Turkey Vegetable Soup Recipe

Introduction

This hearty Turkey Vegetable Soup is packed with nutritious ingredients and bursting with comforting flavors. Perfect for chilly days, it combines ground turkey, fresh vegetables, and aromatic herbs in a flavorful broth that warms the soul.

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 recommended)
• 1 (14-oz) can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Chopped parsley, for garnish (optional)
• Pesto, to garnish individual bowls (optional)
• Parmesan cheese, to garnish (optional)

Instructions

1. Step 1: In a very large soup pot (at least 6 quarts), add the 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 carefully drain the fat. To do this, line a small bowl with foil, tilt the pot, and spoon the grease into the bowl. Refrigerate until the fat solidifies, then discard.
3. Step 3: Return the pot to medium heat. 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 using dried. Stir and cook until fragrant.
4. Step 4: Pour in 10-12 cups of broth. You can combine chicken broth with water and bouillon base if desired for extra flavor.
5. Step 5: Bring the pot to a boil over high heat. Add the harder vegetables in order: carrots, celery, sweet potato, and coleslaw cabbage. If using fresh thyme, add the sprigs now.
6. Step 6: Stir in the diced tomatoes with their juice and the drained white beans.
7. Step 7: Reduce the heat to medium and simmer gently for about 20 minutes, until the carrots and sweet potatoes are nearly tender.
8. Step 8: Add the chopped zucchini and yellow squash, then simmer for an additional 5-10 minutes until the squash is tender.
9. Step 9: Skim off any foam from the surface and remove fresh thyme sprigs if used.
10. Step 10: Serve hot, garnished with parsley, a spoonful of pesto, and shredded parmesan if desired.
11. Step 11: Slow Cooker Option: After sautéing the garlic and spices with turkey (step 3), transfer everything to a slow cooker. Add broth and all vegetables except zucchini and squash. Cook on low for 4-5 hours or high for 2-3 hours. Add zucchini and squash and cook for another 30 minutes until tender.

Tips & Variations

• Feel free to omit the sweet potato or substitute with additional carrots or potatoes depending on your preference.
• Use fresh herbs like thyme and basil for brighter flavor, or dried herbs if fresh isn’t available.
• Add a dash of crushed red pepper for a touch of heat, adjusting to taste.
• Garnish with pesto and parmesan for richness, or parsley for a fresh, low-calorie touch.
• For a vegetarian version, replace turkey with extra beans and use vegetable broth.

Storage

Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave 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 ground chicken instead of turkey?

Yes, ground chicken can be substituted for ground turkey with similar results. The flavor will remain mild and the texture similar.

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

Draining excess fat helps reduce greasiness and creates a cleaner broth, but if you prefer a richer soup, you can leave some fat in.

Turkey Vegetable Soup Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

A hearty and nutritious Turkey Vegetable Soup packed with ground turkey, a medley of fresh vegetables, and savory herbs and spices. This comforting soup is perfect for a wholesome meal, offering a flavorful broth enhanced by turkey or chicken stock and tender vegetables. It can be prepared on the stovetop or in a slow cooker for convenience.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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 Herbs

• 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

Broth and Liquids

• 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 recommended)
• 1 (14-oz) can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped

Optional Garnishes

• Chopped parsley (optional, low calorie)
• Pesto (optional, higher calorie)
• Parmesan cheese (optional, adds calories)

Instructions

1. Brown the 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 as it cooks until browned and onions are softened.
2. Drain Excess Fat: Turn off the heat and carefully drain the fat from the pot. Using a foil-lined bowl, tilt the pot and spoon out the grease into the bowl. Refrigerate to harden the fat and discard.
3. Sauté Garlic and Spices: Return pot to medium heat. Add the minced garlic and all spices: 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, and 1/2 teaspoon thyme if using dried. Cook until garlic and spices are fragrant, about 1-2 minutes.
4. Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can use all broth or a combination of broth and water with Better than Bouillon Turkey Base for added flavor. Bring the mixture to a boil over high heat.
5. Add Hard Vegetables: Add chopped carrots, celery, sweet potato, and coleslaw cabbage to the boiling broth. If using fresh thyme sprigs, add them now. Adjust vegetable quantities as desired.
6. Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice and the drained white beans to the pot.
7. Simmer Vegetables: Reduce heat to medium to maintain a gentle simmer. Cook for about 20 minutes until carrots and sweet potato are nearly fork-tender.
8. Add Squash: Add chopped zucchini and yellow squash to the pot. Simmer for an additional 5-10 minutes until squash is tender.
9. Skim Foam and Remove Herbs: If any foam has formed on the surface, skim it off. Remove fresh thyme sprigs and discard their stems.
10. Serve and Garnish: Serve the soup hot. Garnish with optional chopped parsley, a spoonful of pesto, and shredded parmesan cheese if desired.
11. Slow Cooker Method Start: Follow steps 1-3 to sauté garlic and spices with turkey.
12. Transfer to Slow Cooker: Move the turkey-spice mixture to a slow cooker. Add all broth and vegetables except zucchini and yellow squash.
13. Cook Vegetables: Cook on low for 4-5 hours or on high for 2-3 hours until carrots are tender.
14. Add Squash and Finish: Stir in zucchini and yellow squash and cook for another 30 minutes or until tender.

Notes

• You can adjust the vegetable selection and quantities to suit your taste. For example, omit sweet potato if preferred and add additional carrots.
• To reduce salt, adjust the amount of kosher salt or omit crushed red pepper if you prefer less heat.
• Fat drained from the turkey can be saved for cooking other dishes, or discarded as preferred.
• Fresh thyme sprigs add a subtle, fresh flavor, but dried thyme is a good alternative.
• Garnishes such as pesto and parmesan enhance flavor but increase calorie content; parsley provides a low-calorie alternative.
• If using table salt instead of kosher salt, reduce quantity to avoid over-salting.

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