Warm, nutritious, and full of wholesome ingredients, this Hearty Turkey & Vegetable Soup is packed with lean turkey, colorful veggies, and savory herbs. It’s perfect as a comforting dinner or a healthy, make‑ahead lunch.

Why You’ll Love This Recipe

Lean protein delight: Ground or shredded turkey keeps it hearty without heaviness.
Nutrient-rich veggie blend: Carrots, celery, spinach, and beans provide fiber, vitamins, and color.
One-pot convenience: Easy prep and cleanup—just sauté, simmer, and enjoy.
Perfect for batch cooking: Freezes beautifully for quick meals later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground turkey (or shredded rotisserie turkey)
Onion, diced
Garlic, minced
Carrot, diced
Celery, diced
Bell pepper, diced
Zucchini, diced
Canned diced tomatoes
Chicken or turkey broth
Spinach or kale, chopped
Canned beans (cannellini or kidney)
Italian seasoning or fresh herbs (thyme, oregano, parsley)
Olive oil
Salt & pepper
Optional: red pepper flakes, Parmesan rind

Directions

Sauté the base
In a large pot, warm olive oil over medium heat. Add diced onion, carrots, celery, and bell pepper—cook until softened, about 5–7 minutes.
Add turkey and garlic
Stir in ground turkey, breaking it up with a spoon until browned. Add garlic and cook until fragrant.
Build the soup
Add zucchini, diced tomatoes, broth, beans, and herbs. Bring to a boil, then reduce heat and simmer for 20 minutes.
Finish with greens
Stir in spinach or kale and cook until wilted (2–3 minutes). Adjust seasoning with salt, pepper, or red pepper flakes.
Serve
Ladle into bowls. Top with grated Parmesan if desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Stouffed version: Serve over rice, quinoa, or pasta for a filling bowl.
Spicy edition: Add diced jalapeño or ground cayenne with the turkey.
Turkey meatballs: Shape cooked turkey into small meatballs before simmering.
Low-carb option: Omit beans and pasta; add extra zucchini, cabbage, or leafy greens.
Creamy twist: Stir in light cream or Greek yogurt at the end.

Storage/reheating

Storage: Refrigerate in airtight containers for up to 4 days.
Freezing: Freeze in serving-size containers for up to 3 months.
Reheating: Warm on the stovetop until simmering, adding a splash of broth if thickened.

Tips for the best results

Use lean turkey: Opt for 93% lean to reduce fat while retaining moisture.
Season gradually: Season after simmering and again after adding greens to build depth.
Fresh herbs matter: Add fresh parsley at the end for brightness.
Cheesy touch: Stir in a Parmesan rind during cooking for savory richness.
Veggie swap: Use sweet potato, peas, or green beans depending on season.

FAQs

1. Can I use ground chicken instead of turkey?

Yes—you can substitute with ground chicken or even lean ground beef.

2. Is this soup gluten-free?

Yes—all ingredients are naturally gluten-free; opt for gluten-free broth if needed.

3. Can I make this in a slow cooker?

Absolutely—cook the base and turkey first, then transfer to a slow cooker, add veggies and broth, and cook on low for 4–6 hours.

4. How do I prevent beans from getting mushy?

Add canned beans during the last 10 minutes of simmering to prevent overcooking.

5. Can I double the recipe?

Yes—it freezes well and reheats beautifully.

6. What’s a good garnish?

Croutons, fresh basil or parsley, lemon zest, or a drizzle of olive oil work beautifully.

7. Can I skip the greens?

You can, though they add nutrients and texture—sub with kale, chard, or omit if preferred.

8. How spicy is it?

By default, it’s mild. Add red pepper flakes or chili powder for heat.

9. Is this suitable for meal prep?

Yes—store in individual containers and reheat for easy lunches or dinners.

10. Can I make it dairy-free?

Yes—even if using Parmesan, omit or use nutritional yeast for flavor.

Conclusion

The Hearty Turkey & Vegetable Soup is a comforting and nutritious meal that’s simple to prepare and perfect for both cozy nights and meal-prep planning.

Pro tip: Keep extra broth on hand—add it while reheating to refresh flavor and texture.

Ready to ladle up a bowlful? Try this soup tonight and share any mix-in ideas you chose or how you customized it—I’m excited to hear!

Hearty Turkey & Vegetable Soup

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A wholesome, one-pot soup brimming with lean turkey, colorful vegetables, and flavorful herbs—ideal for cozy dinners or healthy make-ahead lunches.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

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 apart with a spoon. Stir in garlic and cook for 1 minute more.
Add zucchini, diced tomatoes, broth, beans, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in spinach or kale and cook for another 2–3 minutes until wilted. Season with salt, pepper, and red pepper flakes if using.
Ladle into bowls and top with grated Parmesan if desired. Serve hot.