Turkey Vegetable Soup Recipe

If you’re searching for a comforting, nourishing bowl that feels like a warm hug, you’ve hit the jackpot with this Turkey Vegetable Soup Recipe. I absolutely love how this soup brings together lean ground turkey and a medley of fresh veggies, creating a hearty, wholesome meal that’s perfect any day of the week. Stick around—I’m going to walk you through every step with tips I’ve picked up over countless batches, so you’ll get it just right every time.

this …

Ingredients You’ll Need

This Turkey Vegetable Soup Recipe calls for simple, fresh ingredients that complement each other beautifully—ground turkey brings savory depth, while the veggies add sweetness and crunch. Here’s a rundown of what you’ll want on hand, plus a few tips to get the best out of each.

• Ground turkey: Lean is best to keep the soup light, and fresh is always ideal for flavor and texture.
• Onion: A large yellow or white onion works well, providing a sweet base when sautéed.
• Garlic: Fresh smashed and minced garlic brightens the soup’s flavor—don’t skimp here!
• Kosher salt and black pepper: Essential for seasoning; adjust to taste as you go.
• Oregano, basil, thyme, smoked paprika: These dried herbs and spices give the soup complexity and warmth.
• Celery seed and crushed red pepper: Adds subtle earthiness and a gentle kick—optional but recommended.
• Chicken or turkey broth: A rich broth makes all the difference; I love combining broth with Better than Bouillon turkey base to boost flavor.
• Carrots and celery: Classic soup veggies that add sweetness and crunch.
• Sweet potato: Adds a lovely natural sweetness and smooth texture; feel free to swap for more carrots if you prefer.
• Coleslaw cabbage: A fantastic way to add bulk and fiber without overpowering the soup.
• Fire roasted diced tomatoes: Adds a smoky, slightly tangy flavor—makes the soup vibrant and hearty.
• White beans: Great for extra protein and creaminess.
• Zucchini and yellow squash: Added near the end to keep their freshness and texture.
• Parsley, pesto, parmesan cheese: Optional garnishes that elevate serving with fresh, aromatic notes or rich, cheesy depth.

Variations

This Turkey Vegetable Soup Recipe is a total blank canvas—I’m always tweaking it depending on what’s in my fridge or what my family’s craving. You’ll really enjoy making it your own!

• Swap the turkey: I’ve tried ground chicken or even lean beef when I’m out of turkey, and it still turned out fantastic.
• Add grains: When I want something heartier, I sometimes toss in cooked barley or quinoa at the end for more texture.
• Spicy kick: I love to turn up the heat by adding extra crushed red pepper or a splash of hot sauce to my bowl—it really wakes things up!
• Veggie swaps: If you want it even lighter, try kale instead of cabbage, or toss in some green beans for crunch.

How to Make Turkey Vegetable Soup Recipe

Step 1: Brown the Turkey and Onion

Start with a very large pot—mine’s a trusty 6-quart—and add the ground turkey and chopped onion. Turn the heat to medium-high and break up the turkey with a wooden spoon as it cooks. The goal here is to get everything nicely browned without burning, which brings out amazing flavor. Once the turkey is fully cooked and the onion is translucent, turn off the heat to drain excess fat. I have a little trick: I line a bowl with foil, tilt the pot, and spoon out the fat into the bowl. After it cools, it easily discards without clogging your sink.

Step 2: Bloom the Garlic and Spices

With the heat back on medium, add minced garlic and all the spices: salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Stir frequently as the spices cook just for a minute or two until they’re super fragrant—this step makes a huge difference. It’s the secret that turns simple turkey into deeply flavored soup base.

Step 3: Build the Broth and Add Veggies

Pour in 10 to 12 cups of broth. I usually mix broth with a good turkey base paste—it’s a game-changer! Bring everything to a boil over high heat, then start adding the veggies starting with the hardiest: chopped carrots, celery, sweet potato, and cabbage. If you’re using fresh thyme sprigs, pop those in now too. Add the can of fire roasted diced tomatoes (including juices) and the drained white beans. Once boiling, reduce the heat to medium-low and let it gently simmer. This is where your kitchen will start smelling incredible.

Step 4: Finish with Summer Squash

After about 20 minutes, check the carrots and sweet potato for tenderness—they should be nearly fork-tender. Now add the chopped zucchini and yellow squash. Simmer for another 5-10 minutes until the squash is just soft but still vibrant. If you notice any foam on top, skim it away for a cleaner broth. Remember to remove thyme sprigs if you used fresh—no one wants woody stems in their soup!

Step 5: Serve and Garnish

Ladle your soup into bowls and garnish however you like. I’m all about a spoonful of pesto for creaminess and shredded parmesan for salty richness, but fresh parsley is a no-calorie way to brighten the flavors. Trust me, this step makes the soup feel like a special occasion—even if it’s just Tuesday night.

How to Serve Turkey Vegetable Soup Recipe

Garnishes

I’m a huge fan of finishing this soup with fresh parsley to add brightness without extra calories. For a richer touch, a spoonful of pesto or a sprinkle of parmesan transforms every bowl into a cozy treat. It’s those little additions that make me excited to come back for seconds.

Side Dishes

Crusty bread or garlic toast pairs beautifully with this soup—perfect for dunking and sopping up every last drop. Sometimes, I serve it alongside a crisp green salad or roasted Brussels sprouts for a balanced meal.

Creative Ways to Present

For dinner parties or when I want to impress, I serve the soup in mini soup crocks with a basil leaf garnish and a drizzle of pesto right before serving. It instantly makes it feel gourmet, and guests rave about the flavors every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it stays fresh for 3-4 days. The flavors actually deepen overnight, so if you can wait, the second day is even better!

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers and it keeps well for up to 3 months. Just be sure to leave room at the top for expansion, and don’t add garnishes like pesto or cheese before freezing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps restore the perfect consistency if the soup has thickened during storage.

FAQs

Final Thoughts

I still remember the first time I made this Turkey Vegetable Soup Recipe—how it filled my kitchen with a cozy aroma, and how my family went crazy for it. It’s become my go-to whenever I want something healthy but deeply satisfying, and I know you’ll love it just as much. Honest, comforting, and packed with nourishing ingredients, this soup is more than just food; it’s a little daily ritual that makes me feel cared for. Give it a try, I promise you’ll be calling it your new favorite in no time.

Print