What could be more comforting than a steaming bowl of soup on a chilly day? Turkey Vegetable Soup is a hearty, nutritious option that’s bursting with flavor and packed with veggies. This dish is perfect for those looking for a meal that’s not only satisfying but also easy to prepare. Whether you’re serving it on a quiet weeknight or sharing it with friends and family, this soup has something for everyone.

Why Make This Recipe

Turkey Vegetable Soup is more than just a delicious meal; it’s a wonderful way to incorporate healthy ingredients into your diet. Ground turkey is a lean protein that keeps the soup healthy, while the assorted vegetables add a variety of textures and nutrients. This recipe is also highly customizable, allowing you to modify the ingredients based on your preferences. Plus, it’s perfect for meal prep, providing several servings that can be easily reheated throughout the week.

How to Make Turkey Vegetable Soup

Making Turkey Vegetable Soup is a straightforward process that anyone can master. Here’s how you can create this delicious dish in just a few simple steps.

Ingredients

2 pounds ground turkey
1 large onion (chopped)
4 cloves garlic (smashed and minced, at least 1 tablespoon)
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
10-12 cups chicken or turkey broth
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 if preferred)
1 (14-oz) can white beans
1 zucchini (chopped)
1 yellow squash (chopped)
Chopped parsley (to garnish, optional; low calorie!)
Pesto (to garnish individual bowls, optional and not low calorie!)
Parmesan cheese to garnish (optional, not low calorie!)

Directions

In a very large soup pot (at least a 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
Once cooked, drain the fat. A helpful tip is to line a small bowl with foil, tilt the pot, and scoop the grease out. Refrigerate the fat until it hardens for easy disposal.
Return the pot to medium heat and add the minced garlic along with the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if using dried). Cook until fragrant.
Pour in 10-12 cups of broth. If you prefer, use 8 cups of chicken broth and 4 cups of water mixed with 4 teaspoons of Better than Bouillon Turkey Base for added flavor.
Increase the heat to high to bring to a boil. Add the chopped carrots, celery, sweet potato, and coleslaw cabbage, starting with the hardest vegetables first. If using fresh thyme, add the thyme sprigs at this stage.
Introduce the can of diced tomatoes with their juice along with the drained white beans.
Once boiling, reduce the heat to a medium simmer and let cook for about 20 minutes, until the carrots and sweet potato are nearly fork-tender.
Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until the squash is tender.
If there is any foam on top, skim it off. Remove and discard the stems if using fresh thyme.
Serve the soup hot, garnished with pesto and shredded parmesan for a rich touch. Parsley makes a great, calorie-free option as well.

Slow Cooker Instructions

For a slow cooker version, brown the turkey and onion in a skillet before transferring them to the slow cooker. Add all remaining ingredients and cover. Cook on low for 6-8 hours or high for 4 hours.

How to Serve Turkey Vegetable Soup

Turkey Vegetable Soup is perfect on its own or served with warm, crusty bread for dipping. Consider adding a side salad for a complete meal. Feel free to offer toppings like shredded cheese, fresh herbs, or a dollop of sour cream to enhance the flavor.

How to Store Turkey Vegetable Soup

Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to three months.

Tips to Make Turkey Vegetable Soup

Customize your veggies based on what you have on hand or your personal taste.
If you’re looking for extra protein, consider adding more beans or lentils.
Adjust the seasoning to your preference, keeping in mind that flavors will deepen as the soup sits.
Make a larger batch to enjoy leftovers throughout the week or freeze for later.

Variation

You can easily convert this soup to be vegetarian by substituting turkey with plant-based meat alternatives and using vegetable broth instead. Add extra beans or legumes for protein, and increase the variety of vegetables to maintain texture and flavor.

FAQs

Can I use a different type of meat?
Absolutely! Ground beef or chicken can be substituted for turkey if preferred.

Is this soup gluten-free?
Yes, this recipe is gluten-free as long as the broth and canned goods used are gluten-free. Always check the labels.

Can I add pasta or rice to this soup?
Yes, feel free to add cooked pasta or rice to the soup. Just be mindful of adjusting the broth quantity as needed since these ingredients will absorb some liquid.