Ground Turkey and Veggie Soup
Warm, hearty, and packed with wholesome ingredients, this Ground Turkey and Veggie Soup is the ultimate comfort meal that’s both nourishing and flavorful. Featuring lean ground turkey, a medley of fresh vegetables like carrots, zucchini, and spinach, and a perfectly spiced broth infused with thyme, oregano, and paprika, this soup is a delicious way to incorporate nutrient-rich ingredients into your day. Ready in just 45 minutes, it’s an easy, one-pot dish ideal for cozy weeknight dinners or meal prep. Garnish with fresh parsley for a burst of brightness, and enjoy a bowlful of satisfying, healthy goodness that’s dairy-free, gluten-free, and endlessly customizable!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 14.5 ounces diced tomatoes (canned, with juice)
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey to the pot and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the cooked turkey and set it aside.
In the same pot, add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic, diced carrots, and diced celery. Cook for 3-4 minutes, stirring occasionally.
Stir in the diced zucchini and cook for another 2-3 minutes.
Pour the canned diced tomatoes (including the juices) and chicken or vegetable broth into the pot.
Add the dried thyme, dried oregano, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to medium-low. Let the soup simmer for 15 minutes, allowing the flavors to meld together.
Add the cooked ground turkey back into the pot and stir to combine.
Stir in the baby spinach and let it wilt into the soup for 2-3 minutes.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
