Turkey Vegetable Soup Recipe

Introduction

This Turkey Vegetable Soup is a hearty, flavorful meal perfect for cozy nights. Packed with lean ground turkey and a variety of fresh vegetables, it’s both nutritious and comforting. Ideal for batch cooking and easy to customize to your taste.

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

Instructions

1. Step 1: In a very large soup pot (at least 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
2. Step 2: Turn off the heat and drain the fat from the pot. For easy cleanup, line a small bowl with foil, tilt the pot carefully, and spoon the grease into the bowl. Refrigerate until hardened, then discard.
3. Step 3: Return the pot to medium heat. Add the minced garlic and all 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, stirring regularly.
4. Step 4: Pour in 10-12 cups of broth. You can use all chicken broth, or a mix of broth and water with a flavor base. Bring the mixture to a boil over high heat.
5. Step 5: Add the chopped carrots first, followed by celery, sweet potato, and coleslaw cabbage. If using fresh thyme, add the sprigs now. Adjust vegetable amounts according to your preferences.
6. Step 6: Stir in the canned diced tomatoes with their juice and the drained white beans.
7. Step 7: Reduce heat to medium to maintain a gentle simmer. Cook for about 20 minutes, until the carrots and sweet potato are nearly fork-tender.
8. Step 8: Add the chopped zucchini and yellow squash. Continue simmering 5-10 minutes until the squash is tender.
9. Step 9: Skim any foam from the surface if needed. Remove fresh thyme sprigs and discard.
10. Step 10: Serve the soup hot. Garnish with parsley, a spoonful of pesto, and shredded parmesan if desired.
11. Step 11 (Slow Cooker Option): After sautéing garlic and spices with turkey (steps 1-3), transfer everything to a slow cooker. Add broth and all vegetables except zucchini and yellow squash.
12. Step 12: Cook on low for 4-5 hours, or high for 2-3 hours, until carrots are tender.
13. Step 13: Add zucchini and squash, cooking another 30 minutes until soft.

Tips & Variations

• If you prefer, swap sweet potato for additional carrots or other root vegetables.
• Adjust crushed red pepper to your preferred spice level or omit for a milder flavor.
• Use low-sodium broth and adjust salt to control sodium levels.
• Try adding kale or spinach in the last few minutes of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot throughout. This soup also freezes well—freeze in portions for up to 3 months and 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 works well as a substitute and will provide a similar texture and flavor.

Is it okay to skip the beans?

Absolutely! If you prefer a lower-carb option or dislike beans, simply leave them out or replace with another vegetable.

Turkey Vegetable Soup Recipe

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4.7 from 99 reviews

A hearty and flavorful Turkey Vegetable Soup packed with ground turkey, a medley of fresh vegetables, and aromatic herbs, perfect for a wholesome and comforting meal. This recipe can be made on the stovetop or in a slow cooker, offering flexibility for your cooking preferences.

• Author: rami
• 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)

Seasonings and 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
• 1/2 teaspoon dried thyme or 6 fresh thyme sprigs

Liquids

• 10–12 cups chicken or turkey broth (or broth made with 8 cups chicken broth + 4 cups water + 4 teaspoons Better than Bouillon Turkey Base)

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

Garnishes (optional)

• Chopped parsley
• Pesto
• Parmesan cheese

Instructions

1. Sauté Turkey and Onion: In a large soup pot (minimum 6-quart capacity), add the ground turkey and chopped onion. Heat over medium-high, breaking up the turkey to crumble as it cooks until the meat is browned.
2. Drain Fat: Turn off the heat and carefully drain the fat from the pot. Use a foil-lined bowl to collect the fat by tilting the pot and spooning the grease out. Refrigerate the collected fat until hardened and discard.
3. Add Garlic and Spices: Turn the heat back on to medium; add minced garlic and all the spices (kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme if dried). Cook until the garlic and spices are fragrant, stirring frequently.
4. Add Broth: Pour in 10-12 cups of broth. You can use all chicken broth or a combination of broth and water with Better than Bouillon Turkey Base for enhanced flavor.
5. Bring to Boil and Add Hard Vegetables: Increase heat to high and bring to a boil. Add chopped carrots, celery, sweet potato, and coleslaw cabbage. If using fresh thyme sprigs, add them now alongside the broth.
6. Add Tomatoes and Beans: Stir in the canned diced tomatoes including juice, and the drained white beans.
7. Simmer Vegetables: Reduce heat to medium and simmer for about 20 minutes, until carrots and sweet potatoes are fork tender.
8. Add Squash: Stir in chopped zucchini and yellow squash. Continue simmering for an additional 5-10 minutes until the squash is tender.
9. Skim Foam and Remove Herbs: If foam forms on top of the soup, skim it off with a spoon. Remove fresh thyme sprigs and discard.
10. Serve and Garnish: Serve hot, garnished with optional chopped parsley, a spoonful of pesto, and shredded parmesan cheese if desired.
11. Slow Cooker Option – Saute: Follow steps 1 through 3 to sauté the turkey, onion, garlic, and spices.
12. Slow Cooker – Combine Ingredients: Transfer the sautéed mixture to a slow cooker. Add all broth and vegetables except the zucchini and yellow squash.
13. Slow Cooker – Cook Vegetables: Cook on low for 4-5 hours or high for 2-3 hours, until carrots are tender.
14. Slow Cooker – Add Squash: Add zucchini and yellow squash and cook for another 30 minutes or until tender.

Notes

• You can adjust the vegetables to your preference; omit or substitute any favorites.
• Using Better than Bouillon Turkey Base adds rich flavor but can be replaced with broth or stock.
• Skimming foam helps keep the soup clear and improves presentation.
• Garnishes like pesto and parmesan cheese add extra flavor but also increase calories.
• This soup is forgiving and flexible, perfect for meal prep or batch cooking.
• Use fresh thyme sprigs for an aromatic boost or dried thyme for convenience.
• Drain canned beans to avoid excess sodium and less liquid in the soup.

Keywords: turkey vegetable soup, healthy turkey soup, low fat soup, autumn soup, winter soup, easy turkey soup, hearty soup recipe