Low-Carb Turkey Soup

4.25 from 4 votes

This low-carb turkey soup is a healthy and easy dinner recipe. It’s a great way to add extra veggies and good protein into your diet. Plus it’s low-carb, Whole30 approved, gluten-free, dairy-free and delicious!

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Molly Thompson

INGREDIENTS

1 Tablespoons olive oil
1 medium yellow onion diced
3 stalks celery diced
4 cloves garlic minced
2 lbs ground turkey
4 carrots peeled and sliced into rounds
1 (14.5 oz) can green beans drained
3 Tablespoons tomato paste
1 (14.5 oz) can can diced tomatoes
1 (32 oz) carton chicken broth or vegetable broth
2 cups cauliflower florets fresh or frozen
1 Tablespoon Italian seasoning
1 teaspoon kosher salt
Red pepper flakes to taste
Parsley and parmesan cheese for topping

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.
1 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.
2 lbs ground turkey
Stir in the rest of the ingredients and spices until combined.
4 carrots, 1 (14.5 oz) can green beans, 3 Tablespoons tomato paste, 1 (14.5 oz) can can diced tomatoes, 1 (32 oz) carton chicken broth, 2 cups cauliflower florets, 1 Tablespoon Italian seasoning, 1 teaspoon kosher salt, Red pepper flakes to taste
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 vegetables are fork-tender. Taste and add more salt, pepper, red pepper flakes, or Italian seasoning as needed.
Serve hot with fresh chopped parsley and grated parmesan cheese.
Parsley and parmesan cheese

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!