Ground Turkey Vegetable Soup is a hearty, nourishing, and comforting soup recipe made with lean ground turkey, tender vegetables, diced tomatoes, potatoes, corn, green beans, and simple pantry seasonings. It is the kind of easy dinner that works well on busy weeknights, chilly evenings, or anytime you want a wholesome meal that tastes homemade without requiring complicated ingredients.
Why You’ll Love Ground Turkey Soup
This ground turkey vegetable soup has all the cozy flavor of a classic homemade vegetable soup, but it includes lean ground turkey for extra protein and a satisfying texture. It is light enough for everyday meals yet filling enough to serve as a complete dinner. The broth is rich with tomato flavor, the vegetables become tender as they simmer, and the potatoes help give the soup a comforting body.
Another reason this recipe is so useful is its flexibility. You can make it with basic canned vegetables, fresh vegetables, or a mix of both. It is also a smart recipe for meal prep because the leftovers reheat well and the flavor continues to develop after a day in the refrigerator. Serve it with crackers, crusty bread, or a simple side salad for an easy family-friendly meal.
Ingredient Insights
Ground turkey: A 93% lean ground turkey works especially well because it stays flavorful while keeping the soup lighter than many beef-based soups. Browning it before simmering adds better texture and depth.
Olive oil: A small amount of olive oil helps sauté the carrots, celery, onion, and garlic so the soup starts with a flavorful base.
Carrots, celery, onion, and garlic: These classic soup vegetables bring aroma, sweetness, and savory flavor. Cooking them before adding the broth helps build a homemade taste.
Russet potatoes: Diced potatoes make the soup more filling. As they cook, they become tender and help slightly thicken the broth.
Diced tomatoes and tomato paste: Diced tomatoes add texture, while tomato paste gives the broth a deeper tomato flavor.
Chicken broth: Chicken broth adds savory flavor and creates the base of the soup. Low-sodium broth may be used if you prefer to control the salt level more closely.
Corn and green beans: These pantry staples add color, sweetness, and heartiness. They also make this soup easy to prepare without a long shopping list.
Thyme, oregano, and bay leaf: Dried herbs give the soup a warm, familiar flavor without overpowering the vegetables.
Salt and black pepper: Season at the end and adjust to taste, especially if your broth or canned vegetables already contain salt.
How to Make Ground Turkey Soup
This easy ground turkey soup is made in one large soup pot or Dutch oven. The steps are simple, and the soup simmers until the vegetables are tender and the flavors come together.
Step One: Brown the ground turkey over medium-high heat, breaking it into small pieces as it cooks. Once it is fully cooked, drain any excess fat if needed and set it aside.
Step Two: In the same pot, heat the olive oil. Add the celery and carrots and cook for a few minutes, then add the onion. Once the vegetables begin to soften, stir in the minced garlic and cook briefly until fragrant.
Step Three: Add the diced tomatoes, tomato paste, and chicken broth. Stir well so the tomato paste blends into the broth.
Step Four: Return the browned turkey to the pot. Add the corn, green beans, diced potatoes, thyme, oregano, and bay leaf. Stir everything together.
Step Five: Bring the soup to a boil, then reduce the heat and simmer uncovered for 30 to 35 minutes, or until the vegetables and potatoes are tender. Remove the bay leaf, season with salt and pepper, and serve warm.
What Type of Ground Turkey to Use
For a good balance of flavor and leanness, use 93% lean / 7% fat ground turkey. It has enough fat to stay moist and flavorful while still keeping the soup lighter than many traditional meat soups.
You can also use 99% lean ground turkey if you prefer an even lighter soup. The texture will be a little leaner, but the broth, vegetables, and seasonings will still make the recipe satisfying.
If you prefer a richer flavor, ground beef can be used instead of ground turkey. The method stays the same, but you may want to drain the meat well before adding it back to the soup.
Substitutions & Variations
- Add grains: Stir in cooked brown rice or small pasta near the end for a heartier meal.
- Add beans: Black beans or kidney beans can make the soup more filling and add extra texture.
- Swap proteins: Ground beef or shredded cooked chicken can be used if that is what you have available.
- Add more vegetables: Baby spinach, kale, zucchini, or sweet potatoes can be added for extra color and nutrients.
- Change the seasoning: Italian seasoning can replace the thyme and oregano. For a little heat, add crushed red pepper or a few drops of hot sauce to taste.
Best Tips for Ground Turkey Vegetable Soup
- Brown the turkey well: Let the meat cook until it develops some color before stirring too much. This adds flavor to the soup.
- Do not rush the simmer: The soup needs time for the potatoes to soften and for the herbs to flavor the broth.
- Adjust the broth: Add more chicken broth if you like a thinner soup.
- Taste before serving: Salt levels can vary depending on the broth and canned vegetables, so season near the end.
- Use leftovers wisely: This soup often tastes even better the next day after the flavors have had time to blend.
- Add a topping: A little shredded cheese can be added to hot bowls of soup for a richer finish.
Storing Ground Turkey Vegetable Soup
Refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Freezer: Portion the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip: This ground turkey vegetable soup freezes and reheats well, making it a convenient option for quick lunches and easy dinners during busy weeks.
Frequently Asked Questions
Can I make ground turkey soup in a slow cooker or Instant Pot?
Yes. For a slow cooker version, brown the ground turkey first, then add it to the slow cooker with the remaining ingredients. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. For an Instant Pot version, use the sauté function to brown the turkey, add the remaining ingredients, and cook on high pressure for 10 minutes with a natural release.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth can be used in place of chicken broth. If you want to make a meatless version, skip the turkey and add beans for protein.
How do I keep the vegetables from getting too soft?
Cut the vegetables into larger pieces and check the soup as it simmers. Stop cooking once the potatoes and carrots are tender but not falling apart.
More Delicious Soup Recipes
- Crock Pot Cheesy Potato Soup
- Clean Eating Turkey Chili
- Crock Pot Vegetable Lentil Soup
- Cheesy Cauliflower Soup
Ground Turkey Vegetable Soup
Ingredients
- 1 lb. ground turkey 93% lean 7% fat, browned
- 1 tablespoon extra virgin olive oil
- 2 large carrots sliced
- 2 stalks celery sliced
- 2 medium russet potatoes diced
- 1 medium onion diced
- 1 can diced tomatoes 14 oz.
- 1 can tomato paste 6 oz.
- 6 cups chicken broth
- 1 can corn drained, 15 oz.
- 1 can green beans drained, 14 oz.
- 3 cloves garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
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In a large soup pot, brown the ground turkey over medium-high heat until fully cooked, breaking it apart as it cooks. Drain any excess fat and set the turkey aside.
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In the same pot, heat the olive oil. Add the celery and carrots and cook for 3 to 4 minutes, until they begin to soften. Add the onion and cook for another 3 to 4 minutes.
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Stir in the garlic and cook for 1 to 2 minutes, just until fragrant.
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Add the diced tomatoes, chicken broth, and tomato paste. Stir until the tomato paste is fully blended into the broth.
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Return the cooked turkey to the pot. Add the corn, green beans, thyme, oregano, potatoes, and bay leaf. Stir well.
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Bring the soup to a boil, then reduce the heat to low. Simmer for 30 to 35 minutes, or until the vegetables are tender.
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Remove the bay leaf. Season with salt and pepper to taste, then serve warm.
Nutrition
| Calories: 272kcal
| Carbohydrates: 34g
| Protein: 19g
| Fat: 9g
| Fiber: 5g
| Sugar: 9g
Nutrition values are estimates from an online nutrition calculator. This information should not be considered a substitute for medical advice. The number of servings is approximate and may vary depending on portion size.
Did you make this?
Enjoy this ground turkey vegetable soup warm, and save any leftovers for an easy meal later in the week.