Ground Turkey Vegetable Soup
This hearty and healthy Ground Turkey Vegetable Soup is packed with protein, fiber, and vibrant veggies. It’s a one-pot meal that’s easy to make and perfect for meal prep. Tender ground turkey, baby potatoes, carrots, green beans, and white beans simmer together in a flavorful tomato-based broth with Italian seasoning and a touch of spice.For the best flavor, let the soup simmer. This helps the flavors meld together even more!
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Servings: 5 servings
INGREDIENTS
- 2 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 lb ground turkey
- 6-8 baby potatoes quartered (I used baby red potatoes)
- 4 carrots peeled and sliced into rounds
- 1 (14.5 ounce) can green beans
- 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
- Parmesan cheese and parsley for topping optional
INSTRUCTIONS
- Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.2 Tablespoons olive oil, 1 medium yellow onion, 3 stalks celery, 4 cloves garlic
- Add the ground turkey and brown the turkey until no pink remains.1 lb ground turkey
- Stir in the rest of the ingredients and spices until combined.6-8 baby potatoes, 4 carrots, 1 (14.5 ounce) can green beans, 3 Tablespoons tomato paste, 1 (14.5-ounce) can diced tomatoes, 1 (15-ounce) can white beans, 1 (32-ounce) carton chicken broth, 1 Tablespoon Italian seasoning, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, Pinch of red pepper flakes, 1 bay leaf
- Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 15-20 minutes, until the potatoes are fork-tender. Remove the bay leaf and discard. Taste and add more salt, pepper, red pepper flakes, or Italian seasoning as needed.
- Serve hot with fresh chopped parsley and grated parmesan cheese.
Notes
Homemade Italian Seasoning. Combine 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 teaspoon rosemary, and 1/4 tsp sage.
Storage: Allow the leftover turkey soup to come to room temperature and store it in an airtight container in the fridge for up to up tp 5 days.
Freezing: Freeze in an airtight container for up to 2 months.
Reheating: Reheat leftover ground turkey and veggie soup in a large pot on the stove top or in the microwave until heated all the way through.
Recipe variations: Try sweet potatoes or yukon gold potatoes. Swap the beans for chickpeas or pinto beans, and add other veggies you have on hand like bell pepper, peas, spinach, or kale.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 23g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 647mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8452IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 2mg
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