Ground Turkey Vegetable Soup
This ground turkey vegetable soup is absolutely packed with hearty and healthy vegetables. It’s filling, satisfying, and incredibly easy to throw together.
Servings 5 to 6 servings
Calories 180kcal
Ingredients
- 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
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.
Nutrition
Calories: 180kcal