Ground Turkey Vegetable Soup | Simple & Healthy Comfort

There’s something about a big pot of soup bubbling on the stove that just feels right when the weather turns cool. The aroma fills the kitchen, the broth simmers gently, and every spoonful warms you from the inside out. This Ground Turkey Vegetable Soup brings that same cozy comfort only lighter, fresher, and full of flavor you can feel good about.

Why You’ll Love This Ground Turkey Vegetable Soup

This soup checks all the boxes for an everyday favorite. It’s hearty yet light, loaded with lean protein and colorful veggies. Every bowl is low in calories but still deeply satisfying. It’s easy to make, naturally gluten-free, and perfect for meal prep. You can also swap vegetables based on the season or what’s in your fridge. Plus, it freezes beautifully, so you can enjoy homemade comfort any night of the week.

Ingredients You’ll Need

Here’s what you’ll need to make this nourishing pot of goodness:

Protein:

• 2 pounds ground turkey

Vegetables:

• 1 large onion, 4 cloves garlic, 4–5 carrots, 1½ cups celery, 1 sweet potato, 2 cups cabbage or coleslaw mix, 1 zucchini, and 1 yellow squash
• 1 (14 oz) can diced tomatoes (fire roasted for extra flavor)
• 1 (14 oz) can white beans, drained

Broth & Seasonings:

• 10–12 cups chicken or turkey broth
• 2½ teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon oregano, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ to ½ teaspoon celery seed, 1 teaspoon basil, ¼ to ½ teaspoon crushed red pepper, and ½ teaspoon dried thyme (or 6 sprigs fresh)

Optional Garnishes:
Fresh parsley, pesto, or a sprinkle of parmesan cheese.

Substitutions: Try kale instead of cabbage, or use vegetable broth for a lighter flavor. You can also replace sweet potato with butternut squash if that’s what you have.

How to Make Ground Turkey Vegetable Soup

Step 1 – Brown the Turkey and Onions

Start by heating a large pot over medium-high heat. Add the ground turkey and chopped onion. Cook until the turkey browns and the onion softens, stirring occasionally. Drain any extra fat, then return the pot to the stove.

Step 2 – Add Garlic and Seasonings

Next, stir in minced garlic and all your spices oregano, paprika, thyme, basil, and more. Cook just until fragrant, about 1 minute. This step builds the soup’s deep flavor right from the base.

Step 3 – Add Broth and Hard Vegetables

Pour in the broth and bring everything to a boil. Then add the harder vegetables: carrots, celery, sweet potato, and cabbage. They’ll need more time to soften, so simmer them gently for about 15–20 minutes.

Step 4 – Add Remaining Ingredients

Stir in the diced tomatoes (with juice) and drained white beans. Let everything cook together for another 10 minutes. Then add the softer vegetables zucchini and yellow squash. Simmer 5–10 minutes more until all the vegetables are tender and the flavors have melded together beautifully.

Step 5 – Finishing Touches

Remove the thyme stems if you used fresh herbs. Taste and adjust seasoning with more salt or pepper. If foam forms on top, skim it off for a cleaner broth. Finish each bowl with parsley, a drizzle of pesto, or a dusting of parmesan cheese for that final touch of comfort.

Cooking Tips and Variations

You can easily tailor this soup to your taste. If you love spice, add extra red pepper flakes. For a milder version, skip them entirely. Ground chicken works just as well if you’re out of turkey. To make it heartier, toss in a handful of small pasta or rice.

If you prefer slow cooking, brown the turkey and onions first, then transfer everything except the squash to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Add zucchini and squash during the last 30 minutes so they stay tender, not mushy.

This soup also freezes and reheats wonderfully. Freeze it in single portions, and you’ll always have a healthy, home-cooked meal ready to go.

Serving Suggestions

This soup is delicious on its own, but you can pair it with crusty bread or a light side salad for a complete meal. If you’re watching carbs, try it with roasted cauliflower or a handful of baby spinach stirred in just before serving.

Top each bowl with chopped parsley for color, or spoon in a little pesto for brightness. Parmesan adds a rich, nutty flavor that ties everything together. Serve it hot for dinner or pack it for lunch — it’s just as satisfying the next day.

For more cozy bowls, check out my creamy parmesan Italian sausage ditalini soup or this mushroom chicken soup recipe for another warm, one-pot favorite.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stove or microwave in short intervals, stirring occasionally to keep the consistency smooth. The flavor deepens after a day, making it even more delicious.

Frequently Asked Questions

More Such Recipes

• creamy broccoli cheddar soup
• chicken taco soup recipe
• crockpot chicken and dumplings
• marry me chicken soup recipe
• fruity summer cold pineapple soup

Conclusion

This Ground Turkey Vegetable Soup brings together everything we love about home cooking hearty flavor, wholesome ingredients, and pure comfort in a bowl. It’s simple enough for weeknights yet special enough to share. Whether you make it fresh or freeze it for later, this soup will remind you that good food doesn’t need to be complicated just made with care.

You can follow me on Pinterest and Facebook for more recipes like this one. Now grab a spoon, taste the warmth, and enjoy every comforting bite.

Print