If you’re looking for a hearty, wholesome, and downright delicious way to warm up your day, you’ve got to try this Turkey Vegetable Soup Recipe. I absolutely love this soup because it’s packed with tender turkey, vibrant veggies, and soul-soothing broth that feels like a big, comforting hug in a bowl. Whether you’re meal prepping or craving something nourishing, this soup checks all the boxes—and trust me, once you try it, you’ll keep coming back for more!
Why You’ll Love This Recipe
- Rich, Layered Flavors: Using a perfect blend of spices and broth, this soup delivers deep, satisfying taste in every bite.
- Loaded with Veggies: You get a rainbow of textures and nutrients, making it both hearty and healthy.
- Flexible and Forgiving: Swap, add, or omit veggies as you like—the soup still turns out great every time.
- Perfect for Meal Prep: It stores and reheats beautifully, so it’s a go-to weeknight dinner or lunch prep.
Ingredients You’ll Need
Every ingredient in this Turkey Vegetable Soup Recipe works together to build a hearty, flavorful dish that’s still light on calories. When I shop, I look for fresh, firm vegetables and quality ground turkey—that combo lays the foundation for the tastiest soup.
- Ground turkey: Lean and protein-packed, it’s the heart of the soup and a great low-fat alternative to beef.
- Onion: Adds sweetness and depth when sautéed with turkey.
- Garlic: Fresh and aromatic, it wakes up those spices and broth.
- Kosher salt & black pepper: Essential for seasoning and bringing all the flavors together.
- Oregano, basil, thyme, smoked paprika, celery seed, garlic powder, crushed red pepper: These herbs and spices create that signature warming, savory profile I love.
- Chicken or turkey broth: I recommend a rich broth—homemade or a good-quality store brand—to boost umami flavors.
- Carrots, celery, sweet potato: The classic mirepoix plus sweet potato for a hint of natural sweetness and creaminess.
- Coleslaw cabbage: Adds crunch and subtle earthiness—feel free to add more; it soaks up flavors fabulously.
- Diced tomatoes: Fire roasted if you can get them, for a smoky, tangy punch.
- White beans: Adds protein and creaminess to the broth without overpowering other flavors.
- Zucchini and yellow squash: These last-minute veggies bring freshness and texture without getting mushy.
- Parsley, pesto, parmesan cheese: Optional garnishes—parsley for brightness, pesto for richness, and parmesan for a salty kick.
Variations
I love how adaptable this Turkey Vegetable Soup Recipe is—it’s like a canvas where you can play with your favorite veggies or tweak seasonings depending on what you have on hand or your mood. Don’t hesitate to make it your own!
- Spicy Kick: I sometimes up the crushed red pepper or add a splash of hot sauce when I want something a little bolder, and it totally revs up the flavor.
- Vegetarian Version: Swap the turkey for extra beans or lentils and use vegetable broth instead—still hearty and soul-warming!
- Seasonal Swaps: In spring, I like adding asparagus or fresh peas; in winter, hearty greens like kale or Swiss chard work beautifully.
- Make it Creamy: Stir in a little coconut milk or cream near the end for a richer, velvety texture that my family goes crazy for.
How to Make Turkey Vegetable Soup Recipe
Step 1: Sauté the Turkey and Aromatics
Start by heating a large soup pot over medium-high heat and adding the ground turkey with the chopped onion. Use a wooden spoon or spatula to crumble the turkey as it cooks so it browns evenly. When the turkey is cooked through and the onion is tender—about 7-10 minutes—turn off the heat and carefully drain the fat. Here’s a little trick I use: line a small bowl with foil, tilt the pot, and spoon the grease into the bowl. After it cools, toss it out easily. This step really lightens the soup but keeps all that turkey flavor.
Step 2: Build the Flavor Base
Turn the heat back to medium and add the garlic along with all your dried herbs and spices: salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Stir the mixture for a minute or two until fragrant—this step wakes up the spices and infuses the turkey with tons of flavor. It smells amazing!
Step 3: Add Broth and Veggies
Pour in 10 to 12 cups of broth. I like using a mix of chicken broth and water with Better than Bouillon Turkey Base—it adds a depth of flavor that I adore. Bring everything to a boil over high heat. Then, start adding your veggies, beginning with the harder ones: chopped carrots, celery, peeled sweet potato, and coleslaw cabbage. Add fresh thyme sprigs now if you’re using them. Also, stir in the canned diced tomatoes (juice included) and the drained white beans. This potent mix simmers together to create that perfect balance of taste and texture.
Step 4: Simmer and Finish with Squash
Once boiling, lower the heat to a medium simmer—just gentle bubbles, not a rolling boil. Let the soup cook for about 20 minutes until the carrots and sweet potato are just about fork-tender. Then add the chopped zucchini and yellow squash, cooking for an additional 5 to 10 minutes until tender but not mushy. Keep an eye out for any foam that rises to the top and skim it off with a spoon if you want a clearer broth. If you used fresh thyme, don’t forget to pull out and discard those woody stems before serving.
Pro Tips for Making Turkey Vegetable Soup Recipe
- Drain the Fat Thoroughly: I discovered this little step keeps the soup from feeling greasy while letting the turkey’s flavor shine.
- Layer Your Veggies: Adding harder veggies first and softer ones last helps everything cook evenly without turning mushy.
- Use Quality Broth or Stock: I always say, great broth makes great soup—don’t skip this step or use watery broth for the best flavor.
- Don’t Overcook the Squash: Adding squash last is a simple technique that keeps it just tender and flavorful without falling apart.
How to Serve Turkey Vegetable Soup Recipe
Garnishes
I’m a big fan of garnishing this soup with a sprinkle of fresh chopped parsley for a pop of color and freshness that brightens every spoonful. When I’m feeling indulgent, a dollop of pesto or some shredded parmesan cheese makes this soup even more crave-worthy. Of course, those add some calories, but hey, sometimes it’s worth the extra flavor boost!
Side Dishes
To round out the meal, I love pairing this Turkey Vegetable Soup with rustic crusty bread or a warm, cheesy grilled sandwich. It’s the perfect combo for soaking up all that broth, and it always gets a thumbs-up from my family and guests.
Creative Ways to Present
For special occasions, I sometimes serve this soup in little bread bowls—that always wows people and adds a fun, cozy vibe. Another trick is to drizzle a swirl of pesto or a sprinkle of chili flakes on top for a pop of color and flair right before serving.
Make Ahead and Storage
Storing Leftovers
This soup is fantastic as leftovers—I store mine in airtight containers in the fridge and usually it lasts comfortably for 3-4 days. I find the flavors actually deepen overnight, so leftover soup often tastes even better than the day of cooking.
Freezing
I always freeze extra batches because life gets busy and having a ready-to-go, healthy meal in the freezer is a game changer. Just cool it completely, portion it into freezer-safe containers or bags, and it’ll keep beautifully for 2-3 months.
Reheating
When reheating, do it gently on the stovetop over medium heat, stirring occasionally to keep it from sticking or breaking apart. Adding a splash of water or broth if it’s thickened too much helps restore the perfect soup consistency.
FAQs
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Can I use ground chicken instead of ground turkey in this soup?
Absolutely! Ground chicken is a fine substitute and will work well in this Turkey Vegetable Soup Recipe. Just keep in mind it might be a little milder in flavor, so feel free to adjust the seasonings slightly to keep that hearty depth you’re looking for.
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How can I make this soup spicier?
Great question! You can increase the crushed red pepper to your liking, add a pinch of cayenne, or top individual bowls with hot sauce or chili flakes after serving. I love doing that when I want an extra kick without overpowering the whole pot.
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Is this soup good for meal prepping? How long does it last?
Yes! This Turkey Vegetable Soup Recipe is a fantastic meal prep option. Stored in airtight containers, it lasts 3-4 days in the fridge, and you can also freeze portions for up to 3 months.
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Can I make this soup in a slow cooker?
You sure can! Brown the turkey and onion first on the stove, then transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate veggies like zucchini and yellow squash in the last 30 minutes to keep their texture.
Final Thoughts
This Turkey Vegetable Soup Recipe has become a staple in my kitchen for good reason—it’s easy, flexible, and deliciously comforting without any guilt. Whether you’re chasing health goals or just craving a cozy bowl of soup, I hope you give this one a try. I’m certain you’ll find it as satisfying and soul-warming as I do, and maybe even make it your own go-to comfort meal. Happy cooking!
Print
Turkey Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 15 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
This hearty Turkey Vegetable Soup recipe is a flavorful, low-calorie, and nutritious meal packed with a variety of fresh vegetables and lean ground turkey. Perfect for weight loss or a comforting meal, the soup combines savory herbs and spices with wholesome ingredients like sweet potatoes, cabbage, zucchini, and white beans in a rich broth that simmers to tender perfection. Garnish options like pesto, parmesan, and parsley allow customization to suit dietary needs and tastes.
Ingredients
Meat and Aromatics
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced (at least 1 tablespoon)
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 combination of broth and water with turkey/chicken 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 (preferably fire roasted)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
Garnishes (Optional)
- Chopped parsley (optional, low calorie)
- Pesto (optional, adds calories)
- Parmesan cheese (optional, adds calories)
Instructions
- Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and the chopped onion. Cook over medium-high heat, crumbling the turkey as it cooks until browned and the onion is softened.
- Drain Fat: Turn off the heat and carefully drain the rendered fat from the pot. A recommended method is to line a small bowl with foil, tilt the pot, and use a spoon to remove the grease to the bowl. Refrigerate the collected fat to harden, then discard it safely.
- Add Garlic and Spices: Turn the heat back to medium and add the minced garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Cook, stirring occasionally, until the garlic and spices become fragrant.
- Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can use all broth or combine broth with water and a concentrated turkey or chicken base, adjusting proportions to taste.
- Bring to Boil and Add Vegetables: Increase heat to high and bring the soup to a boil. Add the chopped carrots, celery, sweet potato, and cabbage. If using fresh thyme, add sprigs now along with the broth. Stir to combine.
- Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice and the drained white beans to the pot. Stir well.
- Simmer Vegetables: Reduce heat to a medium simmer (gentle bubbling). Cook for about 20 minutes until the carrots and sweet potatoes are almost fork-tender.
- Add Squash: Add the chopped zucchini and yellow squash to the pot. Continue simmering for another 5-10 minutes until the squash is tender.
- Skim Foam and Remove Thyme: If foam accumulates on top, skim it off with a spoon. Remove and discard fresh thyme sprigs if used.
- Serve and Garnish: Ladle soup hot into bowls. Garnish each serving optionally with chopped parsley for a calorie-free option, or add pesto and shredded parmesan for extra flavor and richness.
Notes
- This soup is low in calories and packed with vegetables, making it ideal for weight loss plans.
- Feel free to adjust vegetable types and quantities based on preference or availability—soup is forgiving!
- Using ground turkey adds lean protein while keeping the dish light and nutritious.
- Garnishes such as pesto and parmesan add flavor but increase calories.
- Homemade broth or quality store-bought broth can enhance the flavor substantially.
- Storing and reheating this soup improves the flavor as ingredients meld over time.
Nutrition
- Serving Size: 1 cup
- Calories: 169 kcal
- Sugar: 4 g
- Sodium: 539 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 33 mg
