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Turkey Vegetable Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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