Ground Turkey Vegetable Soup

Name: Ground Turkey Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 to 6 servings
Ingredients: Non-stick cooking spray; 4 garlic cloves; 1 medium white or yellow onion; 2 medium carrots; 2 celery ribs; 1 pound 93-percent lean ground turkey; 3 tablespoons (50g) tomato paste; 8 cups chicken broth; 6 cups shredded cabbage; 1 teaspoon basil; 1 teaspoon oregano; 1 small zucchini; salt and pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
5 to 6 servings
Calories
180 kcal
Course
Dinner
Cuisine
American

Ground Turkey Vegetable Soup

Jack Kelley

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This ground turkey vegetable soup is absolutely packed with hearty and healthy vegetables. It’s filling, satisfying, and incredibly easy to throw together.

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Ingredients

Servings

Non-stick cooking spray
4 garlic cloves pressed or minced
1 medium white or yellow onion diced
2 medium carrots peeled and diced ¼ inch
2 celery ribs diced ¼ inch
1 pound 93-percent lean ground turkey
3 tablespoons (50g) tomato paste
8 cups chicken broth
6 cups shredded cabbage
1 teaspoon basil
1 teaspoon oregano
1 small zucchini chopped
salt and pepper

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Instructions

Heat a large pot over medium heat. Spray pot with non-stick cooking spray or a drizzle of olive oil. Add garlic, onions, carrots, and celery. Cook, stirring occasionally, until the onions begin to soften and turn translucent around the edges, about 5 to 8 minutes.
Turn heat to medium high and add the turkey. Use a wooden spoon or spatula to break the turkey into crumbles as it cooks.
Once the turkey is no longer pink, add tomato paste. Cook until the tomato paste begins to stick around the edges of the pan, 2 to 3 minutes.
Add broth, cabbage, basil, and oregano and bring to a simmer. Simmer for 10 minutes and then add zucchini. Cook for an additional 5 minutes, until all vegetables are softened.
Add salt and pepper to taste. Serve and enjoy!!

Notes

Storage: You can make it up to 3 days in advance. Store covered in the refrigerator and reheat over medium heat on the stove, stirring occasionally.
Advance prep: You can precut all the vegetables up to 48 hours in advance. Just remember that they are being added in 3 stages, so store the cut onions, carrots and celery separately from the cabbage and the zucchini, which should both be stored on their own.