Ground 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.
