Mediterranean Turkey Soup
Savor the vibrant flavors of the Mediterranean with this comforting and wholesome Mediterranean Turkey Soup. Packed with lean ground turkey, nutrient-rich vegetables like spinach, celery, and carrots, and hearty chickpeas, this one-pot soup strikes the perfect balance between healthy and flavorful. Aromatic spices like oregano, thyme, and cumin infuse the broth with earthy warmth, while a splash of fresh lemon juice adds a bright, zesty finish. Ready in just 45 minutes, this protein-packed soup is not only easy to make but also perfect for a cozy weeknight dinner or meal prep. Garnish with fresh parsley and serve warm for a dish that's as satisfying as it is nutritious. Keywords: Mediterranean Turkey Soup, healthy soup recipe, ground turkey soup, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 pound ground turkey
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (with liquid)
- 6 cups chicken or turkey stock
- 15 ounces canned chickpeas, drained and rinsed
- 3 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the ground turkey to the pot. Break it up with a wooden spoon and cook until it is browned, about 5-6 minutes.
Stir in the minced garlic, oregano, thyme, and cumin. Cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their liquid) and mix well with the turkey and vegetables.
Pour in the chicken or turkey stock and bring the pot to a boil.
Reduce the heat to low and simmer the soup for 10 minutes to allow the flavors to meld.
Stir in the drained chickpeas and baby spinach. Simmer for an additional 5 minutes until the spinach wilts and the chickpeas are heated through.
Add the lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 10166 mg | 442% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 44.2 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2972 mg | 63% | |
*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.
