Name: Hearty Turkey and Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey or cooked turkey breast, diced; Salt and pepper, to taste; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups low-sodium chicken or turkey broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 cup green beans, chopped (fresh or frozen); 1 cup corn kernels (fresh, frozen, or canned); 1 medium zucchini, diced; 1 cup kale or spinach, chopped (optional); 1/2 cup small pasta (such as ditalini or elbow macaroni, optional); Fresh parsley, chopped (for garnish, optional)

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Hearty Turkey and Vegetable Soup is a nourishing and comforting dish packed with tender turkey, fresh vegetables, and a savory broth. This soup is perfect for warming up on chilly days and is a great way to use up leftover turkey or turkey breast. Full of fiber, protein, and nutrients, this soup is hearty enough to be a main meal while remaining light and healthy. With vibrant vegetables and a rich, flavorful broth, it’s an ideal choice for a cozy dinner that the whole family will love.

Why You’ll Love This Recipe

This Hearty Turkey and Vegetable Soup is everything you want in a soup: comforting, healthy, and full of flavor. It’s packed with lean turkey, which is a great source of protein, and a variety of vegetables that add texture and nutrients. The savory broth ties everything together, making each bite warm and satisfying. Whether you have leftover turkey from a holiday feast or you’re cooking up fresh turkey, this soup is easy to make, versatile, and will leave you feeling full and content. It’s also a great way to sneak in extra veggies, making it perfect for both adults and kids.

Hearty Turkey and Vegetable Soup

Ingredients

1 tablespoon olive oil
1 pound ground turkey or cooked turkey breast, diced
Salt and pepper, to taste
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups low-sodium chicken or turkey broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup green beans, chopped (fresh or frozen)
1 cup corn kernels (fresh, frozen, or canned)
1 medium zucchini, diced
1 cup kale or spinach, chopped (optional)
1/2 cup small pasta (such as ditalini or elbow macaroni, optional)
Fresh parsley, chopped (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Turkey: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey (or diced cooked turkey) and season with salt and pepper. Cook, breaking the turkey apart with a spoon, until browned and cooked through, about 5-7 minutes. If you’re using cooked turkey, simply heat it through and set it aside.
Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables have softened and the onion is translucent. Add the garlic and cook for another 1 minute, until fragrant.
Add the Broth and Tomatoes: Pour in the chicken or turkey broth and diced tomatoes (with their juice). Stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer over medium-high heat.
Add the Vegetables: Add the green beans, corn, zucchini, and any other vegetables you’re using. Let the soup simmer for 15-20 minutes, or until the vegetables are tender.
Add the Greens (Optional): Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted and tender.
Add Pasta (Optional): If you’re adding pasta, stir it in during the last 10 minutes of cooking and let it cook in the soup until al dente. If the soup thickens too much after adding pasta, you can add a little more broth or water to reach your desired consistency.
Taste and Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers.

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Use Leftover Turkey: If you have leftover Thanksgiving or holiday turkey, this is the perfect recipe to repurpose it. Just shred or dice the cooked turkey and add it to the soup.
Add Sweet Potatoes: For added sweetness and nutrients, cube 1-2 sweet potatoes and add them in with the other vegetables.
Use Ground Chicken: If you don’t have turkey, ground chicken works just as well in this soup.
Spicy Version: Add some diced jalapeños or red pepper flakes for a little heat.
Low-Carb Option: Skip the pasta or use a low-carb alternative like zucchini noodles.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.
Reheating: Reheat in a pot over medium heat, adding a splash of water or broth if the soup has thickened. You can also reheat it in the microwave.

FAQs

1. Can I use other vegetables in this soup?

Yes! You can add other vegetables like bell peppers, peas, or even leafy greens like collard greens. Just add them when the other vegetables are added.

2. Can I make this soup without pasta?

Absolutely! The pasta is optional, and the soup is just as hearty and satisfying without it. If you’re looking for a lower-carb version, simply skip the pasta or use zucchini noodles.

3. Can I use a slow cooker for this recipe?

Yes, you can make this soup in a slow cooker. Brown the turkey and sauté the vegetables before adding everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, adding the greens and pasta in the last 30 minutes of cooking.

4. Can I use frozen turkey in this recipe?

Yes, you can use frozen turkey! If using ground turkey, it will need to be thawed and browned before adding it to the soup. For cooked turkey, just chop or shred it and add it straight to the soup.

5. How do I store leftover soup with pasta?

If you’ve added pasta, the soup may thicken as it sits. If you’re storing leftovers, add a little extra broth when reheating to loosen the soup. It’s best to store the pasta separately and add it to the soup when serving.

6. Can I make this soup ahead of time?

Yes, this soup can be made a day or two ahead of time. In fact, it tends to taste even better as the flavors meld together. Just reheat on the stovetop before serving.

7. Can I make this soup with ground beef instead of turkey?

Yes, ground beef can be used instead of turkey. Just note that it will add a different flavor, but it will still work well in this soup.

8. How can I make this soup spicier?

For a spicier kick, add red pepper flakes, chopped fresh chilies, or hot sauce to the soup. You can also use spicy sausage in place of the turkey for added heat.

9. Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by omitting the turkey and using vegetable broth instead of chicken broth. You can add extra beans or legumes for protein if desired.

10. How do I make this soup creamier?

For a creamier version, you can stir in some heavy cream or coconut milk during the last few minutes of cooking. You can also blend a portion of the soup to create a thicker texture.

Conclusion

Hearty Turkey and Vegetable Soup is the perfect blend of comfort and nutrition. Packed with tender turkey, nutritious vegetables, and a flavorful broth, this soup is filling, satisfying, and great for meal prep. It’s easy to make, customizable, and perfect for any occasion—whether you’re using up leftovers or cooking from scratch. Enjoy this hearty, homemade soup as a meal that will warm you up and keep you satisfied!