I absolutely love this Turkey Vegetable Soup Recipe because it’s that perfect blend of comforting and nourishing — seriously, nothing beats a warm bowl after a long day. When I first tried making it, I was amazed by how simple ingredients came together to create such a rich, flavorful soup that’s also surprisingly light and healthy.
Whether you’re meal prepping for the week or just want a cozy dinner, this Turkey Vegetable Soup Recipe works beautifully any time. You’ll find that it’s versatile, forgiving, and packed full of fresh veggies and lean protein, so it’s guilt-free and totally satisfying.
Why You’ll Love This Recipe
- Hearty and Healthy: This soup packs in lean ground turkey and a rainbow of veggies that fill you up without weighing you down.
- Flavor Packed: A blend of herbs and spices creates depth and warmth that make every spoonful delicious.
- Super Versatile: You can swap veggies depending on what’s in season or what you have in the fridge with ease.
- Easy to Make: I love how straightforward the steps are — it’s a winner on busy weeknights or lazy weekends.
Ingredients You’ll Need
The magic of this Turkey Vegetable Soup Recipe lies in its simple, wholesome ingredients that combine for maximum flavor and nutrition. I always recommend using fresh veggies and a good quality broth to really make the soup shine.
- Ground turkey: Choose lean for a lighter soup that still has delicious protein.
- Onion: Adds a natural sweetness and depth when sautéed with the turkey.
- Garlic: Don’t skip it—garlic infuses a fragrant warmth that’s so comforting.
- Kosher salt: I prefer kosher because it dissolves well and adds clean flavor.
- Black pepper: Freshly ground always tastes best here for a gentle kick.
- Oregano: Brings a subtle herby earthiness that complements the turkey nicely.
- Garlic powder: Boosts the garlic flavor in a subtle way without overpowering.
- Smoked paprika: Gives the soup a hint of smoky depth and color.
- Celery seed: Adds a unique aromatic that lifts the soup’s flavor profile.
- Basil: Sweet and slightly minty, it brightens up the broth.
- Crushed red pepper: Just a touch—it adds warmth without heat.
- Dried thyme or fresh thyme sprigs: Thyme gives a woodsy fragrance that’s quintessential in soups.
- Chicken or turkey broth: The foundation of your soup’s flavor; I love using homemade or high-quality store-bought.
- Carrots: Sweet, crunchy, and packed with vitamins.
- Celery: That classic soup vegetable for crunch and flavor.
- Sweet potato: Adds natural sweetness and a creamy texture as it cooks down.
- Coleslaw cabbage: Cabbage softens into the broth and adds fiber.
- Diced tomatoes: Fire roasted varieties add a smoky, tangy layer of flavor.
- White beans: Great for added protein and a creamy texture.
- Zucchini: Adds fresh, light flavor that balances the heartier veggies.
- Yellow squash: Another light vegetable that keeps the soup bright and summery.
- Parsley (optional): I sprinkle this on for a fresh, herbaceous lift without extra calories.
- Pesto (optional): For those days when you want a rich, indulgent twist.
- Parmesan cheese (optional): A little sprinkle amps up the savory flavor and creaminess.
Variations
One of the things I love most about this Turkey Vegetable Soup Recipe is how easy it is to personalize — whether you prefer spicier, milder, or extra veggie-packed. Feel free to experiment and make it your own!
- Hearty Greens: I sometimes swap cabbage for kale or spinach, especially in cooler months when I want extra nutrients.
- Spicy Kick: Adding a bit more crushed red pepper or even a dash of hot sauce can totally transform the flavor.
- Low Sodium: If you’re watching salt, reduce kosher salt and rely more on fresh herbs and broth for flavor.
- Vegetarian Version: Skip the turkey, use beans and mushrooms, and boost vegetable broth for a satisfying meatless soup.
- Seasonal Veggies: I love swapping out zucchini and squash for green beans or bell peppers in summer.
How to Make Turkey Vegetable Soup Recipe
Step 1: Sauté the turkey and onion
Start by heating a very large soup pot over medium-high heat. Add the ground turkey and chopped onion. Break up the turkey with your spoon as it cooks so it browns evenly. When the meat is no longer pink and the onions are translucent, turn off the heat and carefully drain the fat. I discovered a neat trick where I line a small bowl with foil and spoon the fat out, then refrigerate the foil until the grease hardens — it makes cleanup easy and keeps you safe from hot grease splatters.
Step 2: Add garlic and spices
Turn the heat back to medium and toss in your smashed and minced garlic along with the entire spice blend — salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme if dried. Cook this mixture for a few minutes until it gets super fragrant. This is where the soup really starts to build flavor, so don’t rush!
Step 3: Pour in the broth and add the veggies
Add in 10 to 12 cups of broth — I usually mix chicken broth with water and Better than Bouillon turkey base for maximum depth. Bring the soup to a boil, then start adding your chopped vegetables in order of toughness: carrots first, then celery, sweet potato, and cabbage. If you’re using fresh thyme sprigs, toss them in now too. The soup is really forgiving here; feel free to adjust veggie amounts or swap in your favorites.
Step 4: Add tomatoes, beans, and simmer
Open the can of diced tomatoes and add the whole can, juice included. Drain and rinse your white beans before stirring them in. Once everything’s combined and your soup is boiling, reduce heat to medium and let it simmer for about 20 minutes. You’ll want to see the carrots and sweet potato get just fork-tender—this guarantees the veggies are flavorful but not mushy.
Step 5: Finish with squash and final touches
Now add your chopped zucchini and yellow squash. These soften quickly, so simmer for only another 5 to 10 minutes. If you notice any foam on top, skim it off with a spoon. If you used fresh thyme, be sure to fish out and discard the stems before serving. Serve your soup steaming hot, garnished however you like with parsley, a spoonful of pesto, or a sprinkle of parmesan.
Pro Tips for Making Turkey Vegetable Soup Recipe
- Drain Fat Carefully: I used to just dump the fat down the sink—that’s a clog hazard. Instead, spoon it out into foil and toss after it hardens.
- Broth Balance: Mixing broth with water and bouillon lets you control saltiness and add rich turkey flavor without extra fat.
- Veggie Timing: Adding zucchini and squash last keeps their texture from turning mushy.
- Skim the Foam: Skimming improves clarity and taste—plus it’s a nice finishing touch for presentation.
How to Serve Turkey Vegetable Soup Recipe
Garnishes
I love topping mine with a sprinkle of chopped parsley for freshness and a little color. On days I’m feeling indulgent, a spoonful of pesto or some shredded Parmesan cheese on top takes the soup to next-level deliciousness. These also add nice layers of flavor and a bit of creaminess that contrast the broth perfectly.
Side Dishes
This soup pairs beautifully with crusty bread or a fresh green salad for a full meal. Sometimes I serve it alongside warm garlic breadsticks for dipping, which my whole family goes crazy for. If you want to keep it low-cal, a simple side of steamed green beans or roasted Brussels sprouts works wonderfully too.
Creative Ways to Present
If you’re serving this for a special occasion or dinner party, try ladling the soup into hollowed-out small bread bowls or rustic mini pumpkins for an impressive presentation. A drizzle of basil oil or a small dollop of herb cream on top adds a gourmet touch. Trust me, guests will be asking for the recipe!
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature, then transfer leftovers to airtight containers and refrigerate. It keeps wonderfully for up to 4 days. Before reheating, I remove any solidified fat on top to keep it light and fresh-tasting.
Freezing
This Turkey Vegetable Soup Recipe freezes beautifully—perfect for meal prep! I portion it out into freezer-safe containers or heavy-duty bags, removing extra air, and freeze up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. I usually add a splash of broth or water if it’s thickened too much. Heating slowly helps keep the veggies tender but not mushy and preserves the fresh flavors.
FAQs
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Can I use ground chicken instead of ground turkey in this soup?
Absolutely! Ground chicken works as a great substitute and will yield a similar lean protein boost. Just be sure to cook it thoroughly and adjust seasoning to taste.
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Is it okay to make this soup in a slow cooker?
You can, but I recommend browning the turkey and sautéing the onions and garlic first for better flavor. Then transfer everything to the slow cooker, add broth and veggies, and cook on low for 6-8 hours or high for 3-4 hours until veggies are tender.
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How can I make this soup spicier?
Increase the amount of crushed red pepper or add a pinch of cayenne powder while sautéing the spices. You can also garnish with hot sauce or chopped fresh chili for an extra kick.
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Will the soup still taste good if I leave out the sweet potato?
Definitely! Sweet potato adds a lovely sweetness and texture, but you can replace it with more carrots or other root vegetables, or simply omit it without losing much in flavor.
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Can I prepare this soup ahead of time for meal prep?
Yes! This turkey vegetable soup actually tastes even better the next day as flavors develop. Make a big batch, cool it completely, and store in portioned containers in the fridge or freezer for easy healthy meals all week.
Final Thoughts
This Turkey Vegetable Soup Recipe holds a special place in my kitchen because it’s both comforting and incredibly versatile. I love how it welcomes comforting flavors without the heaviness, making it my go-to whenever I want something nourishing that the whole family will happily eat. I hope you enjoy making and savoring it as much as I do — it really feels like a warm hug in a bowl!
Print
Turkey Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 15 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
This hearty Turkey Vegetable Soup is a flavorful and nutritious dish packed with ground turkey and an abundance of fresh vegetables simmered in a savory broth. Easy to prepare, this low-calorie soup is perfect for a comforting meal that supports weight loss and healthy eating.
Ingredients
Meat and Aromatics
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced (at least 1 tablespoon)
Spices and Seasonings
- 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
Broth and Liquids
- 10-12 cups chicken or turkey broth (can substitute with broth base and water)
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 (preferably fire roasted)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
Optional Garnishes
- Chopped parsley (optional, low calorie)
- Pesto (optional, not low calorie)
- Parmesan cheese (optional, not low calorie)
Instructions
- Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add the ground turkey and chopped onion. Cook over medium-high heat, breaking up the turkey with a spoon until browned and cooked through.
- Drain Fat: Turn off heat and carefully drain the fat from the pot by tilting the pot and spooning the grease into a foil-lined bowl. Refrigerate the grease until hardened, then discard.
- Add Garlic and Spices: Return the pot to medium heat. Add minced garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if using dried). Cook, stirring frequently, until the garlic and spices release their fragrance.
- Add Broth and Vegetables: Pour in 10-12 cups of broth. If using fresh thyme sprigs, add them now. Bring the mixture to a boil over high heat. Add harder vegetables first: chopped carrots, celery, sweet potato, and coleslaw cabbage. Stir to combine.
- Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice and the drained white beans to the soup pot. Stir well.
- Simmer Until Tender: Reduce heat to a medium simmer so the soup bubbles gently. Let it cook for about 20 minutes until carrots and sweet potatoes are nearly fork tender.
- Add Squash and Continue Cooking: Add chopped zucchini and yellow squash to the pot. Simmer for an additional 5-10 minutes until the squash is tender.
- Skim Foam and Final Touches: Remove any foam from the surface using a spoon. If fresh thyme was used, remove and discard the thyme sprigs.
- Serve and Garnish: Serve the soup hot. Optionally garnish each bowl with a spoonful of pesto, shredded parmesan cheese, and/or chopped parsley for added flavor and visual appeal.
Notes
- This recipe is perfect as a weight loss soup, packed full of vegetables and lean turkey for low calorie content.
- Ground turkey provides great flavor while keeping the soup light and healthy.
- The soup is very forgiving, so feel free to adjust the vegetables to your preference; omit sweet potato if preferred and substitute more carrots or other veggies.
- Using a combination of broth and broth base enhances the flavor, but you can use all broth if preferred.
- Optional garnishes like pesto and parmesan add richness but increase calorie content, so use according to dietary goals.
Nutrition
- Serving Size: 1 cup
- Calories: 169 kcal
- Sugar: 4 g
- Sodium: 539 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 33 mg
