dried herbs work well too.
• Add other beans or legumes for extra protein and texture.
• For a spicier kick, increase the crushed red pepper or add a dash of cayenne.
• Adjust broth quantity depending on preferred soup thickness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop 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 as a good substitute and will yield a similar flavor and texture.

Is this soup suitable for freezing?

Absolutely. This turkey vegetable soup freezes well. Cool completely before freezing and use within three months for best quality.

Turkey Vegetable Soup Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

A hearty and flavorful Turkey Vegetable Soup packed with ground turkey, a variety of fresh vegetables, and aromatic spices. Perfect for a nutritious, comforting meal that’s flexible and easy to prepare on the stovetop or slow cooker.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meat & Aromatics

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

Spices & Seasonings

• 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

Liquids & Broth

• 10–12 cups chicken or turkey broth

Vegetables

• 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 (low calorie garnish)
• Pesto (for individual bowls, adds calories)
• Parmesan cheese (optional, adds calories)

Instructions

1. Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and chopped onion. Cook over medium-high heat, crumbling the turkey until browned and the onion softens.
2. Drain Fat: Turn off the heat and carefully drain the rendered fat from the pot. Use a spoon and a lined bowl to remove and discard the fat safely.
3. Add Garlic and Spices: Return 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 using dried). Cook until fragrant.
4. Add Broth: Pour in 10-12 cups chicken or turkey broth. Use a combination of broth and water with base if preferred for enhanced flavor.
5. Add Vegetables (Except Squash): Bring the mixture to a boil over high heat. Add chopped carrots, celery, sweet potato, coleslaw cabbage, and fresh thyme sprigs if using.
6. Add Tomatoes and Beans: Add canned diced tomatoes with juice and drained white beans to the pot.
7. Simmer Vegetables: Lower heat to medium simmer. Cook for about 20 minutes until carrots and sweet potatoes are nearly fork-tender.
8. Add Squash: Add chopped zucchini and yellow squash and simmer an additional 5-10 minutes until squash is tender.
9. Finishing Touches: Skim off any foam on top and remove fresh thyme stems if used.
10. Serve and Garnish: Serve hot. Garnish bowls with parsley, pesto, and/or Parmesan cheese as desired.
11. Slow Cooker Option – Step 1: Follow steps 1-3 to sauté turkey, onion, garlic, and spices.
12. Slow Cooker Option – Step 2: Transfer mixture to slow cooker. Add broth and all vegetables except zucchini and squash.
13. Slow Cooker Option – Step 3: Cook on low for 4-5 hours or high for 2-3 hours until carrots are tender.
14. Slow Cooker Option – Step 4: Add zucchini and squash and cook another 30 minutes until tender.

Notes

• You can adjust the vegetable amounts and types depending on availability or preference; soup is forgiving.
• Use fire-roasted diced tomatoes for added depth of flavor.
• The rendered turkey fat can be discarded once cooled or saved for cooking other dishes if desired.
• Garnishes like pesto and parmesan add flavor but also increase calorie content.
• If using table salt instead of kosher salt, reduce salt quantity to avoid over-salting.
• Fresh thyme adds a more aromatic flavor than dried thyme.
• This recipe works well on the stovetop or slow cooker, offering flexibility.

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