Description
Warm, nutritious, and full of wholesome ingredients, this Hearty Turkey & Vegetable Soup is packed with lean turkey, colorful veggies, and savory herbs—perfect for a comforting dinner or a healthy make-ahead lunch.
Ingredients
Units
Scale
- 1 lb ground turkey (or shredded rotisserie turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or turkey broth
- 2 cups spinach or kale, chopped
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 1 tsp Italian seasoning or 1 tbsp fresh herbs (thyme, oregano, parsley)
- 2 tbsp olive oil
- Salt & freshly ground black pepper to taste
- Optional: red pepper flakes, Parmesan rind
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Add ground turkey and cook until browned, breaking it into crumbles. Stir in garlic and cook 1 minute until fragrant.
- Add zucchini, diced tomatoes, broth, beans, and herbs. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach or kale and cook 2–3 minutes until wilted. Season with salt, pepper, and optional red pepper flakes.
- Ladle into bowls. If using, stir in Parmesan rind or top with grated Parmesan before serving.
Notes
- Use 93% lean turkey to keep soup hearty but not greasy.
- For more depth, simmer with a Parmesan rind and remove before serving.
- Add beans at end to prevent mushiness.
- Store and reheat with extra broth to refresh texture.
- Make it a meal by serving over rice, quinoa, or pasta.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg