Hearty Turkey and Vegetable Soup
Warm up with this comforting and nutritious Hearty Turkey and Vegetable Soup, a one-pot wonder brimming with wholesome ingredients and bold, savory flavors. Perfect for cozy weeknights or meal prep, this soup combines lean ground turkey, vibrant vegetables like carrots, zucchini, and spinach, and aromatic herbs such as thyme and oregano, all simmered in a rich low-sodium broth. Ready in just an hour with minimal prep, this recipe delivers a satisfying, protein-packed meal that's both gluten-free and family-friendly. Garnish each bowl with fresh parsley for a burst of brightness, and enjoy this healthy, homemade soup as a complete meal or alongside crusty bread for dipping. Ideal for those seeking delicious turkey soup recipes or hearty vegetable dishes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 14.5 ounces diced tomatoes (with juices)
- 6 cups low-sodium chicken or turkey broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the ground turkey and cook until browned, breaking it into small crumbles with a wooden spoon, about 5-7 minutes.
Remove the cooked turkey from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Return the cooked turkey to the pot, then add the diced zucchini and the can of diced tomatoes (with juices). Stir to combine.
Pour in the chicken or turkey broth and add the dried thyme, dried oregano, and bay leaf. Stir well.
Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover partially and let it simmer for 25-30 minutes, stirring occasionally.
Add the baby spinach, salt, and black pepper to the soup. Stir and let it cook for an additional 2-3 minutes, or until the spinach wilts.
Remove the bay leaf and taste the soup, adjusting seasoning if necessary.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 466 mg | 10% | |
*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.
