Easy Turkey Veggie Soup
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with bold Mexican-inspired flavors and comforting homemade meals, here’s your answer: this Turkey Vegetable Soup. It’s hearty, healthy, and the first thing I cook whenever I want to reset and eat lighter. Growing up in Orlando, my mama and abuela taught me how food connects family, laughter, and love. Today, this soup is one of my favorite ways to bring that same warmth to the table. Packed with lean ground turkey, fresh vegetables, and a rich broth, this recipe is perfect for cozy nights, meal prep, or even a nourishing diet kickstart. If you’re searching for easy soup recipes, healthy turkey recipes, or ground turkey recipes that are actually delicious, you’ve found your match.
Quick Recipe Overview
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 15 cups |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Weight-loss friendly: With lean turkey and loads of veggies, it’s light but filling, making it ideal for a soup diet or healthy eating plan.
- Packed with flavor: Smoked paprika, oregano, basil, and garlic infuse every spoonful with comforting richness without heavy cream or butter.
- Flexible and forgiving: Swap veggies you have on hand, skip what you don’t like, and make it your own without losing the magic.
- Great for meal prep: This soup makes a large batch, so you’ll have ready-to-go lunches or freezer meals for busy weeks.
- Family approved: Even picky eaters love the cozy flavors, especially when topped with cheese or pesto.
Hearty Turkey Vegetable Soup Recipe for Healthy Comfort
- Total Time: 1 hour 5 minutes
- Yield: 15 cups 1x
- Diet: Low Fat
Description
This hearty turkey vegetable soup is packed with lean protein, fresh veggies, and warm spices for a nourishing and comforting meal. Perfect for meal prep, healthy eating, or cozy nights in.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, 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 sprigs fresh thyme
- 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
- 1 (14 oz) can diced tomatoes (fire roasted if possible)
- 1 (14 oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Fresh parsley, pesto, or parmesan for garnish (optional)
Instructions
1. In a large soup pot, sauté ground turkey and onion over medium-high heat, breaking up the turkey as it cooks. Drain excess fat.
2. Add minced garlic and seasonings: salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until fragrant.
3. Pour in 10–12 cups of broth (or water with bouillon). Stir well.
4. Increase heat to high and add carrots, celery, sweet potato, and cabbage. If using fresh thyme sprigs, add them now.
5. Add diced tomatoes with juice and drained white beans. Bring to a boil.
6. Reduce heat to medium simmer. Cook 20 minutes, until carrots and sweet potato are nearly tender.
7. Add zucchini and yellow squash. Simmer another 5–10 minutes until softened.
8. Skim off any foam from the surface. Remove thyme stems if using fresh.
9. Serve hot, garnished with parsley for lightness, or with pesto and parmesan for indulgence.
10. Slow Cooker Option: Cook turkey, onion, garlic, and spices on the stovetop first, then transfer to slow cooker. Add broth and veggies (except squash). Cook on low 4–5 hours or high 2–3 hours. Stir in squash during last 30 minutes.
Notes
Taste broth before serving and adjust seasoning if needed.
Dice vegetables into bite-sized pieces for even cooking.
Use a mix of broth and bouillon for maximum flavor.
Double the batch and freeze half for later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 4g
- Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 21g
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, 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 sprigs fresh thyme
- 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
- 1 (14 oz) can diced tomatoes (fire roasted if possible)
- 1 (14 oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Fresh parsley, pesto, or parmesan for garnish (optional)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Ground turkey | Choose lean turkey for fewer calories, but dark meat adds richer flavor. |
| Broth | Homemade broth gives a deeper taste, but bouillon or store-bought also work. |
| Carrots & celery | Chop evenly so they cook at the same rate. |
| Sweet potato | Adds natural sweetness and thickness, but can be replaced with extra carrots. |
| Cabbage | Coleslaw mix saves chopping time and adds bulk without extra calories. |
| Tomatoes | Fire roasted tomatoes give a smoky, bold flavor. |
| Beans | White beans add protein and creaminess without dairy. |
| Squash | Add toward the end so they stay tender, not mushy. |
Step-by-Step Instructions
- In a large soup pot, sauté ground turkey and onion over medium-high heat, breaking up the turkey as it cooks. Drain excess fat.
- Add minced garlic and seasonings: salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until fragrant.
- Pour in 10–12 cups of broth (or water with bouillon). Stir well.
- Increase heat to high and add carrots, celery, sweet potato, and cabbage. If using fresh thyme sprigs, add them now.
- Add diced tomatoes with juice and drained white beans. Bring to a boil.
- Reduce heat to medium simmer. Cook 20 minutes, until carrots and sweet potato are nearly tender.
- Add zucchini and yellow squash. Simmer another 5–10 minutes until softened.
- Skim off any foam from the surface. Remove thyme stems if using fresh.
- Serve hot, garnished with parsley for lightness, or with pesto and parmesan for indulgence.
Slow Cooker Option: Cook turkey, onion, garlic, and spices on the stovetop first, then transfer to slow cooker. Add broth and veggies (except squash). Cook on low 4–5 hours or high 2–3 hours. Stir in squash during last 30 minutes.
Helpful Tips
- Taste broth before serving and adjust seasoning if needed.
- Dice vegetables into bite-sized pieces for even cooking.
- Use a mix of broth and bouillon for maximum flavor.
- Double the batch and freeze half for later.
Expert Tips for the Best Results
- Layer flavors: Browning turkey and onion first builds a richer base.
- Adjust broth: Add more if you like soupier, less if you prefer thicker.
- Simmer gently: A rolling boil breaks down veggies too fast, so keep it at a calm simmer.
- Finish with freshness: Garnishing with parsley or a squeeze of lemon brightens flavors.
Recipe Variations
- Mexican-inspired: Add cumin, chili powder, and corn, then garnish with avocado and lime.
- Low-carb keto: Swap beans and sweet potato for extra zucchini, spinach, and mushrooms.
- Creamy style: Stir in a splash of coconut milk or half-and-half for a richer finish.
- Italian flair: Add Italian seasoning, spinach, and small pasta shells for a hearty twist.
Make Ahead & Freezer Tips
This soup stores beautifully. Refrigerate in airtight containers for up to 5 days. For longer storage, freeze in quart-sized bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve in wide bowls with crusty bread, a sprinkle of parmesan, or fresh parsley. For a lighter option, pair with a crisp green salad. For a heartier dinner, add a side of roasted potatoes or garlic breadsticks.
Pairing Ideas
Pair with sparkling water and lemon for a fresh contrast, or enjoy with a glass of light white wine like Sauvignon Blanc. A side of cornbread, crackers, or a mixed green salad complements the flavors beautifully.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 5 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. For quick reheating, microwave in 1–2 minute intervals, stirring in between.
Frequently Asked Questions
Can I use ground chicken instead of turkey? Yes, ground chicken works well, though the flavor will be milder.
What if I don’t like sweet potato? Skip it and add extra carrots or another starchy veggie.
Can I make this vegetarian? Absolutely. Swap turkey for lentils or chickpeas and use vegetable broth.
Is this soup freezer-friendly? Yes, it freezes well for up to 3 months in airtight containers.
How can I make it spicier? Add more crushed red pepper or a diced jalapeño.
Can I add pasta or rice? Yes, add cooked rice or small pasta shells at the end for extra heartiness.
What’s the best garnish? Fresh parsley for lightness, pesto for richness, or parmesan for comfort.
Nutrition Info
| Serving Size | 1 cup |
|---|---|
| Calories | 169 |
| Protein | 21g |
| Carbs | 17g |
| Fat | 2g |
| Fiber | 4g |
| Sugar | 4g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Turkey Vegetable Soup is proof that healthy doesn’t mean boring. With layers of flavor, fresh vegetables, and lean protein, it’s the perfect cozy meal for weeknights, meal prep, or whenever you want a nourishing reset. Give it a try and see how this bowl of goodness brings warmth and comfort to your table.
