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Turkey Vegetable Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 350
A hearty and flavorful soup combining ground turkey with fresh vegetables and spices, perfect for a comforting meal.

Ingredients

Meat

  • 907 grams ground turkey
  • 1 large onion (chopped)
  • 4 cloves garlic (smashed and minced)
  • 2.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon celery seed
  • 1 teaspoon basil
  • 0.25 teaspoon crushed red pepper
  • 0.5 teaspoon dried thyme (or 6 fresh thyme sprigs)
  • 2400 ml chicken or turkey broth (approximate 10-12 cups)
  • 4 large carrots (chopped)
  • 1.5 cups celery (chopped)
  • 1 sweet potato sweet potato (peeled and chopped)
  • 2 cups coleslaw cabbage (or more to taste)
  • 14 oz diced tomatoes (fire roasted preferred)
  • 14 oz white beans (drained)
  • 1 medium zucchini (chopped)
  • 1 yellow squash yellow squash (chopped)

Garnishes

  • to taste chopped parsley (optional; for garnish)
  • to taste pesto (optional for individual bowls)
  • to taste parmesan cheese (optional for garnish)

Instructions 

  • In a large pot, sauté ground turkey and onion until cooked; drain excess fat.
  • Add garlic and spices; cook until fragrant. Pour in broth and bring to a boil.
  • Add carrots, celery, sweet potato, cabbage, and tomatoes; simmer for 20 minutes.
  • Add zucchini and yellow squash; cook for another 5-10 minutes until tender. Skim foam if needed.
  • Remove thyme sprigs if used. Serve hot, garnished with parsley, pesto, and parmesan if desired.

Notes

This soup is versatile; feel free to adjust vegetables and seasonings to taste.
Calories: 350kcal
Cost: $15
Course: Main Course, Soup
Cuisine: American
Keyword: Turkey, Vegetables