Turkey Vegetable Soup Weight Loss

Turkey Vegetable Soup Weight Loss is my go-to recipe when I want something warm, filling, and guilt-free. This low-calorie soup packs incredible flavor from ground turkey, fresh vegetables, and savory broth – all in just one pot. At only 250 calories per bowl, it keeps you satisfied for hours without weighing you down.

I’ll never forget the first time I made this soup on a chilly Sunday afternoon. My kitchen smelled amazing with the herbs and vegetables simmering away, and I couldn’t believe something so delicious could be so light. This Turkey Vegetable Soup Weight Loss recipe has become my weekly staple because it’s genuinely satisfying, full of nutrients, and ready in under an hour. Whether you’re focused on healthy eating or just want a comforting bowl of vegetable soup with turkey, this recipe delivers every single time. The best part? You can customize the vegetables based on what you have on hand, making it budget-friendly and practical for busy weeknights.

What You’ll Need for This Hearty Weight Loss Soup

I always use lean ground turkey for this recipe because it adds protein without excess fat. Pro tip: draining the fat after browning makes a noticeable difference in keeping the calorie count low while maintaining all that savory flavor.

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 cloves garlic, minced (at least 1 tablespoon)
• 2½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ to ½ teaspoon celery seed
• 1 teaspoon basil
• ¼ to ½ teaspoon crushed red pepper
• ½ teaspoon dried thyme or 6 fresh thyme sprigs
• 10-12 cups chicken or turkey broth (use 10 cups for thicker soup, 12 cups for brothier consistency)
• 4-5 large carrots, chopped
• 1½ cups celery, chopped
• 1 sweet potato, peeled and chopped
• 2 cups coleslaw cabbage or more
• 14 oz can diced tomatoes
• 14 oz can white beans, drained
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Chopped parsley to garnish (optional)
• Pesto to garnish (optional)
• Parmesan cheese to garnish (optional)

How to Make This Delicious Turkey Vegetable Soup

I prefer using a very large pot (at least 6 quarts) because this Turkey Vegetable Soup Weight Loss recipe makes generous portions perfect for meal prep throughout the week. You’ll need: a very large soup pot, wooden spoon, knife and cutting board, and measuring cups and spoons.

Step 1: Add 2 pounds ground turkey and chopped onion to your very large soup pot. Cook over medium-high heat, crumbling the turkey as it browns, about 7-8 minutes until no pink remains and internal temperature reaches 165°F. The turkey will turn from pink to light brown.

Step 2: Turn off the heat and drain the fat carefully. I line a small bowl with foil, tilt the pot to one side, and scoop out the grease with a spoon. Refrigerate this bowl until the fat hardens, then throw it away. This step is crucial for keeping your weight loss soup truly low-calorie.

Step 3: Turn the heat back to medium. Add 4 cloves minced garlic and all your spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if using dried). Cook for 1-2 minutes, stirring constantly, until the spices become fragrant and coat the turkey mixture evenly. Your kitchen will smell incredible at this point.

Step 4: Pour in 10-12 cups of broth and turn heat to high to bring it to a boil. Start adding your vegetables as you chop them, beginning with the harder ones: carrots, celery, sweet potato, and coleslaw cabbage. The beauty of this soup is its flexibility – adjust any veggie amount to your preference.

Step 5: Add the can of diced tomatoes including all the juice. Drain your can of white beans and add them to the pot. These beans add fiber and help make this Turkey Vegetable Soup Weight Loss recipe extra filling.

Step 6: Once the soup comes to a boil, lower the heat to medium so it’s bubbling steadily but not violently. Simmer for about 20 minutes until the carrots and sweet potato are tender enough to pierce with a fork but still offer slight resistance, not mushy. The sweet potato should be soft but hold its shape.

Step 7: Add chopped zucchini and yellow squash. Continue simmering another 5-10 minutes until the squash is tender but not mushy. Common mistake to avoid: Don’t add the squash too early or it will turn to mush and lose its texture. The squash should be fork-tender but still have structure.

Step 8: If any foam (protein residue from the turkey) has gathered on top, skim it off with a spoon. If you used fresh thyme sprigs, remove and discard the stems now.

Step 9: Serve your Turkey Vegetable Soup Weight Loss hot. Garnish each bowl with a spoonful of pesto and shredded parmesan, or keep it simple with fresh chopped parsley if you’re counting calories strictly. Note: Adding pesto (about 80 calories per tablespoon) and parmesan (22 calories per tablespoon) will increase the per-serving calorie count.

Perfect Pairings for Your Healthy Turkey Soup

This vegetable soup with turkey is hearty enough to serve as a complete meal, but these sides complement it beautifully.

Instant Pot Brown Rice: The nutty flavor and chewy texture of brown rice adds substance without overwhelming calories, plus it soaks up the flavorful broth perfectly.

Homemade Crescent Rolls: Light, flaky rolls are ideal for dunking into your soup and make the meal feel special without adding too much richness.

Crusty Buttered Bread: A warm slice of crusty bread with just a touch of butter provides satisfying crunch and helps you scoop up every last vegetable.

Garlic Bread: If you’re not strictly counting calories, garlic bread brings aromatic, savory notes that enhance the herb flavors in your Turkey Vegetable Soup Weight Loss recipe.

Simple Side Salad: Fresh greens with light vinaigrette add crispness and even more vegetables to round out this already nutrient-packed meal.

More Healthy and Satisfying Soups for Your Wellness Journey

This light yet filling turkey vegetable soup pairs beautifully with other nutrient-dense soups that support healthy eating goals without sacrificing flavor. For vegetarian alternatives loaded with vegetables, try the smooth and naturally sweet Roasted Vegetable Soup featuring caramelized root vegetables, or the Vegetable Orzo Soup with chunky vegetables and tender pasta in a rich tomato broth.

When craving creamy comfort while staying mindful of portions, explore the pillowy Vegetarian Gnocchi Soup with protein-rich chickpeas and Parmesan, or the flavorful Creamy Vegetarian Tortilla Soup loaded with beans, lentils, and smoky spices. Both deliver satisfying meals that complement your weight loss journey with wholesome ingredients.

Storing Your Turkey Vegetable Soup for Meal Prep Success

This Turkey Vegetable Soup Weight Loss recipe stores beautifully, making it perfect for weekly meal prep. Store in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. I recommend portioning it into individual containers so you can grab lunch quickly throughout the week.

For longer storage, freeze your soup for 2-3 months. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Label containers with the date so you know exactly when you made it.

Reheating is simple. If frozen, thaw overnight in the fridge, then warm in the microwave for 2-3 minutes or on the stovetop over medium heat until heated through. I prefer stovetop reheating because it warms more evenly and prevents hot spots. You might need to add a splash of broth if the soup has thickened during storage.

Common Questions About This Weight Loss Soup

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Try this recipe tonight and discover your new favorite healthy meal! Once you taste how delicious weight loss soup can be, you’ll want to keep a batch in your fridge all season long.