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
- In a large soup pot, add ground turkey and chopped onion. Sauté over medium-high heat until turkey is browned.
- Drain the fat after browning the turkey, then add minced garlic and all spices. Cook until fragrant.
- Add chicken broth, and bring to a boil.
- Add harder vegetables first: carrots, celery, sweet potato, and coleslaw cabbage. Add thyme and tomatoes.
- Once boiling, reduce heat and simmer for about 20 minutes.
- Add zucchini and yellow squash, then continue to simmer for another 5-10 minutes.
- 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