What spices are good in turkey vegetable soup?

Oregano, thyme, basil, and smoked paprika work beautifully together. They add depth and balance without overpowering the mild turkey.

What gives vegetable soup that depth of flavor?

Browning the turkey and onions first makes a huge difference. Also, simmering the soup slowly helps the vegetables and herbs infuse into the broth.

How do I add more flavor to ground turkey soup?

Use a splash of Worcestershire sauce or add a parmesan rind while simmering. Both add rich, savory notes that make the broth irresistible.

What are common mistakes when making turkey soup?

Adding all vegetables at once is a common issue. Harder veggies need more time than tender ones, so add them in stages to avoid mushy texture.

Ground Turkey Vegetable Soup | Simple & Healthy Comfort

Name: Ground Turkey Vegetable Soup | Simple & Healthy Comfort
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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; ¼ to ½ teaspoon celery seed; 1 teaspoon basil; ¼ to 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 celery, chopped; 1 sweet potato, peeled and chopped; 2 cups coleslaw mix or chopped cabbage; 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, pesto, parmesan cheese

Description

A hearty and healthy Ground Turkey Vegetable Soup made with lean ground turkey, colorful vegetables, and savory herbs. A cozy, protein-rich meal perfect for family dinners or meal prep.

Ingredients

Scale

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

¼ to ½ teaspoon celery seed

1 teaspoon basil

¼ to 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 celery, chopped

1 sweet potato, peeled and chopped

2 cups coleslaw mix or chopped cabbage

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, pesto, parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Brown ground turkey with chopped onion in a large pot over medium-high heat. Drain fat, then return pot to heat.

2. Stir in minced garlic and all spices. Cook until fragrant.

3. Add broth and bring to a boil. Add harder vegetables first—carrots, celery, sweet potato, and cabbage.

4. Stir in diced tomatoes with juice and drained white beans. Simmer for 20 minutes or until carrots and potatoes are nearly tender.

5. Add zucchini and squash; simmer 5–10 more minutes until tender.

6. Remove thyme stems if using fresh. Skim foam if needed.

7. Serve hot, garnished with parsley, pesto, or parmesan if desired.

Notes

Vegetable amounts can be adjusted based on preference. Substitute or omit vegetables as desired.

Cabbage can be increased for lower calories.

Pesto and parmesan add extra flavor but also calories. Parsley keeps it light.

Foam may form during simmering; skim as needed.

Remove fresh thyme stems before serving.

Soup keeps 3–4 days in the refrigerator or 2–3 months in the freezer.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 169
Sugar: 4g
Sodium: 736mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 17g
Fiber: 4g
Protein: 21g
Cholesterol: 33mg