Turkey Vegetable Soup

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Bowl of nutritious Turkey Vegetable Soup with fresh vegetables and tender turkey.
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Why Make This Recipe

Turkey Vegetable Soup is not only delicious but also loaded with healthy ingredients. This soup provides a warm and comforting meal, perfect for chilly days. It’s a simple way to include plenty of vegetables in your diet and is a great way to use up any leftover turkey. Plus, it can easily be made in one pot, saving you time on cleanup.

How to Make Turkey Vegetable Soup

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

Directions:

  1. In a very large soup pot (at least a 6-quart capacity), add 2 pounds of ground turkey and the chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
  2. After the turkey is browned, turn off the heat and drain the fat. A good method is to line a small bowl with foil, tilt the pot, and spoon out the grease. Refrigerate the fat to discard later.
  3. Turn the heat back on to medium. Add 4 cloves of minced garlic and all the spices: 2 and 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, and 1/4 to 1/2 teaspoon crushed red pepper. Cook until fragrant.
  4. Add 10-12 cups of broth. You can use 8 cups of chicken broth and 4 cups of water with 4 teaspoons of Better than Bouillon Turkey Base for extra flavor. You can also use all chicken broth or water and chicken/turkey base as needed.
  5. Raise the heat to high to bring the soup to a boil. Add the vegetables, starting with the harder ones. Chop the carrots and add them, followed by the celery, sweet potato, and coleslaw cabbage.
  6. Add the thyme sprigs if using fresh thyme and the can of diced tomatoes with their juice. Drain the white beans and add them as well.
  7. Once boiling, lower the heat to a medium simmer. Allow it to simmer for about 20 minutes until the carrots and sweet potato are almost fork tender.
  8. Add the chopped zucchini and yellow squash. Continue to simmer for another 5-10 minutes until the squash is tender.
  9. Skim off any foam that may have gathered on top. If using fresh thyme, remove and discard the stems.
  10. Serve the soup hot, garnishing each bowl with a spoonful of pesto and some shredded parmesan, if desired. Parsley makes a nice, calorie-free garnish.

Slow Cooker Instructions:

You can also make this soup in a slow cooker. Brown the turkey and onion in a pan first, then transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

How to Serve Turkey Vegetable Soup

Turkey Vegetable Soup is best served hot. You can pair it with crusty bread or a simple salad for a complete meal. For added flavor, offer sour cream, pesto, or parmesan cheese as garnishes.

How to Store Turkey Vegetable Soup

Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Tips to Make Turkey Vegetable Soup

  • Adjust the vegetables based on what you have available. The recipe is flexible!
  • If you prefer a heartier soup, you can add more beans or grains like quinoa or barley.
  • Taste and adjust the seasonings as you go to suit your personal preference.

Variation

For a spicy kick, add more crushed red pepper or a diced jalapeño pepper to the mixture. You can also experiment with different herbs like rosemary or cilantro.

FAQs

Can I use ground chicken instead of turkey?
Yes, chicken is a great substitute, and it adds a different flavor to the soup.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as all the ingredients do not contain gluten. Just ensure your broth is gluten-free.

Can I use fresh veggies instead of frozen?
Absolutely! Fresh vegetables are recommended for the best flavor and texture. Just make sure to chop them as directed.

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Turkey Vegetable Soup

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  • Author: jake-hollander
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free
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Description

A warm and comforting soup loaded with healthy ingredients and leftover turkey, perfect for chilly days.

Ingredients

Scale
  • 2 pounds ground turkey
  • 1 large onion (chopped)
  • 4 cloves garlic (smashed and minced)
  • 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
  • 1 (14-oz) can white beans
  • 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. In a large soup pot, add ground turkey and chopped onion. Sauté over medium-high heat until turkey is browned.
  2. Drain the fat after browning the turkey, then add minced garlic and all spices. Cook until fragrant.
  3. Add chicken broth, and bring to a boil.
  4. Add harder vegetables first: carrots, celery, sweet potato, and coleslaw cabbage. Add thyme and tomatoes.
  5. Once boiling, reduce heat and simmer for about 20 minutes.
  6. Add zucchini and yellow squash, then continue to simmer for another 5-10 minutes.
  7. Serve hot, garnished with pesto and parmesan, if desired.

Notes

Adjust vegetables based on availability. Can be made in a slow cooker.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop / Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 25g
  • Cholesterol: 90mg

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