Ground Turkey Vegetable Soup
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Indulge in a bowl of Ground Turkey Vegetable Soup that seamlessly blends wholesome ingredients for a satisfying meal. This nourishing soup combines lean ground turkey with a medley of vibrant vegetables, creating a robust and flavorful broth. Packed with protein, vitamins, and fiber, it’s a comforting option that doesn’t compromise on nutrition. Whether you’re seeking a cozy meal for chilly evenings or a nutritious option to fuel your day, this Ground Turkey Vegetable Soup effortlessly caters to both cravings and well-being.
Ahhh soup. It’s really one of the best things about life! We love soup, especially on a cool night, or a lazy one, when we just want to sit down with a hearty bowl of soup and some fresh bread. Other favorites in our house are Thai Coconut Soup with mushrooms and rice noodles and Chicken Poblano Soup with plenty of veggies in a creamy broth.
Table of Contents
What should I serve with turkey soup?
This hearty soup is a delicious lunch on its own, but if you want to beef it up into a fuller meal, here are some ideas:
- Fresh Bread: A fresh loaf of bread is really all you need to turn this soup into a meal. A loaf of sourdough or rosemary boule are perfect options.
- Salad: Since this soup is full of ground turkey, you don’t need to add meat to your salad. A side salad of mixed greens, veggies, and a sprinkle of feta with a homemade vinaigrette complements the soup well.
- Apple Grilled Cheese Sandwiches: These yummy, cheesy apple grilled cheese sandwiches balance out the savory flavor of the turkey soup very nicely! Who doesn’t love soup and a grilled cheese?
- Rice: Serve spoonfuls of turkey vegetable soup over cooked rice. It’s like turning it into turkey and rice soup!
- Charcuterie: Soup makes a nice addition to a charcuterie or butterboard spread. Include slider rolls so guests can make mini sandwiches to accompany their soup.
Ingredients for Turkey Soup
- Olive oil – Any high-quality cooking oil will be fine.
- Lean ground turkey – Look for 93/7 or 85/15 fat content.
- Yellow onion – Dice the onion up fine before adding it to the soup.
- Bell pepper – Dice your pepper into small pieces with the seeds removed. I prefer to use yellow and orange sweet peppers for this recipe, but you can use red or green if you prefer.
- Garlic – Freshly minced garlic offers the best flavor, but you can also use a jar of minced garlic if you prefer.
- Italian seasoning
- Kosher salt & black pepper
- Fire-roasted diced tomatoes – You can buy these in a can where you find other canned tomatoes.
- Chickpeas – drained and rinsed
- Chicken broth – A boxed broth works well. Look for broth, not stock, for a richer flavor.
- Seasonings – Bay leaf, Italian seasoning, kosher salt & black pepper, fresh cilantro (optional garnish)
How to Make
STEP ONE: Cook the ground turkey. Set a Dutch oven or a deep, heavy skillet over medium-high heat. Add ground turkey and cook until it’s no longer pink, using a wooden spoon to break it up into small pieces as it browns.
STEP TWO: Add the rest of the ingredients. Add the diced onions, bell peppers, minced garlic, salt, Italian seasonings, and black pepper. Saute the ingredients together for about 5 minutes, stirring as it cooks. Now, add the diced tomatoes, chickpeas, chicken broth, and a bay leaf. Let the soup come to a boil, then cover with a lid. Reduce the heat to a simmer and cook for 10-15 minutes. Remove the bay leaf and discard.
STEP THREE: Serve. Scoop the soup into bowls and garnish with cilantro, if desired.
Tips and Recipe Notes
- Don’t rush the process of sauteeing your veggies. This process allows the vegetables to caramelize and adds plenty of flavor to the soup broth.
- If you prefer a thicker soup, you can mash some of the chickpeas in the pot (when the soup is done cooking) and give everything a good stir to blend them into the broth. Alternatively, stir in a tablespoon of cornstarch mixed with a little water to create a slurry and add it to the simmering soup.
- Add a sprinkle of red pepper flakes to the soup (or to individual bowls) to add a touch of heat.
How to Store
Ground Turkey Vegetable Soup makes really delicious leftovers. It might even taste better the next day once the flavor begins to meld together.
In the fridge: Let the leftovers come to room temperature, then transfer them to an airtight container. Cover with a lid or plastic wrap and refrigerate for up to four days.
In the freezer: If you want to store the soup for a longer period, you can freeze it. After your soup freezes, ladle the cooled soup into a freezer-safe container. Leave some room because it will expand a bit. Seal it tightly with a lid and freeze for up to 3 months.
How to reheat: Let frozen soup thaw in the fridge overnight before reheating. Place the soup in a pot and heat over medium-high heat until hot through. If you need to, add a bit of broth to thin the soup out a bit.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free and dairy-free. It’s always wise to read your labels (especially of pre-packaged broth or seasonings) just to verify there are no hidden sources of allergens.
FAQs
Sure! Ground chicken tastes wonderful in this recipe. You can use pork, too, but it’s a bit fattier. If you want to use ground beef, replace the chicken broth with beef broth.
If you’re sure you included all the correct amounts of seasonings, the next reason why your soup might be bland is because you didn’t allow the meat or veggies to saute long enough.
If you want even more flavor in your soup, you can toss a parmesan rind into the broth as it cooks. This will give your soup a deep and rich cheesy flavor. Discard the rind when the soup is done cooking. You can also add additional seasonings or saute your seasonings in oil before adding them to your soup. This is called ‘blooming’ the seasonings.
Ground Turkey Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasonings
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 14.5 ounces fire-roasted diced tomatoes
- 15.5 ounces chickpeas drained and rinsed
- 5 cups chicken broth
- 1 bay leaf
- Fresh cilantro or parsley to garnish optional
Instructions
- Cook the ground turkey. Heat olive oil in a Dutch oven over medium-high heat. Add ground turkey and cook for 4-5 minutes or until no longer pink.
- Add the rest of the ingredients. Add the diced onions, bell peppers, minced garlic, salt, Italian seasonings, and black pepper. Stir and saute for 5 minutes. Add the diced tomatoes, chickpeas, chicken broth, and bay leaf. Bring the soup to a boil, cover, and reduce heat to a simmer. Cook for 10-15 minutes. Remove and discard the bay leaf.
- Serve. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Video
Notes
- Don’t rush the process of sauteeing your veggies. This process allows the vegetables to caramelize and adds plenty of flavor to the soup broth.
- If you prefer a thicker soup, you can mash some of the chickpeas in the pot (when the soup is done cooking) and give everything a good stir to blend them into the broth. Alternatively, stir in a tablespoon of cornstarch mixed with a little water to create a slurry and add it to the simmering soup.
- Add a sprinkle of red pepper flakes to the soup (or to individual bowls) to add a touch of heat.
