Ground Turkey Vegetable Soup
User Reviews
5
Ground Turkey Vegetable Soup
Description
This hearty soup begins by sautéing aromatics—garlic, onion, carrot, and celery—in a lightly oiled pot until softened. Lean ground turkey is then cooked and crumbled in, followed by stirring in tomato paste to deepen the base flavor. Chicken broth is added along with shredded cabbage and herbs like basil and oregano, and the mixture simmers to meld flavors.
Near the end, zucchini is added to maintain its texture, cooking just until tender. The finished soup delivers a comforting combination of meat and vegetables in a light broth with herbal notes. Salt and pepper are adjusted to taste before serving.
The recipe includes practical tips for storing the soup refrigerated for up to three days and reheating gently, as well as prepping vegetables ahead of time while keeping them separate by their cooking order for best results.
Ingredients
- Non-stick cooking spray
- 4 garlic pressed or minced, cloves
- 1 white onion diced, medium or yellow onion
- 2 carrot peeled and diced ¼ inch, medium
- 2 celery diced ¼ inch, ribs
- 1 pound ground turkey 93-percent lean
- 3 tablespoons tomato paste
- 8 cups chicken broth
- 6 cups cabbage shredded
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 zucchini chopped, small
- salt
- black pepper
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
- The soup can be stored covered in the refrigerator for up to 3 days and reheated on the stovetop over medium heat, stirring occasionally.
- Vegetables can be pre-cut up to 2 days in advance but should be stored separately according to their cooking times to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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