Description
This hearty Ground Turkey Vegetable Soup is a flavorful and nutritious meal, packed with lean protein, fresh vegetables, and a medley of herbs and spices. Perfect for a cozy family dinner, this soup combines tender ground turkey with carrots, zucchini, potatoes, spinach, and beans simmered in a savory broth, topped off with a sprinkle of parmesan cheese.
Ingredients
Meat and Oils
- 2 Tbsp olive oil
- 1 lb lean ground turkey
Vegetables
- 1 white onion, diced small
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, diced
- 5 cloves garlic, minced
- 1½ cups diced yellow potatoes, skin-on
- 1 cup frozen peas
- 2 cups chopped baby spinach
Pantry & Seasonings
- 3 Tbsp tomato paste
- 1 tsp salt
- 1 tsp oregano
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Black pepper, to taste
- 1 can red kidney beans, drained and rinsed
- 6 cups chicken or vegetable broth
To Serve
- Parmesan cheese, freshly grated
Instructions
- Heat oil and brown turkey: Add olive oil to your pot and heat over medium heat. Add the ground turkey and crumble it with a spatula. Cook until the turkey is lightly browned and there is minimal pink remaining, about 5-7 minutes.
- Sauté vegetables: Add the diced onions, sliced carrots, and diced zucchini to the pot. Stir and cook for 3-5 minutes, stirring occasionally, until the onions become soft and translucent.
- Add garlic and seasonings: Stir in the minced garlic, tomato paste, salt, oregano, Italian seasoning, crushed red pepper flakes (if using), and black pepper. Cook for another 1-2 minutes, stirring frequently to combine and release the aromas.
- Add potatoes and broth: Stir in the diced yellow potatoes and pour in the chicken or vegetable broth. Mix well and cover the pot.
- Simmer the soup: Allow the soup to come to a gentle boil, about 5-10 minutes. Then reduce the heat to medium-low and let it simmer uncovered or partially covered for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Add peas, beans, and spinach: Stir in the frozen peas, drained kidney beans, and chopped baby spinach. Cover again and cook for an additional 5 minutes until the peas are heated through, beans are warmed, and spinach is wilted.
- Serve: Ladle the soup into bowls and top each serving with a generous amount of freshly grated Parmesan cheese. Enjoy your comforting and nutritious Ground Turkey Vegetable Soup!
Notes
- For extra heat, increase the crushed red pepper flakes to taste or add a dash of hot sauce when serving.
- You can substitute ground chicken or lean ground beef if preferred.
- Use vegetable broth to keep the soup vegetarian if omitting turkey.
- Leftovers store well in the fridge for up to 4 days and freeze well for up to 3 months.
- For a thicker soup, blend a portion of the soup and stir back in before adding the peas and spinach.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
