If you’re craving a hearty, healthy, and downright comforting bowl, you’re in for a treat with this Turkey Vegetable Soup Recipe. I absolutely love how it combines lean ground turkey with a colorful medley of veggies, and the flavors just meld together to create something truly soul-warming. Whether you’re new to soup-making or looking for that perfect, easy-to-follow recipe, stick with me—I promise you’ll want to keep this one in your rotation.
Why You’ll Love This Recipe
- Healthy & Lean: Ground turkey makes the soup feel rich but keeps it light on fat.
- Versatile & Forgiving: You can swap or skip veggies, making it perfect for using what’s in your fridge.
- Rich Flavor Boost: A little secret ingredient (turkey broth base) takes it from good to wow-worthy.
- Made for Big Batches: Feeds a crowd or gives you lunches for days without any extra effort.
Ingredients You’ll Need
The magic here comes from combining simple, wholesome ingredients that bring flavor and nutrition. I recommend fresh veggies when you can, and don’t be shy about experimenting with the seasonings—it all works beautifully together.
- Ground Turkey: Lean and full of protein, this is the star that keeps the soup hearty without being greasy.
- Onion: Adds sweetness and depth when sautéed with the turkey.
- Garlic: I always smash and mince it fresh—nothing beats real garlic flavor.
- Kosher Salt: It seasons more evenly, but adjust if you’re using table salt.
- Black Pepper: Freshly cracked is best for a punch of warmth.
- Oregano & Basil: These herbs give a subtle Mediterranean vibe that lifts the soup.
- Garlic Powder & Smoked Paprika: For rounds of flavor that stay in the background with a little smoky touch.
- Celery Seed: It adds a faint but vital hint of that classic “soup” flavor.
- Crushed Red Pepper: Just a pinch gives a gentle kick, but you can dial it up or down.
- Dried or Fresh Thyme: Fresh thyme sprigs are my favorite—they infuse the broth beautifully.
- Chicken or Turkey Broth: Homemade or store-bought, or a combination with broth base—this is where things get cozy.
- Carrots: Sweet and earthy, they balance the savory turkey.
- Celery: Classic soup base that lends crunch and aroma.
- Sweet Potato: Adds natural sweetness and creaminess when cooked down.
- Coleslaw Cabbage: Softens in the soup and adds a mild, fresh flavor.
- Diced Tomatoes (Canned): Fire roasted if you like that extra smoky depth.
- White Beans: These boost the protein and add heartiness.
- Zucchini & Yellow Squash: Added near the end for freshness and a tender bite.
- Parsley: A bright garnish that’s low calorie and fragrant.
- Pesto & Parmesan (Optional): A little indulgence to take your bowl next level when you want it.
Variations
This Turkey Vegetable Soup Recipe is super versatile, so I encourage you to make it your own. For instance, when I first started making it, I swapped out whatever veggies I had on hand—sometimes adding kale or green beans. You’ll find that the soup is forgiving and still delicious even with swaps.
- Vegetarian Version: Leaving out turkey? Use beans and maybe add lentils or mushrooms for umami.
- Spice Level: Adjust the crushed red pepper or add a dash of hot sauce to suit your taste buds.
- Broth Swap: I love using homemade bone broth for extra depth, but veggie broth works too.
- Slow Cooker Friendly: Perfect for busy days—just follow the instructions below to make it hands-off.
How to Make Turkey Vegetable Soup Recipe
Step 1: Sauté the Turkey and Onion
Start by heating a large soup pot over medium-high heat. Toss in the ground turkey with your chopped onion and crumble the meat as it cooks. I love this step because you’re building the foundation of all that flavor. When the turkey is browned and no longer pink, turn off the heat to drain the fat. Here’s a trick I discovered—I line a small bowl with foil, tilt the pot, and spoon the grease into that. Once it cools and solidifies, you can toss it out easily. Less mess and healthier soup!
Step 2: Add Garlic and Spices
Turn the heat back on to medium and add in your minced garlic along with all those wonderful herbs and spices—salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Let them sizzle just until fragrant, about 1-2 minutes. This layer of seasoning is what makes the soup sing, so don’t rush it!
Step 3: Pour in the Broth and Add Heartier Vegetables
Now comes the cozy part—add 10-12 cups of broth. I usually make my own with a turkey base called Better Than Bouillon, which I absolutely adore. If you’re using store-bought broth or just water with base, that’s perfectly fine. Bring the pot to a boil, then add your chopped carrots, celery, sweet potatoes, and cabbage. If you’re using fresh thyme sprigs, add them here too. This gives the soup its body, so all those veggies start to soften and mingle with the turkey flavor.
Step 4: Add Tomatoes and Beans, Then Simmer
Pour in the canned diced tomatoes, juice and all, plus the drained white beans. Lower the heat to a gentle simmer, and cook for about 20 minutes until the carrots and sweet potatoes are nearly tender. Your kitchen will fill with such a wonderful aroma—it’s one of my favorite moments.
Step 5: Toss in Squash and Finish Cooking
Add your zucchini and yellow squash now and simmer for an additional 5-10 minutes until the squash is just tender. If you notice any foam on top, skim it off to keep your broth clear and flavorful. If you used fresh thyme, fish out those sprigs and toss them. That’s it—the soup is ready to ladle out.
Pro Tips for Making Turkey Vegetable Soup Recipe
- Drain Fat Carefully: Removing excess turkey fat keeps the soup lighter without sacrificing moisture or flavor.
- Layer Your Spices: Toasting spices with garlic enhances their essence more than just adding them later.
- Broth Boost: Using a concentrated turkey base like Better Than Bouillon creates a rich, homemade flavor in less time.
- Don’t Overcook the Squash: Add zucchini and yellow squash at the end to keep them tender but not mushy.
How to Serve Turkey Vegetable Soup Recipe
Garnishes
I love topping each bowl with a spoonful of pesto and a sprinkle of parmesan cheese when I want to get fancy—and yes, it adds a bit of indulgence, but oh is it worth it. When I’m after something lighter, a handful of fresh chopped parsley adds brightness without any guilt.
Side Dishes
Crusty whole grain bread or a soft dinner roll pairs beautifully with this soup. Sometimes my family and I enjoy it alongside a simple green salad tossed with lemon vinaigrette—keeps things fresh and balanced.
Creative Ways to Present
For special occasions or when friends come over, I like serving this soup in mason jars or mini soup bowls with a sprinkle of freshly grated parmesan and a drizzle of pesto. It looks charming and helps everyone feel cozy and cared for.
Make Ahead and Storage
Storing Leftovers
After the soup cools, I store leftovers in airtight containers in the fridge. I find that it tastes even better the next day once the flavors have had time to marry. Just be sure to consume within 3-4 days for best freshness.
Freezing
I have frozen this soup multiple times and it freezes beautifully! Portion it out into freezer-safe containers or bags, leaving some room for expansion. It’s perfect for busy weeks when you want a homemade meal without daily prep.
Reheating
When reheating, I recommend warming it gently on the stovetop over medium-low heat, stirring occasionally. This helps the veggies keep their texture and prevents the turkey from drying out. Microwave works too, just be sure to cover and stir halfway through.
FAQs
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Can I use ground chicken instead of turkey in this soup?
Absolutely! Ground chicken is a great substitute and will yield a similarly healthy and mild flavor. Just watch the fat content and drain any excess if necessary, like you would with the turkey.
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Can I make this soup in the slow cooker?
Yes, you can! I’ve included slow cooker instructions above. The key is to sauté the turkey, onion, garlic, and spices first, then transfer everything to the slow cooker along with broth and veggies except the squash, which you add later for best texture.
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How long does this soup keep in the fridge?
It will stay fresh for about 3 to 4 days when stored in an airtight container. I always aim to finish it within that time or freeze portions for longer storage.
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Can I add other vegetables like spinach or kale to this recipe?
Definitely! Adding leafy greens like spinach or kale in the last 5 minutes of cooking adds nutrition and color. Just be mindful they wilt quickly.
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Is this soup freezer-friendly?
Yes, this Turkey Vegetable Soup Recipe freezes very well. Freeze in portions for quick meals later, and reheat gently to preserve the veggies’ texture and flavor.
Final Thoughts
This Turkey Vegetable Soup Recipe quickly became a staple in my kitchen because it’s easy, nourishing, and endlessly flexible. I love sharing this one because it’s a real crowd-pleaser, whether it’s a busy weeknight, a family gathering, or just when you need a bowl of warmth and comfort. I can’t wait for you to try it and find your own little tweaks that make it perfect for your table. Happy cooking!
Print
Turkey Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Hearty and flavorful Turkey Vegetable Soup packed with ground turkey, a variety of fresh vegetables, and aromatic herbs and spices. This comforting soup combines savory turkey broth with carrots, celery, sweet potatoes, cabbage, zucchini, and yellow squash, creating a nutritious and satisfying meal perfect for any season. Serve it with optional garnishes like pesto, parmesan, or fresh parsley for extra flavor.
Ingredients
Protein and Aromatics
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced (at least 1 tablespoon)
Spices and Herbs
- 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
Liquids
- 10-12 cups chicken or turkey broth (homemade or store-bought)
Vegetables
- 4-5 large carrots, chopped
- 1 & 1/2 cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage, or more to taste
- 1 (14-oz) can diced tomatoes (fire roasted preferred)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
Optional Garnishes
- Chopped parsley (optional; low calorie)
- Pesto (optional; adds extra calories)
- Parmesan cheese (optional; adds extra calories)
Instructions
- Sauté Turkey and Onion: In a very large soup pot (at least 6-quart), add 2 pounds ground turkey and 1 chopped large onion. Sauté over medium-high heat while crumbling the turkey evenly.
- Drain Fat: Turn off the heat and drain excess fat carefully using a foil-lined bowl to collect grease, then refrigerate the fat until hard and discard.
- Add Garlic and Spices: Turn heat back on to medium. Add 4 cloves minced garlic and spices: 2.5 tsp kosher salt, 1 tsp black pepper, 1 tbsp oregano, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 to 1/2 tsp celery seed, 1 tsp basil, 1/4 to 1/2 tsp crushed red pepper, and 1/2 tsp dried thyme (if using). Cook until fragrant.
- Add Broth: Pour in 10-12 cups broth (can be chicken broth or mixture of broth and water with Better than Bouillon Turkey Base). Bring to a boil over high heat.
- Add Vegetables (Except Squash): Add chopped carrots, celery, peeled chopped sweet potato, and 2 cups coleslaw cabbage to the pot. If using fresh thyme sprigs, add them now. Add diced tomatoes including juice and drained white beans.
- Simmer: Lower heat to medium to maintain a gentle simmer. Cook for about 20 minutes until carrots and sweet potatoes are nearly fork tender.
- Add Squash: Add chopped zucchini and yellow squash to the pot. Continue simmering for another 5-10 minutes until squash is tender.
- Skim and Remove Herbs: Remove any foam on top with a spoon. If fresh thyme was used, remove and discard the stems.
- Serve and Garnish: Serve the soup hot. Garnish individually with chopped parsley, pesto, and/or shredded parmesan cheese as desired.
Notes
- You can adjust vegetable quantities or omit sweet potato if preferred; the soup is forgiving.
- If using table salt instead of kosher salt, reduce the amount slightly due to saltiness difference.
- Better than Bouillon Turkey Base is recommended for enhanced flavor but can replace with broth or water.
- Optional garnishes add flavor but increase calories.
- Slow cooker adaptation: after sautéing turkey mixture with garlic and spices, transfer to slow cooker. Add broth and vegetables (except squash), cook low for 4-5 hours or high for 2-3 hours, then add squash and cook an additional 30 minutes.
- Make sure to drain fat properly to reduce grease and fat content.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
