TURKEY VEGETABLE SOUP

This turkey vegetable soup has saved my meal prep routine more times than I can count. It’s a filling, veggie-packed bowl with lean ground turkey and a savory broth that tastes like it took hours but comes together in less than one.

Last January, I was determined to stick with healthier eating but dreaded another week of boring salads. I threw together whatever vegetables I had on hand with some ground turkey and a handful of herbs. The result surprised me. The broth turned rich and golden, the vegetables stayed tender but not mushy, and that sweet potato added just enough natural sweetness to balance everything. At 250 calories per generous serving, I could actually fill up without guilt. Now I make a big pot every Sunday. My kids don’t even complain about the vegetables because the flavors are that good.

What Goes Into Turkey Vegetable Soup

The ingredient list looks long, but most of these are pantry spices you probably have. I keep pre-chopped coleslaw mix in my fridge specifically for this soup because it saves so much time.

• 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 into 1/2-inch cubes
• 2 cups coleslaw cabbage, or more to taste
• 1 (14-oz) can diced tomatoes (fire roasted preferred)
• 1 (14-oz) can white beans
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Chopped parsley, pesto, and parmesan cheese for garnish (optional)

Cooking This Turkey Vegetable Soup

Use your largest pot for this recipe. I learned the hard way that an 8-quart pot is the minimum size that works comfortably.

Step 1: Add the ground turkey and chopped onion to a very large soup pot over medium-high heat. Break the turkey into crumbles with a wooden spoon as it cooks, about 6-8 minutes total. The turkey should be completely cooked through with no pink remaining, and the onion will soften and become translucent.

Step 2: If there’s excess fat in the pot (more than a tablespoon or two), turn off the heat and carefully drain it. If using lean turkey, you can skip this step.

Step 3: Return the pot to medium heat. Add the minced garlic, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Stir constantly for about 90 seconds. The spices will become fragrant and coat the turkey evenly. This toasting step brings out deeper flavors.

Step 4: Pour in 10-12 cups of broth. Use 10 cups for a thicker, stewier soup or 12 cups if you prefer more broth. Either works well.

Step 5: Increase heat to high. Add the carrots, celery, sweet potato (in small 1/2-inch cubes), cabbage, the entire can of diced tomatoes with juice, and the drained white beans. Stir everything together and bring to a rolling boil.

Step 6: Once boiling, reduce heat to maintain a steady simmer. Cook uncovered for 25-30 minutes. The carrots and sweet potato should be fork-tender but not falling apart. Test them with a fork before moving to the next step.

Step 7: Add the zucchini and yellow squash. Simmer for another 5-7 minutes. The squash should be tender but still hold its shape. Overcooked zucchini gets mushy and unpleasant.

Step 8: If you used fresh thyme sprigs, fish them out now and discard. Skim off any foam that collected on the surface. Taste the broth and adjust salt if needed.

Step 9: Ladle into bowls. If using garnishes, a small drizzle of pesto transforms this soup. The parmesan and parsley add nice finishing touches but the soup is excellent plain too.

What to Serve with Turkey Vegetable Soup

This soup is substantial enough to be a complete meal, but a few simple additions make it feel more satisfying.

Crusty Whole Grain Bread: A thick slice of whole grain or sourdough bread adds chew and helps soak up the flavorful broth. Toast it with a little butter for extra richness.

Brown Rice or Quinoa: Add a scoop to the bottom of your bowl before ladling in the soup. The grains soak up the broth and boost the fiber content even more.

Simple Side Salad: Arugula or mixed greens with a lemon vinaigrette provides a fresh, peppery contrast to the warm, hearty soup.

Grilled Cheese on Whole Wheat: For a more indulgent meal, especially on cold nights, pair the soup with a grilled cheese sandwich made on whole wheat bread with sharp cheddar.

Hearty Soups and Mains Perfect for Weekly Meal Planning

This turkey vegetable soup works beautifully as part of a balanced weekly meal rotation. Pair with the bold Mexican flavors of High Protein Creamy Taco Soup for variety in your meal prep lineup, or serve alongside the spicy, satisfying Creamy Chicken Enchilada Soup for protein-packed options throughout the week.

Looking for plant-based alternatives? The fiber-rich Mediterranean Chickpea Soup and the creamy Potato Kale Soup offer delicious meatless options that complement the lean turkey in this recipe, creating a well-rounded menu that satisfies all tastes and dietary preferences.

Storing Turkey Vegetable Soup

This soup keeps well in airtight containers in the refrigerator for 3-4 days. Use glass containers with secure lids to prevent leaks and maintain freshness.

Reheat gently on the stovetop over medium heat, stirring occasionally. The soup thickens as it sits, so add a splash of broth or water when reheating. For single servings, microwave for 2-3 minutes, stirring once halfway through.

The soup freezes beautifully for 2-3 months. Let it cool completely, then transfer to freezer-safe containers, leaving an inch of headspace for expansion. Label with the date. Thaw overnight in the refrigerator before reheating. I usually freeze half of every batch so I have healthy soup ready for rushed weeknights.

Turkey Vegetable Soup Questions

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