Ground Turkey Soup With Vegetables is warm, cozy and nutritious! This soup is chock full of extra-lean protein, veggies, savory spices and broth. It truly fits the definition of healthy comfort food.
Plus, you can make this ground turkey soup with vegetables in just 40 minutes with only one, large soup pot! Perfect when you need something quick for dinner and want to avoid a sink full of dishes.
It’s that time of year when soup is all I crave, the brisk, chilly weather calls for a bowl of something hot and comforting to warm my home and family.
How To Make Ground Turkey Soup With Vegetables
- Extra virgin olive oil — Avocado oil also works!
- Mirepoix — A combination of diced onion, carrots and celery.
- Protein — Lean ground turkey goes perfectly in this soup, but you can also use ground beef or ground chicken.
- Garlic — You can mince up a couple of fresh cloves by hand, although a jar of minced garlic also works well and can save you some time.
- Seasonings — I generally use salt, black pepper and Italian seasonings.
- Tomatoes — Canned, crushed tomatoes or diced tomatoes add the best flavor!
- Potatoes — Use any type of potato, you can also substitute parsnips.
- Parsley — Optional garnish for extra color and flavor. You can also use cilantro.
Sauté mirepoix, brown turkey:
- Place a large pot on the stovetop, then add olive oil and turn heat to high.
- Once the oil is hot, reduce heat to medium and add diced onion, carrot and celery. Sauté veggies until they begin to soften (this will take around 5 minutes).
- Next, add your ground turkey and seasonings, then use a wooden spoon to break up the turkey and allow it to brown completely. Stir all the ingredients together.
Add broth and simmer:
- Once the turkey is completely cooked, add broth, crushed tomatoes and potato chunks.
- Turn heat to medium-high heat and bring ingredients to a boil, then cover the pot with a lid and reduce heat. Simmer 15-20 minutes, or until potatoes become tender.
- Do a quick taste test and adjust seasonings as needed, then garnish soup with fresh parsley and ladle into serving bowls. Enjoy!
- Be sure to wash and peel all veggies before dicing them up. If you want, you can leave the peel on your potatoes! Just be sure to scrub them really well to eliminate dirt and debris.
- When prepping produce, dice ingredients into very small pieces. This will make your soup easier to eat, and it will be more delicious because you get some of everything in each bite!
- I recommend cutting potatoes into similar sized chunks so they cook evenly!
- Chopping veggies is the most time-consuming part of making this soup. You can dice them up ahead of time and refrigerate for later use or buy pre-cut, chopped frozen veggies.
- Be careful with the salt! Chicken broth contains sodium and saltiness will vary by brand. Therefore, I recommend only sprinkling in a little bit of added salt in the beginning and adjusting at the end if needed.
How To Store Leftovers
To Store: Allow leftovers to cool down and place them in an airtight container, then put it in the refrigerator for up 5 days.
To Freeze: Place cooled leftovers in an airtight, freezer-safe container and store frozen for up to 3 months. Don’t fill your container too full because soup expands when it freezes, leave a bit of space at the top!
To Reheat: Reheat leftovers in a pot or saucepan on the stovetop, or you can certainly pop ground turkey soup in the microwave!
What To Serve With Ground Turkey Soup With Vegetables
- Any kind of bread: This cozy soup goes great with crostini, a warm sourdough baguette, crunchy garlic bread, gluten-free cornbread with a drizzle of sweet honey or low-carb dinner rolls and garlic butter.
- Savory scones or biscuits: Just like bread, biscuits or these yummy bacon and cheese scones are perfect for dipping in broth. Cauliflower muffins are a nice, low-carb alternative.
- Crunchy crackers: Sprinkle some crushed saltine or low-carb almond flour crackers on top of your soup!
- Soup & salad: This classic combo is always a winner. Try my arugula salad, easy red cabbage salad or brussels sprouts and bacon salad.
- Grilled Cheese Sammies: Don’t reserve grilled cheese for tomato soup night, it goes great with all different types of soup!
Add grain or legumes: Throw in a handful of rice, lentils or beans to make your soup a little more filling.
Add noodles: If you don’t need this recipe to be gluten free, add some pasta! Orzo, bow tie, gemelli, macaroni, orecchiette, whatever you like. And there are actually some great gluten-free pasta brands on the market today if you really want pasta on a wheat-free diet. You can even add some rice or brown rice.
Make it creamy! This recipe is dairy free, but if you don’t need it to be you can add a splash of heavy creamy of half and half to create a creamy version.
Use other veggies: Peas, corn, broccoli, cauliflower, zucchini, brussels sprouts, green beans, chopped bell peppers, whatever you want!
Add other spices: I typically use salt, pepper and Italian seasonings in this soup. Feel free to use other seasonings and herbs like paprika, garlic powder, onion powder, cumin, dried oregano, rosemary, bay leaf etc. If you like spicy food add some cayenne pepper.
Sub a different protein: You can also substitute ground beef or ground chicken for turkey.
- Large Soup Pot: Be sure to use a pot with a lid, you’ll want to cover this soup while it simmers away on the stovetop.
- Cutting Board: Choose a sturdy and durable cutting board, you need one that will make produce prep quick and easy!
- Sharp Knife: Dull kitchen tools will slow down your prep time, but a nice, sharp knife will make it so much easier to cut up all of your produce.
Frequently Asked Questions
Easy! Simply add more seasonings. Finished making your soup and feel it lacks flavor? Don’t panic, all you have to do is add some more salt, pepper and Italian seasonings until you get the richness of flavor you desire.
You can definitely add greens to this Ground Turkey Soup! Kale, spinach or cabbage will wilt right into the broth, adding extra nutrition. You won’t even know it’s there!
This healthy soup recipe is naturally gluten free and even dairy free! Perfect if you need an allergy-friendly meal.
- In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
- Add ground turkey, garlic, Italian seasoning, salt and pepper. Using a wood spoon breaking up the turkey while it cooks. This takes about 7 mins.
- When the ground turkey is no longer pink, add chicken broth, crushed tomatoes and potatoes. Bring it to a boil. Then, bring the soup to a simmer and cook for 15-20 mins or until all the vegetables are tender.
- Taste and add any extra seasonings, if necessary. Garnish with fresh parsley.
- Wash/peel all veggies before dicing. If you want, you can leave the peel on your potatoes but wash them well.
- Make sure to dice vegetables into small, bite-sized pieces so you get a little bit of everything with every bite.
- I recommend cutting potatoes into similar sized chunks so they cook evenly!
- Dice veggies ahead of time and refrigerate for later use or buy pre-cut, chopped frozen veggies.
- Avoid over-salting. I recommend only sprinkling in a little bit of added salt in the beginning and adjusting later if needed.
- To store: Store leftover turkey soup in the fridge for up to 5 days in an airtight container.
- To reheat: You can reheat 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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