Why You’ll Love This Recipe

I love this soup because it’s incredibly flexible, letting me use whatever vegetables I have on hand without sacrificing taste. I appreciate how the ground turkey builds a savory base while keeping the calorie count low. I enjoy that it makes a big batch, perfect for meal prep, and that it reheats beautifully throughout the week. When I want something cozy, nutritious, and full of flavor, this soup always hits the spot.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds ground turkey
1 large onion, chopped
4 cloves garlic, smashed and minced (at least 1 tablespoon)
2 & 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon celery seed
1 teaspoon basil
1/4 to 1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme or 6 fresh thyme sprigs
10-12 cups chicken or turkey broth
4-5 large carrots, chopped
1 & 1/2 cups celery, chopped
1 sweet potato, peeled and chopped
2 cups coleslaw cabbage, or more to taste
1 (14-oz) can diced tomatoes (I like fire roasted)
1 (14-oz) can white beans
1 zucchini, chopped
1 yellow squash, chopped
chopped parsley, to garnish (optional; low calorie!)
pesto, to garnish individual bowls (optional and not low calorie!)
parmesan cheese to garnish, optional (not low cal!)

Directions

I start by heating a large 6-quart soup pot over medium-high heat and adding the ground turkey and chopped onion. I sauté until the turkey is crumbled and cooked. I turn off the heat and carefully drain the fat.

I return the pot to medium heat and stir in the minced garlic along with the kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. I cook this mixture until the spices become fragrant.

Next, I pour in the broth. I often mix chicken broth with water and turkey base if that’s what I have. I turn the heat to high and bring everything to a boil.

I add the vegetables except for the zucchini and yellow squash. I start with the carrots, then add the celery, sweet potato, and cabbage. If I’m using fresh thyme, I add the sprigs now. I stir in the can of diced tomatoes with their juices and the drained white beans.

Once boiling, I reduce the heat to a medium simmer and cook for about 20 minutes, until the carrots and sweet potato are almost tender. Then I add the zucchini and yellow squash and continue simmering for another 5–10 minutes.

If foam forms on top, I skim it off. If I used fresh thyme sprigs, I remove the stems. I serve the soup hot, garnishing with parsley, and sometimes pesto or parmesan when I want extra flavor.

Slow Cooker Method

I follow the same steps through sautéing the turkey, onions, garlic, and spices. Then I transfer everything to a slow cooker, add the broth and all vegetables except the zucchini and squash, and cook on low for 4–5 hours or high for 2–3 hours. I add the squash during the last 30 minutes.

Servings and Timing

This recipe makes 15 servings and takes about 1 hour and 5 minutes from start to finish, with a prep time of 20 minutes and a cook time of 45 minutes. Each serving is approximately 1 cup.

Variations

I like to swap in different veggies depending on what I have—green beans, spinach, or bell peppers work well. I sometimes use ground chicken instead of turkey for a slightly different flavor. If I want a richer broth, I stir in a spoonful of tomato paste. For a heartier version, I add barley, brown rice, or small pasta shapes.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to four days. This soup freezes very well, so I often portion it into freezer-safe containers and keep it for up to three months. I reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if it thickens.

FAQs

How can I make this soup spicier?

I add extra crushed red pepper or a dash of hot sauce to increase the heat.

Can I use leftover cooked turkey instead of ground turkey?

I can substitute leftover cooked turkey by stirring it in during the last 15 minutes of simmering.

What can I use if I don’t have coleslaw cabbage?

I use shredded green cabbage, napa cabbage, or even chopped kale.

Can I cook this entire recipe in the slow cooker without sautéing?

I prefer sautéing for flavor, but I can skip it and add everything to the slow cooker, understanding the flavor will be milder.

How do I keep the vegetables from getting mushy?

I add softer vegetables like zucchini toward the end and simmer only until tender.

Can I make this soup vegetarian?

I replace the turkey with extra beans or lentils and use vegetable broth.

Is this soup gluten-free?

Yes, as long as the broth and add-ins are gluten-free.

Can I freeze this soup with the squash in it?

Yes, although squash softens slightly after freezing; I don’t mind the texture.

How can I increase the protein?

I add extra turkey, more beans, or stir in cooked quinoa.

Can I cook this in an Instant Pot?

Yes, I sauté the turkey and aromatics on Sauté mode, add the remaining ingredients except squash, cook on High Pressure for 8 minutes, then add the squash and simmer on Sauté until tender.

Conclusion

I love making this Turkey Vegetable Soup when I want something warm, filling, and full of nutritious ingredients. It’s easy to customize, great for meal prep, and always leaves me feeling satisfied. Whether I load it with extra veggies or keep it classic, it’s a comforting bowl I return to again and again.