Soups and Stews
The Ultimate Ground Turkey Vegetable Soup
This is the kind of soul-warming soup that clears out your crisper drawer while filling your kitchen with a cozy aroma. It uses lean ground turkey for a lighter protein punch paired with a medley of colorful vegetables in a savory, herb-flecked broth.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
In a large heavy-bottomed pot over medium-high heat, add the ground turkey. Break it apart with a wooden spoon and cook until no longer pink. Drain any excess fat if necessary.
Add the diced onion, carrots, and celery to the pot with the turkey. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
Pour in the chicken broth and the canned diced tomatoes (including the juice). Stir in the dried oregano and thyme.
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes.
Stir in the diced zucchini and continue to simmer for another 10 minutes until all vegetables are fork-tender.
During the last 2 minutes of cooking, stir in the fresh baby spinach until it is wilted. Season with salt and black pepper to taste before serving hot.
Notes
For a deeper flavor, let the turkey brown slightly against the bottom of the pot before breaking it up completely.
If you have a parmesan rind in your fridge, throw it into the broth while it simmers for an incredible umami boost.
This soup freezes beautifully; just leave the spinach out and add it fresh when you reheat the soup later.
Swap the zucchini for yellow squash or green beans if that's what you have on hand.
