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

Scale

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)

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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