Ground Turkey Vegetable Soup
Delicious soup that's loaded with veggies, fiber, and protein. Ground turkey vegetable soup is the perfect prep-ahead lunch or easy dinner.
Servings: 6
Equipment
- 1 heavy-bottom pot or Dutch oven
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
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!
Nutrition
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