American
Turkey Vegetable Soup
Ground turkey turns savory in the pot, then zucchini, carrot, and greens soften into the broth. The soup tastes meaty and a little sweet from the carrot, with enough black pepper to keep it lively.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pot holds the protein, vegetables, and broth together.
- Skipping noodles keeps the bowl lighter while the turkey still makes it filling.
- Carrot and onion add sweetness without a second starch.
- Greens go in at the end, so they keep color and a little bite.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Warm the oil in a large pot over medium heat until it slides easily across the bottom.
- 2
Add the onion and carrot and cook until the onion is soft and the carrot edges look slightly sweet and glossy, about 5 minutes.
- 3
Stir in the turkey and garlic and cook, breaking it up, until no pink remains and a piece in the center is 165°F, about 6 to 8 minutes.
- 4
Pour in the broth, salt, and pepper, bring to a steady simmer, and cook until the carrot is tender when pierced, about 12 minutes.
- 5
Add the zucchini and simmer until it is tender but still holds its shape, about 5 minutes.
- 6
Stir in the greens and cook until they are wilted and bright, about 2 minutes, then taste and adjust salt before ladling.
Pro tips
- Brown the turkey in an even layer before you stir so it tastes roasted, not steamed.
- Add greens at the end so they stay green instead of turning dull.
- If the soup tastes thin, simmer uncovered for a few minutes to concentrate the broth.
Easy substitutions
- Ground turkey
- ground chicken
- Chicken broth
- vegetable broth
- Leafy greens
- chopped spinach or kale
Storage and reheating
Storage
Cool and refrigerate in a covered pot for up to 3 days, or freeze portions for up to 2 months.
Reheating
Reheat on the stovetop over medium-low until the broth is steaming and the turkey is hot through.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 27 g
- Carbs
- 16 g
- Fat
- 12 g
- Fiber
- 4 g
Moderate · Stovetop, One Pan · Dairy-Free, Gluten-Free, Lower-Carb
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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