Ground Turkey Vegetable Soup is a hearty, comforting soup that works any time of year. Packed with tender vegetables, lean ground turkey, and pantry staples like green beans, corn, and diced tomatoes, it’s ideal for busy weeknight dinners or for meal prep to enjoy all week.
Why You’ll Love Ground Turkey Soup
This lighter take on classic vegetable soup delivers cozy, familiar flavors without excess fat. High in protein and made from simple ingredients you likely already have on hand, it’s an excellent way to add more vegetables to your family’s meals and to use up leftovers while still feeling satisfying.
Ingredient Insights
Ground turkey: Choose 93% lean for the best balance of flavor and juiciness. Brown it first to develop savory depth.
Olive oil: A small amount softens and flavors the vegetables as they sauté.
Carrots, celery, onion, garlic: The aromatic base that gives the soup its homemade, slow-simmered character.
Russet potatoes: Diced potatoes soften during simmering and help give the broth a slightly thicker, more comforting texture.
Diced tomatoes and tomato paste: Together they add body and a robust tomato backbone to the soup.
Chicken or vegetable broth: Use low-sodium to better control seasoning; vegetable broth works well if you prefer a lighter or meat-free option.
Corn and green beans: Canned or frozen are convenient and add sweetness, color, and texture.
Thyme, oregano, bay leaf: Simple dried herbs keep the flavor aromatic and unfussy; finish with fresh herbs if you like.
Salt and black pepper: Always season to taste near the end of cooking since broths vary in salt content.
How to Make Ground Turkey Soup
This recipe cooks easily in one large pot or Dutch oven.
Step One: In a large soup pot, brown the ground turkey over medium-high heat until cooked through, breaking it into small pieces. Drain excess fat if necessary and set the turkey aside.
Step Two: In the same pot, heat the olive oil and add the carrots and celery. Sauté 3–4 minutes until they begin to soften, then add the onion and cook another 3–4 minutes. Stir in the garlic and cook 1–2 minutes until fragrant.
Step Three: Add the diced tomatoes, tomato paste, and chicken broth, stirring to combine. Return the cooked turkey to the pot, then add corn, green beans, potatoes, thyme, oregano, and the bay leaf.
Step Four: Bring the soup to a boil, reduce heat to a simmer, and cook uncovered for 30–35 minutes, or until the vegetables are tender and the flavors have melded.
Step Five: Remove the bay leaf, taste and adjust salt and pepper, then serve hot with crusty bread or crackers.
What Type of Ground Turkey to Use
93% lean / 7% fat ground turkey offers moisture and flavor while keeping the recipe relatively light. If you prefer an even leaner option, 99% lean ground turkey works fine too. You can also substitute ground beef or shredded chicken if you prefer.
Substitutions & Variations
- Add grains: Stir in cooked brown rice or small pasta to make the soup more filling.
- Add beans: Black beans or kidney beans boost protein and fiber.
- Swap proteins: Ground beef or shredded chicken are easy swaps and work well here.
- Extra veggies: Add baby spinach, kale, zucchini, or sweet potatoes for more color and nutrients.
- Seasoning tweaks: Use Italian seasoning for convenience, or add crushed red pepper for heat. Fresh herbs at the end brighten the flavors.
Crissy’s Best Tips
- Brown the turkey well: Allow a slight sear before stirring to enhance flavor.
- Simmer long enough: A 30-minute simmer lets dried herbs and vegetables fully meld.
- Adjust consistency: Add extra broth if you prefer a thinner soup.
- Taste before serving: Broth sodium varies, so adjust seasoning at the end.
- Perfect for leftovers: Flavors deepen overnight—this soup is great reheated.
- Optional topping: A sprinkle of grated cheese on top adds richness.
Storing Ground Turkey Vegetable Soup
Refrigerator: Cool completely and store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Freezer: Portion into freezer-safe containers, leaving headspace for expansion, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep tip: This soup freezes and reheats well, making it an excellent option for easy meals during busy weeks.
Frequently Asked Questions
Can I make Ground Turkey Soup in a slow cooker or Instant Pot?
Yes. For the slow cooker, combine all ingredients and cook on low for 6–7 hours or on high for 3–4 hours. For the Instant Pot, brown the turkey with the sauté function, then pressure cook on high for about 10 minutes and use a natural release.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth works well and is a good choice if you want to make a meatless version—omit the turkey and add beans for protein.
How do I keep the vegetables from getting too soft?
Cut vegetables into larger pieces and reduce the simmer time slightly, or add quicker-cooking vegetables toward the end of simmering so they stay a bit firmer.
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 olive oil extra virgin
- 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 1 tablespoon of olive oil. Add the celery and carrots, cooking for 3–4 minutes until they begin to soften. Add the onion and cook another 3–4 minutes.
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Stir in the garlic and cook just until fragrant, about 1–2 minutes.
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Add the diced tomatoes, chicken broth, and tomato paste, stirring until everything is well combined.
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Return the cooked turkey to the pot along with the corn, green beans, thyme, oregano, potatoes, and bay leaf. Stir to blend.
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Bring the soup to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the vegetables are tender.
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Remove the bay leaf, season with salt and pepper to taste, and serve warm.
Video
Nutrition
Nutrition values are estimates and should not replace professional medical advice. Serving counts are approximate and depend on portion sizes.
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