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Ground Turkey Vegetable Soup Recipe

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4.2 from 1 review

Ground Turkey Vegetable Soup is a hearty and nutritious one-pot meal packed with lean protein, fiber-rich vegetables, and a flavorful tomato-based broth. This easy-to-make soup features tender ground turkey, baby potatoes, carrots, green beans, and white beans simmered with Italian seasoning and a hint of spice, making it perfect for meal prep or a satisfying weeknight dinner.

Ingredients

Meat and Vegetables

  • 1 lb ground turkey
  • 6–8 baby red potatoes, quartered
  • 4 carrots, peeled and sliced into rounds
  • 1 (14.5 ounce) can green beans
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced

Broth and Seasonings

  • 2 Tablespoons olive oil
  • 3 Tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can white beans
  • 1 (32-ounce) carton chicken broth or vegetable broth
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Pinch of red pepper flakes
  • 1 bay leaf

Optional Toppings

  • Parmesan cheese
  • Fresh parsley, chopped

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large dutch oven over medium-high heat. Once hot, add the diced onion and celery, cooking for 2-3 minutes until they become soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Brown the Turkey: Add the ground turkey to the pot and cook, breaking it up with a spoon, until no pink remains and it is thoroughly browned.
  3. Add Remaining Ingredients: Stir in the baby potatoes, sliced carrots, canned green beans, tomato paste, diced tomatoes, white beans, chicken or vegetable broth, Italian seasoning, kosher salt, black pepper, red pepper flakes, and bay leaf until everything is well combined.
  4. Simmer the Soup: Turn the heat up to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Final Touches: Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt, pepper, red pepper flakes, or Italian seasoning as desired.
  6. Serve: Ladle the soup hot into bowls and garnish with freshly chopped parsley and grated Parmesan cheese if using. Enjoy warm.

Notes

  • Homemade Italian Seasoning Tip: Combine 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 tsp rosemary, and 1/4 tsp sage for a fresh seasoning mix.
  • Storage: Let leftover soup cool to room temperature before storing in an airtight container. Refrigerate for up to 5 days.
  • Freezing: Freeze leftovers in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat on the stovetop in a pot over medium heat or in the microwave until heated through.
  • Variations: Substitute sweet potatoes or Yukon gold potatoes for baby potatoes. Swap white beans for chickpeas or pinto beans. Add other vegetables like bell peppers, peas, spinach, or kale to customize the soup.

Find it online: https://bitezly.com/ground-turkey-vegetable-soup-recipe/