Delicious soup that’s loaded with veggies, fiber, and protein. Ground turkey vegetable soup is the perfect prep-ahead lunch or easy dinner.

Small white bowl containing ground turkey vegetable soup with a gold spoon

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Want a good-for-your gut soup that actually fills you up?

Look no further — this easy ground turkey vegetable soup is incredibly filling with loads of protein and fiber. But what’s even more impressive is that this dietitian-designed soup is outrageously delicious, too.

Once you taste this soup you’ll wonder how something so satisfying can be so good for you. It’s a simple one-pot recipe you’ll make on repeat all fall and winter.

Why you’ll love ground turkey vegetable soup

Nutritious: This healthy soup contains nine plant foods with antioxidants and other phytonutrients to support healthy cells and fight disease. It’s also loaded with dietary fiber to improve digestion, protect your gut health, and support your heart.

Really filling: Each serving of this ground turkey vegetable soup has a whopping 10 grams of fiber and 32 grams of protein to keep you full for hours.

Actually easy: There’s a bit of chopping involved — but otherwise, you’re dumping everything into one pot and letting it simmer.

Flavorful: No bland and boring soup here. This recipe is well-seasoned and topped with fresh parmesan for an easy lunch or dinner that truly satisfies.

Small white bowl filled with ground turkey vegetable soup and topped with grated parmesan

Ingredient notes

  • Olive oil
  • Ground turkey — substitute ground chicken, pork, or lean ground beef if desired
  • Onion — white or yellow onion will work
  • Carrots
  • Zucchini
  • Garlic — I use fresh but you can use the jarred stuff to make life easier
  • Tomato paste
  • Salt and pepper — feel free to adjust to taste
  • Oregano
Ingredients for ground turkey vegetable soup displayed in small bowls on a kitchen counter
  • Italian seasoning — I use store-bought but feel free to make your own
  • Crushed red pepper flakes — optional but yummy
  • Potatoes — I use Yukon gold potatoes and keep the skin on, but feel free to use whatever potato you like and peel if desired
  • Broth — I use Better Than Bouillon chicken flavor with water, but you can use premade broth too
  • Peas — fresh or frozen
  • Kidney beans — I use red kidney beans but use whatever you like
  • Baby spinach
  • Parmesan

How to make ground turkey vegetable soup

Add olive oil to your pot and heat to medium.

Dutch oven heating with a tablespoon of oil

Add ground turkey and crumble with a spatula. Cook until lightly browned and minimal pink remains. Add onions, carrots, and zucchini, and stir. Cook about 3-5 minutes, stirring occasionally, until onions are softened and translucent.

Ground turkey crumbled in a Dutch oven with soup vegetables added

Add garlic, tomato paste, salt, oregano, Italian seasoning, red pepper flakes, and black pepper. Cook for another 1-2 minutes, stirring frequently.

Tomato paste, spices, and garlic added to the base of ground turkey vegetable soup

Add potatoes and broth. Stir and cover. Once the soup has reached a gentle boil (about 5-10 minutes), reduce heat to medium-low. Simmer for 25-30 minutes or until potatoes and carrots and fork tender and soft. Stir occasionally as needed.

Large Dutch oven containing ground turkey vegetable soup before it simmers

Add peas, beans, and spinach, and stir. Cover and cook for another 10 minutes or until beans are warmed and spinach is wilted.

Spinach, beans, and peas added to ground turkey vegetable soup in large Dutch oven

Serve with a generous serving of freshly grated parmesan. Enjoy!

How to store leftovers

Fridge: Let your ground turkey vegetable soup cool on the counter. Transfer to single-serve food containers. Store in the fridge for up to four days. Re-heat in a small pot on the stove or in a microwave-safe bowl in the microwave.

Freezer: Cool your soup on the counter and transfer to single-serve food containers or Souper Cubes. Store in the freezer for up to three months. Re-heat on the stove or in the microwave. You can defrost in the fridge overnight if you remember, but it’s not necessary.

Helpful products

Top tip for success

Make sure you simmer the soup long enough for the vegetables and potatoes to fully soften. A few extra minutes on the stove will also help the soup taste more flavorful!

Small white bowl with ground turkey vegetable soup with Italian-inspired flavors

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Frequently asked questions

Can I add more vegetables?

Yes! Other veggies that would work great include butternut squash, yellow summer squash, green beans, chopped kale, or cherry tomatoes.

Can I substitute the ground turkey?

Feel free to use lean ground chicken, pork, or beef if you don’t love ground turkey. For a totally vegetarian soup, omit the meat and add 1-2 extra cans of beans or lentils.

How long will the soup stay good in the fridge?

The soup will stay good for up to four days in the fridge, or up to three months in the freezer. Make sure you store your ground turkey vegetable soup in food containers with well-fitted lids.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Small white bowl containing ground turkey vegetable soup with a gold spoon
5 from 2 votes

Ground Turkey Vegetable Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Delicious soup that's loaded with veggies, fiber, and protein. Ground turkey vegetable soup is the perfect prep-ahead lunch or easy dinner.

Ingredients
 

  • 2 Tbsp olive oil
  • 1 lb lean ground turkey
  • 1 white onion, diced small
  • 2 medium carrots, peeled and sliced
  • 1 medium zucchini, diced
  • 5 cloves garlic, minced
  • 3 Tbsp tomato paste
  • 1 tsp salt
  • 1 tsp oregano
  • 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes, optional
  • black pepper, to taste
  • 1 ½ cups diced yellow potatoes, skin-on
  • 6 cups chicken or vegetable broth
  • 1 cup frozen peas
  • 1 can red kidney beans, drained and rinsed
  • 2 cups chopped baby spinach
  • parmesan to serve

Equipment

  • 1 heavy-bottom pot or Dutch oven

Instructions
 

  • Add olive oil to your pot and heat to medium.
  • Add ground turkey and crumble with a spatula. Cook until lightly browned and minimal pink remains.
  • Add onions, carrots, and zucchini, and stir. Cook about 3-5 minutes, stirring occasionally, until onions are softened and translucent.
  • Add garlic, tomato paste, salt, oregano, Italian seasoning, red pepper flakes, and black pepper. Cook for another 1-2 minutes, stirring frequently.
  • Add potatoes and broth. Stir and cover.
  • Once the soup has reached a gentle boil (about 5-10 minutes), reduce heat to medium-low. Simmer for 25-30 minutes or until potatoes and carrots and fork tender and soft. Stir occasionally as needed.
  • Add peas, beans, and spinach, and stir. Cover and cook for another 5 minutes or until beans are warmed and spinach is wilted.
  • Serve with a generous serving of freshly grated parmesan. Enjoy!
Calories: 343kcal, Carbohydrates: 39g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 727mg, Potassium: 1308mg, Fiber: 10g, Sugar: 8g, Vitamin A: 4360IU, Vitamin C: 27mg, Calcium: 102mg, Iron: 5mg
Cuisine: American, Italian
Course: Dinner, Lunch, Main Course, Soup