Ground Turkey Soup
This delicious Ground Turkey Soup recipe is easy, hearty, and so delicious. It features extra-lean protein, fresh veggies, and a wonderful savory broth. It’s gluten-free, dairy-free, and you can easily make it vegan, too!
Servings: 6 people
Ingredients
- 2 tablespoons extra virgin oil
- 1 cup white onions diced
- 1 cup carrot diced
- 1 cup celery diced
- ½ lb ground turkey
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp tomato paste
- 6 cups chicken broth
- 1 cup crushed tomatoes
- 2 cups potato diced
- 1 cup frozen green peas
- 1 tbsp fresh parsley chopped
Instructions
- In a large pot over high heat, add olive oil. When the pot and the oil are hot, turn the heat down to medium. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
- Add ground turkey, garlic, Italian seasoning, salt and pepper. Using a wood spoon break up the turkey while it cooks. This takes about 7 mins. When the ground turkey is no longer pink, add tomato paste and stir well.
- Pour chicken broth. Add crushed tomatoes and potatoes. Bring it to a boil. Then, bring the soup to a simmer and cook for 15-20 mins or until all the vegetables are tender.
- Add green peas and stir well. Cook for 1 more minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
Notes
- Make sure to cut your vegetables all the same size. You can also buy pre-cut frozen veggies to save time.
- If you're worried about salt, you can use low sodium vegetable broth and season to taste.
- Feel free to wash and chop the veggies ahead of time and store them in the fridge for up to 2-3 days.
- No need to thaw the frozen peas beforehand, they’ll cook in the hot broth.
- Be sure to wash and peel all of the veggies. You can leave the peel on the potatoes, just give them a good scrub to remove any dirt.
- To store: Store leftover ground turkey soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Serving: 1/6 | Calories: 176kcal | Carbohydrates: 14g | Protein: 9g | Fat: 10g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g