Wholesome Ground Turkey Veggie Soup

When the weather turns cold, there’s nothing I crave more than a big bowl of soup. But I’m not talking about those soups that leave you hungry an hour later. I need something hearty that’ll actually fill everyone up. That’s where this ground turkey veggie soup comes in.

This soup is basically everything good from my fridge and pantry thrown into one pot. Ground turkey makes it filling without being too heavy, and all those veggies mean I can feel good about serving it on a busy weeknight. Plus, it freezes great, so I always make a double batch.

The best part? It’s a one-pot meal. Brown the turkey, toss everything else in, and let it simmer while you help with homework or finally fold that laundry. No fancy techniques, no hard-to-find ingredients. Just real food that tastes like you spent way more time on it than you actually did.

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What Kind of Ground Turkey Should I Use?

For this soup, you can use any ground turkey you find at the store, whether it’s 93/7 lean, 85/15, or even 99% fat-free. The leaner options like 93/7 or 99% will give you a lighter soup with less fat floating on top, while something like 85/15 will add a bit more richness and flavor to your broth. If you’re watching calories, go with the leanest option, but if you want more flavor, don’t be afraid to use ground turkey that has a bit more fat in it. Just keep in mind that if you use a fattier blend, you might want to skim off some of the excess fat after browning the meat.

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Options for Substitutions

This soup is really forgiving and works well with whatever you have in your pantry:

• Ground turkey: You can easily swap this with ground beef, ground chicken, or even Italian sausage for extra flavor. If using sausage, you might want to cut back on the salt since it’s already seasoned.
• Broth: Chicken, beef, or vegetable broth all work great here. You can even use bouillon cubes dissolved in water if that’s what you have on hand.
• Canned vegetables: Fresh or frozen vegetables work just as well as canned. If using fresh corn or green beans, add them earlier in the cooking process so they have time to soften. Frozen can go in during the last 10-15 minutes.
• Potatoes: Russet, red, or Yukon gold potatoes all work fine. You can also use sweet potatoes for a slightly sweeter flavor, though they’ll change the taste profile a bit.
• Canned tomatoes: Diced, crushed, or whole tomatoes all work – just break up whole tomatoes with your spoon. Fire-roasted tomatoes add a nice smoky depth if you want to try something different.
• Fresh herbs: If you have fresh thyme or oregano, use about three times the amount (so roughly 3/4 teaspoon of each) since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ground turkey soup is overcooking the turkey in the first step, which can make it dry and rubbery – cook it just until it’s no longer pink, then remove it right away so it finishes cooking gently in the soup later.

Another common error is cutting your vegetables in different sizes, which leads to some pieces being mushy while others stay crunchy, so aim for uniform half-inch cubes on your carrots, celery, and potatoes.

Don’t skip the step of cooking the vegetables in stages – adding everything at once means your garlic will burn while the carrots are still raw, so follow the timing and let each ingredient develop its flavor.

Finally, forgetting to remove that bay leaf before serving can be dangerous (and embarrassing), so fish it out before you ladle the soup into bowls, and always taste and adjust your salt at the end since canned vegetables and broth can vary in saltiness.

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What to Serve With Ground Turkey Veggie Soup?

This hearty soup is pretty much a complete meal on its own, but I love serving it with some crusty bread or warm dinner rolls for soaking up all that flavorful broth. A simple side salad with ranch or Italian dressing keeps things light and fresh, or you could go with some buttery garlic bread if you’re really hungry. For an easy weeknight dinner, I’ll sometimes add some shredded cheddar cheese and a dollop of sour cream right on top of each bowl, which makes it feel extra cozy. If you want to stretch the meal further, cornbread muffins are another great option that pair really well with the tomato base.

Storage Instructions

Store: This soup actually tastes better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep since you can just grab a bowl whenever you need a quick, filling lunch or dinner.

Freeze: Ground turkey veggie soup freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can thaw just what I need without having to defrost the whole batch.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the soup seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 85-100 g
• Fat: 30-40 g
• Carbohydrates: 210-240 g

Ingredients

• 1.25 lb ground turkey
• 1 tbsp olive oil
• 3 carrots (peeled and sliced into 1/2-inch rounds)
• 2 celery stalks
• 3 potatoes (peeled and cut into 1-inch cubes)
• 1 large onion (finely diced into 1/4-inch pieces)
• 14.5 oz canned diced tomatoes (I like Hunt’s fire roasted for better depth)
• 6 oz tomato paste
• 6 cups broth (I always use Swanson low-sodium chicken broth)
• 15 oz canned corn
• 14 oz canned green beans
• 4 garlic cloves (freshly minced for best aroma)
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 teaspoon smoked paprika
• 1 bay leaf
• salt
• pepper

Step 1: Prepare Mise en Place

• 3 carrots
• 3 potatoes
• 1 large onion
• 2 celery stalks
• 4 garlic cloves

Peel and slice the 3 carrots into 1/2-inch rounds, peel and cut the 3 potatoes into 1-inch cubes, finely dice the large onion into 1/4-inch pieces, chop the 2 celery stalks into bite-sized pieces, and mince the 4 garlic cloves.

Having everything prepped and ready will make the cooking process smooth and ensure nothing overcooks while you’re chopping.

Step 2: Brown the Ground Turkey

• 1 tbsp olive oil
• 1.25 lb ground turkey

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.

Add the 1.25 lb ground turkey and cook, breaking it into small pieces as it cooks, until no pink remains and the meat is lightly browned, about 5-7 minutes.

I like to get a little color on the turkey to develop deeper flavor, so don’t rush this step.

Transfer the cooked turkey to a clean plate.

Step 3: Build the Aromatic Base

• carrots from Step 1
• 2 celery stalks from Step 1
• diced onion from Step 1
• minced garlic from Step 1

Return the pot to medium heat and add the prepped carrots and celery stalks from Step 1.

Sauté for 3-4 minutes until they begin to soften and release their flavors.

Add the diced onion and cook for another 3-4 minutes until it becomes translucent and fragrant.

Pour in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning.

This layering of aromatics creates the flavorful foundation of the soup.

Step 4: Create the Tomato and Broth Base

• 6 oz tomato paste
• 14.5 oz canned diced tomatoes
• 6 cups broth

Stir in the 6 oz tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and concentrate its flavors.

Pour in the 14.5 oz canned diced tomatoes (with their juice) and the 6 cups broth, stirring well to combine all ingredients and break up any lumps of tomato paste.

This creates a rich, flavorful liquid foundation for your soup.

Step 5: Add Remaining Ingredients and Simmer

• ground turkey from Step 2
• potatoes from Step 1
• 15 oz canned corn
• 14 oz canned green beans
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 tsp smoked paprika
• 1 bay leaf

Return the cooked ground turkey from Step 2 to the pot along with the prepped potatoes from Step 1.

Add the 15 oz canned corn, 14 oz canned green beans, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp smoked paprika, and 1 bay leaf.

Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30-35 minutes until the potatoes are completely tender when pierced with a fork.

I find that smoked paprika adds a subtle depth that makes this simple soup feel more complex.

Step 6: Finish and Serve

• salt
• pepper

Remove the bay leaf from the soup and discard it.

Taste the soup and season with salt and pepper to your preference.

Ladle the hot soup into bowls and serve immediately.

The vegetables should be tender, the turkey throughout, and the broth rich with layered flavors.

Wholesome Ground Turkey Veggie Soup

Delicious Wholesome Ground Turkey Veggie Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 1550 kcal

Ingredients

  

• 1.25 lb ground turkey
• 1 tbsp olive oil
• 3 carrots (peeled and sliced into 1/2-inch rounds)
• 2 celery stalks
• 3 potatoes (peeled and cut into 1-inch cubes)
• 1 large onion (finely diced into 1/4-inch pieces)
• 14.5 oz canned diced tomatoes (I like Hunt's fire roasted for better depth)
• 6 oz tomato paste
• 6 cups broth (I always use Swanson low-sodium chicken broth)
• 15 oz canned corn
• 14 oz canned green beans
• 4 garlic cloves (freshly minced for best aroma)
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/4 teaspoon smoked paprika
• 1 bay leaf
• salt
• pepper

Instructions

 

• Peel and slice the 3 carrots into 1/2-inch rounds, peel and cut the 3 potatoes into 1-inch cubes, finely dice the large onion into 1/4-inch pieces, chop the 2 celery stalks into bite-sized pieces, and mince the 4 garlic cloves. Having everything prepped and ready will make the cooking process smooth and ensure nothing overcooks while you're chopping.
• Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.25 lb ground turkey and cook, breaking it into small pieces as it cooks, until no pink remains and the meat is lightly browned, about 5-7 minutes. I like to get a little color on the turkey to develop deeper flavor, so don't rush this step. Transfer the cooked turkey to a clean plate.
• Return the pot to medium heat and add the prepped carrots and celery stalks from Step 1. Sauté for 3-4 minutes until they begin to soften and release their flavors. Add the diced onion and cook for another 3-4 minutes until it becomes translucent and fragrant. Pour in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning. This layering of aromatics creates the flavorful foundation of the soup.
• Stir in the 6 oz tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and concentrate its flavors. Pour in the 14.5 oz canned diced tomatoes (with their juice) and the 6 cups broth, stirring well to combine all ingredients and break up any lumps of tomato paste. This creates a rich, flavorful liquid foundation for your soup.
• Return the cooked ground turkey from Step 2 to the pot along with the prepped potatoes from Step 1. Add the 15 oz canned corn, 14 oz canned green beans, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp smoked paprika, and 1 bay leaf. Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30-35 minutes until the potatoes are completely tender when pierced with a fork. I find that smoked paprika adds a subtle depth that makes this simple soup feel more complex.
• Remove the bay leaf from the soup and discard it. Taste the soup and season with salt and pepper to your preference. Ladle the hot soup into bowls and serve immediately. The vegetables should be tender, the turkey throughout, and the broth rich with layered flavors.