Vegetable and Ground Turkey Soup
Warm up with a hearty bowl of Vegetable and Ground Turkey Soup, a healthy and flavorful one-pot recipe that's perfect for busy weeknights or cozy weekends. Packed with lean protein from ground turkey and a vibrant medley of vegetables—including carrots, zucchini, celery, and potatoes—this soup delivers both nutrition and comfort in every spoonful. Simmered in a savory blend of chicken or vegetable broth, fragrant herbs like thyme and oregano, and tender chunks of diced tomatoes, this dish is as wholesome as it is satisfying. Ready in under an hour, it's an ideal option for meal prep or feeding the whole family, yielding six generous servings. Garnish with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy a deliciously hearty way to stay warm!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and sliced
- 3 Celery stalks, diced
- 2 Zucchini, diced
- 1 Russet potato, diced
- 15 ounces Diced tomatoes (canned, with juice)
- 6 cups Chicken or vegetable broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground turkey, breaking it up with a spoon, and cook until fully browned and no longer pink, about 5-7 minutes.
Remove the cooked turkey from the pot and set it aside on a plate.
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the carrots, celery, zucchini, and potato to the pot. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.
Stir in the canned diced tomatoes with their juice and return the cooked ground turkey to the pot.
Pour in the chicken or vegetable broth, ensuring all the ingredients are covered in liquid.
Add the bay leaves, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes and vegetables are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaves before serving.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 46.6 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4341 mg | 92% | |
*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.
