If you’re looking for an easy, healthy, and totally delicious recipe to add to your dinner rotation, my ground turkey vegetable soup is perfect for you.

Seriously, this ground turkey soup recipe is so simple to prepare, and the flavor just can’t be beaten.

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Ground Turkey Vegetable Soup - This yummy veggie soup with ground turkey recipe is easy and healthy!

Ground Turkey Vegetable Soup Recipe

I really love utilizing ground turkey in recipes. In fact, my ground turkey stuffed peppers are currently the most popular recipe on my blog—for good reason. Be sure you don’t miss it!

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I think that people may shy away from using ground turkey in their favorite recipes, but, I find that it’s a tasty replacement for ground beef.

In fact, I strongly prefer ground turkey in my vegetable soup and my family agrees that this recipe is a winner, hands down.

I also love this ground turkey vegetable soup because it’s not fussy. It’s similar to the veggie soup that my grandma used to make when I was a kid!

This is actually a cornerstone dinner recipe in my home and one that I come back to over and over throughout the year.

I adore hearty soup recipes when the weather begins to cool down in the fall. There’s just something so comforting about a big bowl of vegetable soup. Honestly, I could eat this soup every day, and I do thoroughly enjoy my leftovers for days after I make this soup.

I’m often asked by my readers if my soups freeze well. While I haven’t frozen this soup, I think it would do great in the freezer. I’m going to give that a whirl very soon and I’ll report back with my results! :)

I hope you enjoy my ground turkey soup recipe. Please leave me a comment letting me know what you thought about if you decide to make it. Your feedback is very important to me! ❤️

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Ingredients

1 lb. 93% Lean Ground Turkey 7% Fat, browned
1 tablespoon olive oil
2 large carrots sliced
2 large stalks celery sliced
2 medium russet potatoes diced
1 medium onion diced
1 14 oz. can diced tomatoes
1 6 ounce can tomato paste
6 cups chicken broth
1 15.25 oz. can corn drained
1 14 ½ oz. can green beans drained
3 cloves garlic minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
1 bay leaf
Salt and pepper to taste

Instructions

Brown the ground turkey and drain if necessary; set aside.
In a large stock pot add 1 tablespoon of olive oil. Sauté the celery and the carrots for 3 to 4 minutes. Add the onion and continue to simmer another 3 to 4 minutes.
Add the diced tomatoes, chicken broth and the tomato paste, stir until well blended. Add the corn, green beans, browned turkey, garlic, thyme, oregano and the potatoes, stir until well blended. Add the bay leaf. Bring to a boil then turn down heat and simmer for 30 to 35 minutes or until vegetables are tender. Remove bay leaf and serve.

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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Dinner

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55 Comments

Hi !! This soup sounds very delicious. Can you put spaghetti, oenne, etc… instead of potatoes and beans and make it a spaghetti & turkey meat soup as a variation ?

I made the recipe as is for my husband and I today. Absolutely delicious! I kept going back to the pot for another spoonful. Do you nutrition information?

I’ve made this recipe three times in the past 2 weeks. I made the all vegetable version, the version with chicken and one with turkey. All of them are very good but the turkey version was everyone’s favorite.
This is an excellent recipe, easy to prepare and very healthy. I will leave out the potato and add some quinoa and lots of veggies. Thank you for this healthy and low cost dish!!

Crissy Page says:

at

I’m so happy that it is approved by your family!!!

Reply

So good perfect recipe….Thank you…

Crissy Page says:

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Glad you love it! Thank you!

Reply

I made this soup tonight. It’s very tasty. Changes I made… used 1 can of whole potatoes (boiled and changed water with each boil (2xs) eliminate some sodium); used only a couple slices of onions, as we’re not real fond of heavy onion flavor; small can of green beans; Vegetable Stock (unsalted), one container (4 cups instead of 6 cups in recipe). For those that asked in your comments; my food tracker came up with a total of 1352 calories on my ingredients – recipe made 9-10 cups; which would equal approximately 135-150 calories per serving. (1352 calories/105 protein/154 carbs/35 fat. All approximate numbers. (see if my husband can tell it’s turkey meat and not hamburger)

I made this last night and loved it. I only had beef broth at home but still thought it was great. I also simmered uncovered to let the soup thicken even more.

4.44 from 427 votes (411 ratings without comment)