Name: Turkey Vegetable Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 (fire roasted preferred); 1 (14-oz) can white beans, drained; 1 zucchini, chopped; 1 yellow squash, chopped; Chopped parsley; Pesto; Parmesan cheese

If you’re craving something comforting, hearty, and downright delicious, this Turkey Vegetable Soup Recipe is your new best friend. I absolutely love how this soup combines savory ground turkey with an array of fresh veggies, simmered to perfection in a flavorful broth. Whether you’re meal prepping for the week or feeding a crowd, this recipe is a winner every time. Stick around—I’m going to share all my tips and tricks so you can nail this one, seriously, every single time.

❤️

Why You’ll Love This Recipe

Packed with veggies: Every spoonful gives you a comforting mix of wholesome vegetables that make this soup nutritious and satisfying.
Lean protein boost: Using ground turkey adds protein without heaviness, making it lighter than traditional beef soups.
Easy to customize: You can swap veggies or adjust spices based on what you have – no rigid rules here.
Freezer friendly: This soup freezes beautifully, perfect for busy weeks or meal prep days.

The image shows a close-up of a large silver spoon filled with a colorful stew. The stew has three main layers visible on the spoon: a layer of light green and dark green zucchini slices, a layer of round, bright orange carrot slices, and a layer of small, brown ground meat pieces mixed with white beans and diced red tomatoes. The stew is in a bowl with a white marbled surface background, and the broth appears slightly thick with a yellowish color and some herbs floating in it. photo taken with an iphone --ar 2:3 --v 7 - Turkey Vegetable Soup, healthy turkey vegetable soup, hearty vegetable soup with turkey, easy turkey vegetable soup, nutritious turkey soup

Ingredients You’ll Need

These ingredients all work together to make a deeply flavorful, cozy soup. The spice blend gives it character, while the rainbow of vegetables adds a fresh, homey touch. When shopping, grab fresh veggies and broth you love—it makes a big difference!

Flat lay of ground turkey in fresh pinkish ground form, large chopped onion with visible layers, bright orange carrot chunks, crisp green celery sticks chopped, peeled sweet potato cubes with vibrant orange color, fresh zucchini slices showing green skin and pale flesh, yellow squash pieces with soft yellow tones, fire-roasted diced tomatoes with rich red color, a small bunch of fresh thyme sprigs with delicate green leaves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Turkey Vegetable Soup, healthy turkey vegetable soup, hearty vegetable soup with turkey, easy turkey vegetable soup, nutritious turkey soup

Ground turkey: Lean and mild, it absorbs all the spices perfectly.
Onion: Adds a sweet base flavor, essential in any soup.
Garlic: Use fresh cloves for that unmistakable warmth and aroma.
Kosher salt: Gives a clean, balanced saltiness; less is needed if substituting with table salt.
Black pepper: For a gentle kick of heat.
Oregano: Earthy and robust, it pairs wonderfully with turkey.
Garlic powder: Boosts the garlic flavor subtly without overpowering.
Smoked paprika: Adds a hint of smokiness that deepens the soup’s flavor.
Celery seed: A little goes a long way for that distinctive, savory undertone.
Basil: Bright and herbaceous, balancing the dish nicely.
Crushed red pepper: Optional for a touch of heat.
Dried or fresh thyme: I love fresh thyme when in season—it lifts the whole soup.
Chicken or turkey broth: The liquid heart of the soup—homemade or store-bought both work great!
Carrots: Sweet and crunchy when fresh, soft and tender when cooked.
Celery: Gives a subtle earthiness and crunch.
Sweet potato: Adds natural sweetness and body to the soup.
Coleslaw cabbage: Surprisingly tender and adds fantastic texture.
Diced tomatoes: I’m a fan of fire-roasted for that extra charred flavor.
White beans: Creamy and filling, perfect for adding extra protein and fiber.
Zucchini and yellow squash: Added last to keep them tender, not mushy.
Chopped parsley, pesto, parmesan: Optional garnishes that take your bowl to the next level.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Turkey Vegetable Soup Recipe is. Over the years, I’ve played around with it depending on what’s in my fridge or what my family’s craving. Feel free to tweak it to your taste—you really can’t go wrong.

Make it spicier: I add extra crushed red pepper or a splash of hot sauce when I want a bit more heat, and my family absolutely loves the kick.
Swap the sweet potato: Sometimes I replace it with butternut squash or leave it out for a more classic veggie mix.
Go plant-based: Skip the turkey and toss in extra beans or lentils for a hearty vegetarian version.
Slow cooker option: Perfect for busy days when I want to toss everything in and come back to a flavorful, ready-to-eat soup.

How to Make Turkey Vegetable Soup Recipe

Step 1: Brown the Turkey and Onion

Grab a large soup pot and start by sautéing your ground turkey and chopped onion over medium-high heat. I love this step because browning the turkey adds layers of savory flavor that you just can’t skip. Make sure to crumble the turkey well so it cooks evenly. Once it’s browned, turn off the heat and drain any excess fat—you want the soup rich in taste but not greasy. I make draining easier by tilting the pot and spooning out the fat into a foil-lined bowl, which I dispose of later once solidified.

Step 2: Add Garlic and Spices

Turn the heat back on to medium and toss in the minced garlic and your spice blend—this includes kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Stir it all together and cook just until you can smell those beautiful aromas waking up your kitchen—usually about 1-2 minutes. This is the secret step that brings the turkey to life, giving the soup so much depth without effort.

Step 3: Pour in Broth and Add Vegetables

Next, add your chicken or turkey broth. If you don’t have enough broth on hand, I’ve found combining broth with water and a flavorful bouillon base does wonders without skimping on taste. Bring the pot to a boil over high heat, and then it’s time to add the veggies—in stages to keep their texture perfect. Start with the hardy ones: carrots, celery, sweet potato, and cabbage. These take longer to soften, so adding them first means your soup will have a perfect bite. If you’re using fresh thyme sprigs, toss them in now for that fresh herbal scent.

Step 4: Add Tomatoes and Beans

Once the veggies are nestled in, pour in the diced tomatoes with their juice and drained white beans. These ingredients add a wonderful body and slight tang that balances the turkey and veggies so well. Return the pot to a boil, then reduce to a medium simmer – you want gentle bubbling here, not a wild boil.

Step 5: Simmer and Add Squash

Simmer your soup uncovered for about 20 minutes, or until the carrots and sweet potatoes are nearly tender. Then it’s time for the zucchini and yellow squash. Add those in and simmer for another 5-10 minutes—these veggies cook quickly, so adding them last means they won’t get mushy. If you notice any foam on the surface during cooking, skim it off with a spoon for a cleaner broth. If you used fresh thyme sprigs, don’t forget to pull them out before serving.

Step 6: Serve and Garnish

Dish out your soup nice and hot, and here’s where I like to get creative: a spoonful of pesto brightens every bowl, and a sprinkle of parmesan cheese adds just the right touch of indulgence. For something lighter, fresh chopped parsley is a lovely, calorie-free way to garnish.

👨‍🍳

Pro Tips for Making Turkey Vegetable Soup Recipe

Use fresh herbs when possible: Fresh thyme and parsley add vibrancy you just can’t get from dried herbs.
Don’t rush the simmer: Giving the soup enough time lets flavors meld beautifully and vegetables soften perfectly.
Customize your broth: Mixing broth with a quality turkey base concentrate amps up flavor if store-bought broth feels bland.
Drain fat carefully: Removing excess grease after browning keeps the soup light and prevents it from tasting greasy.

How to Serve Turkey Vegetable Soup Recipe

Garnishes

I love topping this soup with a dollop of fresh pesto—it adds a rich, herbal punch that feels a little fancy but requires minimal effort. A sprinkle of parmesan cheese is great when I want things cheesy and comforting, while fresh parsley keeps it light and fresh. Sometimes, if I’m feeling indulgent, a swirl of sour cream or plain yogurt works beautifully too.

Side Dishes

This Turkey Vegetable Soup Recipe pairs so nicely with crusty homemade bread or garlic breadsticks for dipping. A simple mixed green salad or a side of roasted Brussels sprouts rounds out the meal perfectly. My kids adore pairing it with grilled cheese sandwiches for a cozy, classic combo.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls—kids and adults alike think it’s a fun twist! You can also bring out small bowls with a variety of garnishes, letting guests customize their soup experience. A drizzle of chili oil or a sprinkle of toasted pumpkin seeds can elevate the flavors wonderfully too.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for about 4-5 days. Just make sure to give it a good stir when reheating as the veggies tend to settle a bit.

Freezing

This soup freezes like a charm. I portion it out into freezer-safe containers or bags, leaving some space for expansion. When I’m ready to eat, it defrosts easily overnight in the fridge and tastes nearly as good as freshly made.

Reheating

I reheat this soup gently on the stove over medium-low heat, stirring occasionally so it heats evenly and none of the veggies stick to the bottom. If it’s a bit thick after sitting, adding a splash of broth or water brings it right back to the perfect consistency.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken is a great substitute and will yield a similar flavor and texture. You might want to adjust the cooking time slightly depending on the fat content, but overall it works wonderfully.
Is it okay to use canned vegetables instead of fresh?

While fresh vegetables provide the best texture and flavor, canned veggies can be used in a pinch—just add them toward the end of cooking to avoid them getting too mushy.
Can I make this Turkey Vegetable Soup Recipe in an Instant Pot?

Yes! Brown the turkey and onions using the sauté function, then add all ingredients except the squash and zucchini. Pressure cook on high for about 8 minutes, then release the pressure naturally. Add the squash and zucchini after, then use the sauté function again for 5-10 minutes until tender.
How spicy is this soup?

This soup has just a mild kick from crushed red pepper, which is optional. You can easily leave it out for a kid-friendly version or add more if you love heat.

Final Thoughts

This Turkey Vegetable Soup Recipe has become a staple in my kitchen because it’s simple, flexible, and just pure, cozy goodness in a bowl. I love how many veggies it packs in without ever feeling heavy, and the slow simmer really brings out amazing depth of flavor. If you’re looking for a soup that’s both nourishing for your body and soul, you’ve got to give this one a try. Once you make it, it might just become your go-to for chilly nights or whenever you want a warming hug in a bowl.