Turkey Vegetable Soup

There’s something incredibly comforting about a big pot of turkey vegetable soup simmering on the stove, filling the kitchen with cozy aromas and promising a warm, nourishing meal. This recipe is my go-to when I want to quickly whip up something hearty and healthy, especially after a long day. Using lean turkey gives the broth a delicate richness without feeling heavy, and the medley of fresh vegetables adds that satisfying crunch and vibrant color that makes every spoonful both delicious and satisfying. Turkey vegetable soup isn’t just food—it’s like a little hug in a bowl, and I’m excited to share my secrets for making it perfect every time.

Turkey Vegetable Soup: Why It Works & Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 pound ground turkey (lean)
• 6 cups low-sodium chicken or turkey broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/2 cup frozen peas (optional)
• 1/4 cup fresh parsley, chopped for garnish

I use ground turkey here because it cooks quickly and keeps the soup light but full of flavor. The combination of vegetables is intentionally diverse to give you layers of textures—from the slight crunch of celery and carrots to the tender bite of zucchini and beans. The broth provides a gentle base flavor that balances the lean protein, while the dried thyme and oregano offer earthiness and a little herbal warmth. I choose olive oil for sautéing because it adds a subtle fruity depth and helps to gently coax out the flavors of garlic and onion without overpowering the soup.

Turkey Vegetable Soup

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Warm up with Turkey Vegetable Soup that boosts your health and satisfies hunger with fresh wholesome ingredients in every bowl

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Soup
• Cuisine: American

Ingredients

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1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into bite-sized pieces

1 pound ground turkey (lean)

6 cups low-sodium chicken or turkey broth

1 can (14.5 oz) diced tomatoes, with juice

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt to taste

Freshly ground black pepper to taste

1/2 cup frozen peas (optional)

1/4 cup fresh parsley, chopped for garnish

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Instructions

Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and cook for about 4 minutes until soft and translucent.

Add the garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.

Stir in the ground turkey, breaking it up with a wooden spoon. Cook until browned all over, about 6–8 minutes.

Add the carrots, celery, zucchini, and green beans, cooking with the turkey for 5 minutes, stirring often.

Pour in the broth and diced tomatoes with their juices. Add thyme, oregano, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes.

Season with salt and pepper to taste. Remove the bay leaf. If using frozen peas, stir them in during the last 5 minutes of cooking.

Serve hot, garnished with chopped parsley.

Notes

A comforting, hearty, and healthy turkey vegetable soup featuring lean ground turkey, a medley of fresh vegetables, and fragrant herbs simmered to perfection.

Turkey Vegetable Soup: Step-by-Step Instructions

1. Heat the olive oil in a large soup pot over medium heat. Once hot, add the diced onion and cook for about 4 minutes until soft and translucent—this builds the soup’s flavor foundation.
2. Add the garlic and sauté for another 30 seconds until fragrant. Be careful not to burn it; garlic burns quickly and will turn bitter.
3. Stir in the ground turkey, breaking it up with a wooden spoon. Cook until browned all over, about 6–8 minutes. You’ll want to see little browned bits on the bottom of the pot—that’s flavor magic!
4. Throw in the carrots, celery, zucchini, and green beans. Let them cook with the turkey for 5 minutes, stirring often to mix everything together.
5. Pour in the broth and diced tomatoes with their juices. Add thyme, oregano, and bay leaf. Raise the heat so the soup comes to a gentle boil, then reduce to low and let it simmer for 25–30 minutes. This slow simmer allows the flavors to marry beautifully.
6. Season with salt and pepper to your taste. Remove the bay leaf. If you’re using frozen peas, stir them in during the last 5 minutes of cooking for a pop of sweetness.
7. Serve hot, garnished with chopped parsley. You’ll notice the soup smells amazing and tastes even better than it looks—trust me, your family will ask for seconds!

Turkey Vegetable Soup: Tips for Success

• Use fresh, firm vegetables: Fresh carrots and celery add the right crunch; overly soft veggies can make the soup mushy.
• Don’t rush browning the turkey: Taking your time to brown turkey well adds depth and a slightly caramelized flavor that lifts the whole soup.
• Simmer low and slow: A gentle simmer keeps the turkey tender and lets all the flavors develop fully.
• Season gradually: Add salt and pepper in stages so your soup doesn’t end up too salty or bland.
• Customize your veggies: Feel free to swap in what’s in season or what you love; the base flavor of turkey and broth will carry the soup.

Turkey Vegetable Soup: Storage & Reheating

Turkey vegetable soup is even better the next day because the flavors have had time to settle. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cool the soup slightly before refrigerating to avoid condensation that can make the broth watery.

When reheating, warm the soup gently on the stovetop over medium-low heat. Stir occasionally to prevent sticking and avoid boiling since that can break down the vegetables too much and change the texture. If the soup thickened during storage, just add a splash of broth or water to bring it back to the perfect consistency.

Turkey Vegetable Soup: FAQ

Can I use turkey breast instead of ground turkey for this soup?

Absolutely! If you prefer turkey breast, dice it into small cubes and add it to the soup when you add the vegetables. Just simmer a bit longer to ensure the turkey cooks through completely. The texture will be slightly different but still delicious.

Is this soup good for freezing?

Yes, turkey vegetable soup freezes well. Cool it completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Can I make this soup in a slow cooker?

You sure can! Brown the turkey and sauté the veggies first for best flavor, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender and flavors meld.

What are some good substitutions for the vegetables?

Feel free to add kale, spinach, bell peppers, or butternut squash. Root vegetables like parsnips also work great. Just adjust cooking times for the different veggies so nothing over- or undercooks.

Can I add grains or pasta to this soup?

Yes, tiny pasta shapes like orzo or small shells, as well as grains like quinoa or barley, make excellent additions. Cook them separately and add near the end so they don’t get mushy.

Turkey Vegetable Soup: Nutritional Information

Here’s a rough estimate per 1.5-cup serving:

• Calories: 180
• Fat: 6g (mostly from olive oil and turkey)
• Protein: 18g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 400mg (using low-sodium broth)

These values may vary depending on specific brands and portion sizes. Always best to adjust based on your ingredient choices.

Turkey Vegetable Soup: Final Thoughts

Making turkey vegetable soup feels like passing down a little kitchen magic to those you care about. It’s simple, forgiving, and full of good-for-you ingredients that make your whole body feel nourished. Whenever I make this soup, I’m reminded of how food connects us, warming us from the inside out. If you try this recipe, please drop a comment and let me know what you think—or how you made it your own!