Description
Hearty Turkey and Vegetable Soup is a nourishing and comforting dish packed with tender turkey, fresh vegetables, and a savory broth, making it the perfect meal for a cozy dinner.
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)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the ground turkey (or diced cooked turkey) and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove the turkey and set it aside.
- Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes until the vegetables are softened. Add the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken or turkey broth and diced tomatoes with their juice. Stir in thyme, rosemary, salt, and pepper. Bring to a simmer.
- Add green beans, corn, zucchini, and any other vegetables. Let the soup simmer for 15-20 minutes until the vegetables are tender.
- If using, stir in chopped kale or spinach and cook for an additional 5 minutes until wilted.
- If adding pasta, stir it in during the last 10 minutes of cooking and cook until al dente. Add more broth if the soup becomes too thick.
- Taste and adjust seasoning. Ladle soup into bowls, garnish with parsley, and serve with crusty bread or crackers.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw and reheat when ready to serve.
- For a low-carb version, skip the pasta or use zucchini noodles as a substitute.
- Feel free to swap out vegetables based on your preferences or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
