This Ground Turkey Soup with Veggie Roots is made with carrots, parsnip and extra-lean ground turkey. This warming and nutritious soup is also great to freeze. Enjoy!
While I am writing this post my 5 weeks old baby boy is sleeping so peacefully on my lap. You guys can’t imagine how many times I’ve been trying to write this post… hahahaha. I started this post at least 5 times and I had to stop because my baby needed me. So, for this reason I’ll keep this post very short since it is better to write less and be able to share with you this delicious ground turkey soup than not post at all.
As we all know when you become a mom, especially when your child is very small like mine, you don’t have much time to do extra things. Your time is almost 100% dedicated to your baby because he needs to be fed, be changed or you need to put him to sleep or he needs to be “entertained” and so on. However, when your baby is sleeping we are able to eat, to shower, simply go to the bathroom or cook. I try to do everything as fast as I can. So, nowadays I am choosing recipes that are very easy and VERY quick to be ready and of course soup is on the top of my list. I can’t think about any other recipe easy and fast to make, right? All right, maybe salads are faster to make but soups are easy too.
This ground turkey soup is filling, yummy and is a hearty loaded with root vegetables like carrots and parsnip. This is a big batch of soup because I froze it and then I will have dinner for few days. I love freezer meals like this Healthier Slow Cooker Beef Stew Recipe. It freezes very well, especially because I didn’t add noodles, rice, beans or quinoa. Those ingredients tend to absorb lots of liquid. It is only ground turkey and vegetables. Sure, if you like these ingredients you can add them when you thaw and heat up your soup.
I always have root vegetables at home as they’re so versatile. For example, you can make this Roasted Root Vegetables with Thyme, Turnip and Carrot Slow Cooker Beef Stew, Ground Beef Veggie Skillet Recipe, and Carrot Parsnip Soup with only a couple of simple swaps!
Hope you enjoy it.
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- In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium.
- Add ground turkey, garlic, Italian seasoning, salt and pepper. Using a wood spoon breaking up the turkey while it cooks. It is about 7 mins.
- When the ground turkey is no longer pink, add red onions, carrot, parsnip and celery. Cook for about 5 minutes.
- Add chicken broth, crushed tomato and bring it to a boil.
- Cook for about 10 to 15 mins.
- Taste and add any extra seasonings, if necessary.
- Garnish with green onions.
- Make sure to dice everything into small bite-sized pieces so you can get a little bit of everything with every bite.
- You can always use pre-cut diced frozen vegetables if you're in a rush!
- Make sure you peel or wash all the vegetables thoroughly before adding it to the soup.
- To store: Store leftover turkey soup in the fridge for up for 5 days in an airtight container.
- To reheat: You can reheat the soup in the microwave, or stovetop.
- To freeze: Freeze leftover soup in an airtight freezer-safe container for up to 3 months. Soup does expand when frozen so make sure to leave space in the container.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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