There’s something comforting about a big bowl of Ground Turkey Vegetable Soup. It’s hearty, colorful, and loaded with wholesome veggies in every spoonful. This simple recipe brings together lean ground turkey, tender carrots, and a rich broth that tastes like it simmered all day. It’s also an easy, one-pot meal perfect for busy weeknights. I love how the sweet potatoes add a hint of natural sweetness while the zucchini and squash keep it light and fresh. Whether you’re feeding your family or meal prepping for the week, this soup feels like a warm hug that’s both healthy and satisfying.
Table of Contents
Why You’ll Love This Ground Turkey Vegetable Soup
Flavor and texture highlights
This soup tastes savory, earthy, and slightly sweet thanks to the mix of vegetables. The ground turkey adds heartiness without being heavy, while oregano, basil, and thyme bring cozy flavors. Each spoonful is brothy yet full of texture from the carrots, beans, and squash. It’s the kind of balanced flavor you crave on a cool day, and it pairs beautifully with a side of crusty bread.
Nutrition and health benefits
Each cup of Ground Turkey Vegetable Soup has about 169 calories, 21 grams of protein, and only 2 grams of fat. That means it’s a light but filling meal you can feel good about. With 4 grams of fiber, vitamins A and C, and minerals like iron and potassium, it’s a nutrient-packed bowl that supports energy and immunity.
Who this recipe is perfect for
This recipe is great for meal preppers, busy families, or anyone wanting a lighter dinner that still satisfies. Since it reheats beautifully, it’s ideal for lunches or healthy weeknight leftovers.
Ingredients You’ll Need
Ground turkey and aromatics
Use 2 pounds of lean ground turkey with chopped onion and minced garlic. These create the savory base that gives the soup its rich depth of flavor.
Vegetables and canned additions
Chopped carrots, celery, cabbage, sweet potato, zucchini, and squash add color and nutrition. Canned diced tomatoes and white beans make the broth hearty and protein-rich.
Broth, herbs, spices, and optional garnishes
You’ll need 10–12 cups of broth, oregano, basil, paprika, thyme, and red pepper flakes for warmth. Garnish with parsley, pesto, or shredded parmesan if you like extra richness.
Flexible swaps and substitutions
Use water with bouillon if you don’t have broth. Substitute sweet potatoes with regular ones or swap cabbage for kale. It’s flexible enough to use whatever’s in your fridge.
How to Make Ground Turkey Vegetable Soup
Brown the turkey and aromatics
Start by browning the ground turkey and onion in a large pot over medium-high heat until fully cooked. Drain any fat and return the turkey to the pot.
Add spices and build flavor
Stir in the minced garlic, oregano, paprika, thyme, basil, and red pepper flakes. Cook for about a minute until fragrant so the flavors deepen.
Pour in broth and add firm vegetables
Add the broth and bring it to a boil. Next, stir in the chopped carrots, celery, sweet potato, and cabbage. These need more time to soften.
Add tomatoes, beans, softer vegetables, and simmer
Once the firm veggies are nearly tender, add diced tomatoes with juice and drained white beans. Then add zucchini and squash. Reduce to a simmer and cook until everything is tender.
Final touches, garnish ideas, and serving tips
Before serving, remove thyme stems if used fresh and skim off any foam. Garnish with parsley or a small spoon of pesto for added flavor. Serve hot and enjoy it on its own or with a piece of toast.
Tips for the Best Flavor and Texture
Layering vegetables for ideal doneness
Add the firm vegetables first so they cook evenly. Softer vegetables like zucchini and squash should go in last to stay tender but not mushy.
Adjusting seasoning and spice level
Taste as you cook. Add more salt or red pepper flakes if you want a bolder flavor. Remember that the broth will mellow as it simmers.
How to keep the broth clear and rich
Brown the turkey well and skim any foam that forms while simmering. This keeps the broth clean and golden without being greasy.
Variations and Substitutions
Protein swaps and vegetarian adaptions
You can use ground chicken, beef, or even lentils for a vegetarian version. Add extra beans or quinoa for more protein.
Vegetable substitutions based on season
Try green beans or corn in summer and add kale or potatoes in winter. This soup works beautifully with what’s fresh and available.
Broth options and low-calorie adjustments
Use low-sodium broth to control salt. Skip pesto and parmesan to keep calories lower, or stir in extra broth for a lighter consistency.
Storage, Freezing, and Reheating
Refrigeration guidelines
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get stronger with time.
Freezer instructions
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Best methods to reheat without overcooking vegetables
Reheat gently on the stove or microwave in short bursts. Avoid boiling too long so the veggies stay firm and colorful.
Serving Ideas
Garnish recommendations
Add fresh parsley for color or a swirl of pesto for extra flavor. Parmesan gives it a savory, cheesy touch.
Pairing suggestions for a fuller meal
Serve this soup with a simple salad or crusty bread. You could also pair it with Slow Cooker Crack Potato Soup for Creamy Comfort or High Protein Broccoli Cheddar Soup for Hearty Meals.
FAQs About Ground Turkey Vegetable Soup
Is ground turkey good in vegetable soup?
Yes, it’s lean, flavorful, and blends perfectly with vegetables for a lighter but filling meal.
What vegetables go well in turkey soup?
Carrots, celery, cabbage, sweet potatoes, zucchini, and squash taste amazing and add color and texture.
What does ground turkey taste good with?
It pairs beautifully with herbs like oregano, thyme, and basil, and it absorbs flavors from the broth and veggies.
Why is turkey soup good for you?
It’s packed with protein, low in fat, and full of vitamins and fiber that help boost energy and immunity.
Other Recipes You May Enjoy
- Easy Taco Soup for Busy Weeknights
- Lasagna Soup Recipe for Ultimate One-Pot Dinner
- Creamy Vegetable Soup Recipe with Cheesy Twist
- Classic Tomato Soup Recipe with Roasted Flavor
Conclusion
This Ground Turkey Vegetable Soup is cozy, flavorful, and wonderfully simple to make. It’s packed with nutritious veggies, lean protein, and rich herbs that make every bite satisfying. Whether you’re meal prepping or craving comfort, this soup fits the moment perfectly. Save this recipe or share it on Pinterest for later—it’s a must-try family favorite!
Ground Turkey Vegetable Soup
Equipment
- Large soup pot for browning and simmering
- Wooden spoon for stirring
- Knife and cutting board for chopping vegetables
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon celery seed
- 1 teaspoon basil
- ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme or 6 fresh thyme sprigs
- 10-12 cups chicken or turkey broth
- 4-5 large carrots, chopped
- 1 ½ cups chopped celery
- 1 large sweet potato, peeled and chopped
- 2 cups coleslaw mix or chopped cabbage
- 1 (14 oz) can diced tomatoes, with juice
- 1 (14 oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Optional garnishes: chopped parsley, pesto, shredded parmesan
Instructions
- Brown ground turkey and onion in a large soup pot over medium-high heat until fully cooked. Drain the fat.
- Add minced garlic and all spices. Stir for 1 minute until fragrant to build flavor.
- Pour in broth and bring to a boil. Add chopped carrots, celery, sweet potato, and cabbage.
- Stir in diced tomatoes with juice and drained beans. Reduce heat and simmer for about 20 minutes until the carrots and sweet potatoes are nearly tender.
- Add zucchini and yellow squash. Simmer 5–10 minutes until all vegetables are tender. Remove thyme stems if using fresh and skim any foam if needed.
- Serve hot with optional garnishes like parsley, pesto, or parmesan.
