Turkey Spinach Soup
Warm up with a hearty and nutrient-packed bowl of Turkey Spinach Soup, a flavorful one-pot meal perfect for busy weeknights or cozy weekends. This wholesome recipe combines tender ground turkey with a medley of fresh vegetables like carrots, celery, and baby spinach, all simmered in a savory low-sodium chicken broth infused with aromatic thyme and oregano. A splash of fresh lemon juice and a sprinkle of parsley brighten every spoonful, making it a balanced and refreshing dish. Quick to prepare in under an hour, this high-protein, low-carb soup is as satisfying as it is healthy. Serve it hot with crusty bread or a leafy salad for a comforting, family-friendly meal that’s rich in flavor and packed with nutrients. Perfect for meal prep, this turkey spinach soup is a must-try for those seeking a wholesome comfort food option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 14 ounces diced tomatoes, canned
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 lemon, juiced
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the ground turkey to the pot and cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
Stir in the sliced carrots and celery, and cook for 3-4 minutes to soften slightly.
Add the canned diced tomatoes (with their juices) and the chicken broth to the pot.
Stir in the dried thyme, oregano, salt, and black pepper, and bring the soup to a boil.
Once boiling, reduce the heat to medium-low and simmer the soup for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
Stir in the chopped baby spinach and cook for 2-3 minutes, just until wilted.
Remove the pot from the heat and stir in the chopped parsley and freshly squeezed lemon juice for a bright, fresh finish.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve hot and enjoy your Turkey Spinach Soup with crusty bread or a fresh side salad, if desired.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.9 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1924 mg | 41% | |
*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.
