Description

This hearty Turkey Vegetable Soup is a flavorful, nutritious, and comforting meal perfect for any season. Made with lean ground turkey, a medley of fresh vegetables, aromatic herbs and spices, and simmered in a rich broth, this soup is both filling and healthy. It can be made on the stovetop or easily adapted for slow cooking. The soup is versatile and forgiving, allowing you to adjust vegetables to your liking, and can be garnished with fresh parsley, pesto, and parmesan for added 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 dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon celery seed
1 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme or 6 fresh thyme sprigs

Broth and Liquids

10–12 cups chicken or turkey broth (or homemade broth with Better than Bouillon turkey base)

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

Garnishes (Optional)

Chopped parsley
Pesto (adds calories)
Parmesan cheese (adds calories)

Instructions

Brown the Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and one chopped onion. Cook over medium-high heat, breaking up the turkey with a spoon until browned.
Drain Excess Fat: Turn off heat and carefully remove excess fat from the pot. Use a spoon and a foil-lined bowl to collect the grease; refrigerate the bowl until fat solidifies and discard it.
Sauté Garlic and Spices: Turn the heat back on to medium. Add 4 cloves 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, stirring frequently.
Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can use store-bought broth or make your own using water and Better than Bouillon turkey base (1 teaspoon base per cup of water). Bring the mixture to a boil over high heat.
Add Hard Vegetables: Add chopped carrots, celery, sweet potato, and coleslaw cabbage to the pot along with fresh thyme sprigs if using. These take longer to cook and should be added first.
Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice. Drain and add the white beans to the pot.
Simmer the Soup: Reduce heat to a medium simmer, keeping the soup gently bubbling. Let it cook for about 20 minutes until carrots and sweet potatoes are nearly fork-tender.
Add Squash: Stir in chopped zucchini and yellow squash. Continue simmering for 5 to 10 minutes until squash is tender.
Skim Foam and Remove Thyme Stems: Skim any foam from the surface of the soup with a spoon. If fresh thyme was used, remove and discard the stems.
Serve and Garnish: Ladle soup into bowls while hot. Garnish with chopped parsley for a low-calorie option or add a spoonful of pesto and shredded Parmesan cheese for extra flavor and richness.
Slow Cooker Option: After sautéing garlic and spices with the turkey (steps 1-3), transfer the mixture to a slow cooker. Add 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. Add zucchini and squash and cook for an additional 30 minutes until tender before serving.

Notes

You can adjust vegetable quantities and types based on preference; this soup is very forgiving.
To make broth from base: 1 teaspoon Better than Bouillon turkey base + 1 cup water = 1 cup broth.
Draining fat after browning turkey reduces excess grease and calories.
If you prefer a spicier soup, add more crushed red pepper flakes.
Garnishes like pesto and Parmesan cheese add flavor but also increase calorie content.
Use fresh thyme sprigs for more aromatic flavor; remove stems before serving.
This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Turkey vegetable soup, healthy turkey soup, ground turkey soup, low fat soup, hearty vegetable soup, turkey stew, easy soup recipe