If you’re on the hunt for a comforting, wholesome meal that feels like a warm hug in a bowl, this Ground Turkey Vegetable Soup Recipe is exactly what you need. Hearty ground turkey and a vibrant mix of vegetables come together in a flavorful broth that’s both nourishing and incredibly satisfying. Whether you want a quick weeknight dinner or a make-ahead lunch, this soup hits all the right notes with its bright colors, rich textures, and layers of savory goodness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this soup tasty and inviting. Each component plays a special role: the ground turkey adds protein and earthiness, the colorful vegetables bring natural sweetness and crunch, and the spices tie everything together with aromatic warmth.
- 2 Tablespoons olive oil: Essential for sautéing and adding a subtle fruity richness to the base of the soup.
- 1 medium yellow onion (diced): Delivers natural sweetness and depth once softened.
- 3 stalks celery (diced): Offers a refreshing crunch and mild bitterness that balances the soup.
- 4 cloves garlic (minced): Brings an irresistible aroma and savory punch.
- 1 lb ground turkey: The lean protein star, providing hearty flavor without heaviness.
- 6-8 baby potatoes (quartered): I prefer baby red potatoes for their creamy texture and vibrant color.
- 4 carrots (peeled and sliced into rounds): Adds a natural sweetness and bright orange hue.
- 1 (14.5 ounce) can green beans: Contributes fresh vegetal notes and a bit of bite.
- 3 Tablespoons tomato paste: Packs concentrated tomato flavor and deepens the broth’s color.
- 1 (14.5-ounce) can diced tomatoes: Adds juicy acidity that balances richness.
- 1 (15-ounce) can white beans: A creamy texture boost that also enhances the protein content.
- 1 (32-ounce) carton chicken broth (or vegetable broth): The flavorful liquid base that brings everything together.
- 1 Tablespoon Italian seasoning: A fragrant blend of herbs that brightens and seasons the soup perfectly.
- 1 teaspoon kosher salt (plus more to taste): Essential for enhancing all the natural flavors.
- 1/4 teaspoon black pepper (plus more to taste): Adds a gentle heat and depth.
- Pinch of red pepper flakes: For just a touch of zesty warmth.
- 1 bay leaf: Infuses subtle earthy notes that round out the broth.
- Parmesan cheese and parsley for topping (optional): Fresh garnishes that add elegance and a final pop of flavor.
How to Make Ground Turkey Vegetable Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large Dutch oven over medium-high heat. Add diced onion and celery, cooking until soft and translucent, which takes about 2-3 minutes. Then stir in the minced garlic, letting it cook until fragrant to build a flavorful foundation.
Step 2: Brown the Ground Turkey
Next, add the ground turkey to the pot. Cook it thoroughly, breaking it up with your spoon, until there’s no pink left. This step is key because browning the meat brings out savory richness that will elevate every spoonful.
Step 3: Add Vegetables and Tomatoes
Once your turkey is nicely browned, stir in the baby potatoes, carrots, green beans, tomato paste, and diced tomatoes. Each ingredient adds a unique texture and taste, crafting a vibrant medley that’s both hearty and fresh.
Step 4: Pour in Broth and Seasonings
Pour in the chicken or vegetable broth along with the white beans, Italian seasoning, kosher salt, black pepper, red pepper flakes, and bay leaf. Stir everything together to distribute the flavors evenly.
Step 5: Simmer to Perfection
Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes. This allows the potatoes to become tender and all the flavors to harmonize beautifully. Don’t forget to remove the bay leaf before serving!
How to Serve Ground Turkey Vegetable Soup Recipe
Garnishes
Elevate your soup experience by topping it off with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. These garnishes add freshness, color, and a touch of indulgence that elevates the humble soup to something truly special.
Side Dishes
This soup pairs wonderfully with a crusty slice of sourdough bread or a light mixed green salad. The bread is perfect for dipping, soaking up all those delicious flavors, while a salad balances the meal with crisp, refreshing contrast.
Creative Ways to Present
For a fun presentation, serve the soup in small, rustic bowls topped with a swirl of pesto or a dollop of Greek yogurt to add a creamy surprise. You could also ladle it over cooked rice or quinoa for a heartier meal that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Ground Turkey Vegetable Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the flavors and freshness. When reheating, give it a good stir to bring back its vibrant consistency.
Freezing
This soup freezes wonderfully, making it a perfect batch-cooking candidate. Let it cool completely before transferring to freezer-safe containers, then freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge for best results.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until heated through. Adding a splash of broth or water can help refresh the texture if it seems too thick after storage.
FAQs
Can I use ground chicken instead of ground turkey?
Absolutely! Ground chicken works well as a substitute—it has a similar texture and mild flavor that will blend perfectly with the vegetables and seasonings.
Is this soup suitable for freezing?
Yes, the Ground Turkey Vegetable Soup Recipe freezes exceptionally well. Just make sure it’s completely cooled before freezing and store it in a sealed container to maintain freshness.
Can I make this soup vegetarian?
To make it vegetarian, swap the ground turkey for plant-based protein such as lentils or beans, and use vegetable broth instead of chicken broth. You’ll still get loads of flavor and heartiness.
How can I make this soup spicier?
Increase the amount of red pepper flakes or add a diced jalapeno during the sauté step for an extra kick. Adjust gradually to suit your heat preference.
What’s the best way to store leftovers?
Store leftovers in airtight containers in the refrigerator for up to four days, or freeze for longer storage. Reheat gently to maintain flavor and texture.
Final Thoughts
This Ground Turkey Vegetable Soup Recipe is a true weeknight winner—simple to make, packed with nutrition, and bursting with comforting flavor. Whether you’re feeding your family or preparing meals ahead, this soup will quickly become a beloved staple in your kitchen. Trust me, once you try it, you’ll find yourself coming back to its hearty, wholesome goodness again and again.
PrintGround Turkey Vegetable Soup Recipe
This hearty Ground Turkey Vegetable Soup combines lean ground turkey, fresh vegetables, and savory herbs to create a comforting and nutritious meal. Perfect for a quick weeknight dinner, it simmers tender potatoes, carrots, green beans, and white beans in a flavorful tomato and chicken broth base, topped optionally with Parmesan cheese and parsley for an added burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6–8 baby red potatoes, quartered
- 4 carrots, peeled and sliced into rounds
- 1 (14.5 ounce) can green beans
Meat
- 1 lb ground turkey
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can white beans
- 1 (32-ounce) carton chicken broth (or vegetable broth)
Seasonings and Others
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- Pinch of red pepper flakes
- 1 bay leaf
- Parmesan cheese, for topping (optional)
- Fresh parsley, for topping (optional)
Instructions
- Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery, cooking for 2-3 minutes until soft and translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Brown the turkey: Add the ground turkey to the pot and cook, stirring occasionally, until no pink remains and the meat is browned evenly.
- Add remaining ingredients: Stir in the baby potatoes, carrots, green beans, tomato paste, diced tomatoes, white beans, chicken broth, Italian seasoning, kosher salt, black pepper, red pepper flakes, and bay leaf ensuring all ingredients are well-combined.
- Simmer the soup: Increase heat to high to bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 15-20 minutes, or until the potatoes are fork-tender. Remove the bay leaf and discard. Taste the soup and adjust seasoning by adding more salt, pepper, red pepper flakes, or Italian seasoning as desired.
- Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese, if using. Serve immediately for a comforting meal.
Notes
- You can substitute vegetable broth to make the soup vegetarian, but omit the ground turkey accordingly.
- Feel free to swap baby red potatoes with Yukon Gold or Russet potatoes.
- Adjust the red pepper flakes according to your spice tolerance for a milder or spicier soup.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- For extra protein, consider adding cooked quinoa or barley during the last 10 minutes of simmering.
