This ground turkey and vegetable soup is a healthy one pot soup with a nice balance of protein and carbs. It’s hearty, tastes great, and holds up well throughout the week!
One of the best meals on a cold day, in my opinion, is a bowl of soup. I love how it warms you up from the inside out and winter is the perfect time to make it.
I have lots of soup recipes here on Recipe Runner. Slow cooker soups like my popular slow cooker creamy green chile chicken enchilada soup and vegan soups, like this sweet and spicy Thai sweet potato carrot soup.
I love all kinds of soups, but I really enjoy those that are heavy on the vegetables. This ground turkey and vegetable soup is definitely that kind of soup, but also uses ground turkey to satisfy those who like a little meat in their soups.
Ingredients For Ground Turkey and Vegetable Soup
- ground turkey or ground chicken
- yellow onion
- Italian seasoning, smoked paprika, bay leaf
- green beans
- Yukon Gold potatoes
- canned diced tomatoes
- cannellini beans or other white bean
- low sodium chicken broth
- frozen peas
- baby spinach
- parmesan cheese and the rind (optional)
How To Make Ground Turkey And Vegetable Soup
This is an easy one pot soup that is made on the stovetop. I like to use a large, heavy bottomed pot or dutch oven when I make soup.
Start by browning the turkey and onion in the pot with olive oil. Once the turkey is crumbled and cooked through add in the garlic and carrots and sauté for another minute. Stir in the tomato paste.
Add in the spices, salt, pepper, green beans, potatoes, diced tomatoes, beans, parmesan cheese rind (if using one), and chicken broth. Stir everything together and bring the soup to a boil.
When the soup comes to a boil, lower the heat to a simmer and cover the soup with a lid. Let the soup simmer for about 20 minutes or until the vegetables are tender.
Once the vegetables are tender remove the bay leaf and parmesan cheese rind. Add in the peas and spinach and cook until the spinach has wilted. This should only take a couple minutes.
Taste the soup and add more salt and pepper as needed. I usually find that I need to add a little. For serving, I like to top it with freshly grated Parmigiano Reggiano. You could also use Asiago or Pecorino Romano for a less expensive alternative.
Ground Turkey And Vegetable Soup Variations
Make it vegetarian or vegan – This soup can easily be turned into a vegetarian or vegan soup simply by omitting the ground turkey, swapping chicken broth for vegetable broth, and omitting the Parmesan cheese and rind if you’re making it vegan. Add an extra can of beans to bulk of the protein.
Change up the vegetables – There are so many vegetable variations you can use in this soup. Instead of a Yukon gold potato, use a sweet potato. Swap the peas for corn. Use kale instead of spinach. Add fresh herbs such as parsley, basil or thyme.
Add pasta to the soup – Add cooked pasta to the soup. If you do this, make sure your pasta is al dente so it doesn’t get overcooked and mushy. I would also omit the potato if you add in pasta. Shapes such as shells, macaroni, fusilli, or orecchiette would all work well.
More Of My Favorite Soup Recipes
- Slow Cooker Chicken Tortilla Soup
- Creamy Red Lentil Butternut Squash Soup
- Slow Cooker Broccoli Cauliflower Cheese Soup
- Chicken Gnocchi Soup
- Turkey Taco Soup
- 1 1/2 tablespoons olive oil
- 1 pound lean ground turkey
- 1/2 of a yellow onion, diced
- 1/2 teaspoon grated garlic
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 cup diced carrots
- 2 cups green beans cut into 1 inch pieces
- 2 cups chopped Yukon Gold potatoes
- 14 ounce can diced tomatoes
- 15 ounce can cannellini beans, rinsed and drained
- 6 cups low sodium chicken broth
- 1 parmesan cheese rind (optional)
- 1/2 cup frozen peas
- 3 cups baby spinach
- Shredded parmesan cheese for serving
- In a large heavy bottomed pot heat the olive oil over medium-high heat. When the oil is hot add in the ground turkey, onion, salt and pepper. Crumble and cook the turkey until it's nearly cooked through.
- Add in the garlic, tomato paste, Italian seasoning and smoked paprika. Stir until combined. Add in the carrots, green beans, potatoes, diced tomatoes, cannellini beans, bay leaf, Parmesan cheese rind, and chicken broth. Stir everything together and bring the soup to a boil.
- Once boiling, lower the heat to medium-low and cover with a lid. Let it simmer for about 20 minutes or until the vegetables are tender. Remove the bay leaf and Parmesan cheese rind. Add in the peas and spinach. Cook until the spinach is wilted, about 2-3 minutes. Taste the soup for seasoning and add additional salt and pepper as needed. Serve topped with shredded Parmesan cheese if desired.
Amount Per Serving: Calories: 374Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 482mgCarbohydrates: 42gFiber: 10gSugar: 7gProtein: 38g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.