When fall hits New York and the wind starts nipping at my sleeves, there’s one comforting thing I find myself craving again and again: Ground Turkey Vegetable Soup. It’s that warm hug of a meal that fills your belly without dragging you down, and bonus—it sneaks in a mountain of veggies without anyone at the table noticing.
I grew up on soups like this down in Texas, where we always had a pot simmering on the stove with whatever was fresh from the garden. These days, with three kids, a bustling city life, and exactly zero time for complicated dinners, I need something fast, healthy, and soul-soothing. This Ground Turkey Vegetable Soup checks all the boxes. It’s my go-to when life gets a little wild… and I know you’re going to fall in love with it too.
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Why You’ll Love This Ground Turkey Vegetable Soup
- It’s super easy and ready in 45 minutes—great for busy weeknights.
- Uses lean ground turkey for a lighter twist on comfort food.
- Loaded with nutrient-dense veggies like cabbage, carrots, and zucchini.
- Makes a big batch—perfect for leftovers or meal prep.
- Gluten-free and dairy-free by nature (and no one will miss a thing).
And if you’re a fan of cozy soups, you must also try my Lemony Turkey Rice Soup or Turkey White Bean Soup.
What Does Ground Turkey Vegetable Soup Taste Like?
Imagine this: a rich, savory broth filled with sweet carrots, tender zucchini, and the faint herbal notes of basil and oregano dancing in the background. The tomato paste adds just the right amount of depth, while the cabbage gives it body and heartiness. It’s the kind of soup that tastes like it’s been cooking all day—even though it hasn’t.
What You’ll Need to Make Ground Turkey Vegetable Soup
Here’s the beauty of this soup: it uses everyday ingredients you probably already have. Let’s take a peek at what makes this bowl of goodness so magical:
- Non-stick spray or olive oil – For that quick sauté base.
- Garlic (4 cloves) – Pressed or minced for big flavor right from the start.
- Diced onion – Yellow or white both work beautifully.
- Carrots + celery – Classic soup duo for depth and color.
- Ground turkey (1 lb) – I use 93% lean for just the right balance.
- Tomato paste (3 tbsp) – Adds that rich, slow-cooked flavor.
- Chicken broth (8 cups) – Homemade or store-bought; low-sodium is great.
- Shredded cabbage (6 cups) – Adds volume and nutrition.
- Zucchini – Chopped and tossed in at the end for brightness.
- Herbs – Dried basil and oregano.
- Salt + pepper – To taste!
Tip: You can pre-chop your veggies up to 2 days in advance. Just be sure to store onions, carrots, and celery together; cabbage and zucchini separately.
Looking for another nourishing soup loaded with veggies? Try my One-Pot Creamy Vegetable Soup next.
How to Make Ground Turkey Vegetable Soup (Step-by-Step)
Ready to create something nourishing, delicious, and oh-so-easy? This step-by-step guide will walk you through how to make Ground Turkey Vegetable Soup from start to finish. Whether you’re brand new to cooking or just looking for a dependable weeknight dinner, this guide has got your back.
And if you’re curious about prep tips, don’t miss my advice on how to chop veggies efficiently—it’ll make your kitchen time fly by!
Step 1: Sauté the Aromatics
Start by heating a large soup pot or Dutch oven over medium heat. Once hot, spray the bottom with non-stick cooking spray or add a light drizzle of olive oil—just enough to coat the base.
Add the minced garlic, diced onion, carrots, and celery to the pot. Stir occasionally and let them cook for about 5 to 8 minutes, or until the onions become translucent and fragrant, and the carrots begin to soften slightly.
Why this matters: This step is the flavor foundation of your soup. Taking the time to cook these veggies properly will deepen the overall taste. It’s the same trick I use in my Homemade Slow Cooker Beef Barley Soup!
Step 2: Brown the Ground Turkey
Turn the heat up slightly to medium-high and add your lean ground turkey directly into the pot. Use a wooden spoon or spatula to break the meat apart into crumbles.
Cook for about 5–7 minutes, stirring occasionally, until all the pink is gone and the turkey is cooked through.
Pro Tip: If your turkey releases excess liquid, don’t worry—just keep cooking until most of it evaporates. This step adds richness and ensures you don’t end up with a watery broth.
Step 3: Stir in the Tomato Paste
Once the turkey is fully cooked, add in the tomato paste (about 3 tablespoons). Stir well to combine everything, letting the paste coat the meat and vegetables evenly.
Let it cook for 2–3 minutes, allowing the tomato paste to slightly caramelize and stick to the bottom of the pot.
Flavor booster alert: This caramelization adds depth—like you spent hours simmering your soup. This technique is a game-changer I also use in my Creamy Turkey and Dumplings Soup.
Step 4: Add the Broth and Cabbage
Pour in your chicken broth—8 cups should do the trick. Then add in the shredded cabbage, dried basil, and oregano. Stir to combine all the ingredients.
Raise the heat and bring the soup to a gentle simmer. Once it starts bubbling, reduce the heat to medium-low and let it simmer for 10 minutes.
Don’t skip the cabbage! It softens beautifully and adds a rustic heartiness, similar to what you’ll find in my Cabbage Soup with Ground Beef.
Step 5: Add Zucchini and Finish Cooking
After the initial 10-minute simmer, stir in the chopped zucchini. Let the soup continue to simmer for another 5 minutes, just until the zucchini is tender but still vibrant green.
Timing is everything: Adding zucchini at the end keeps it from turning mushy—a trick I also use in One-Pot Creamy Vegetable Soup.
Step 6: Season and Serve
Now it’s time to season to taste. Add salt and pepper a little at a time, tasting as you go. Everyone’s broth is different, so don’t be afraid to adjust.
Once seasoned, ladle your Ground Turkey Vegetable Soup into bowls and serve warm.
Serving suggestion: Pair it with a slice of crusty bread or a dollop of sour cream. Want a cozy dessert to follow? I highly recommend my easy Slow Cooker Apple Crisp (coming soon!).
Bonus Tip for Busy Weeknights
If you’re looking to save even more time, prep the veggies up to 48 hours ahead and store them in separate containers:
- Group onion, carrot, and celery together.
- Store cabbage and zucchini separately, since they go in at different stages.
Meal prepping this way lets you jump straight into the fun part—cooking!
Wrapping Up: Easy, Delicious, and Step by Step
Making Ground Turkey Vegetable Soup doesn’t need to be complicated, and with this step-by-step guide, you’ve got a foolproof method that’s both healthy and comforting. From sautéing the aromatics to seasoning the final pot, each step brings you closer to a soup that’s nourishing, simple, and bursting with flavor.
If you enjoyed this recipe, be sure to check out more hearty, wholesome options like Turkey White Bean Soup or Next-Day Turkey Vegetable Soup. And don’t forget to save this guide for your weekly rotation—because once you make it, you’ll want it again and again.
Tips and Tricks for the Best Ground Turkey Vegetable Soup
- Don’t skip the tomato paste – It gives depth and balances the broth.
- Zucchini last! – Add it at the end so it stays tender and not mushy.
- Make ahead friendly – The flavors deepen beautifully overnight.
- Need more protein? – Stir in a can of drained white beans.
- Want it spicy? – A pinch of crushed red pepper adds a little kick.
How to Store Ground Turkey Vegetable Soup
- Fridge: Keeps well in an airtight container for up to 4 days.
- Freezer: Yes! Freeze in individual portions for grab-and-go lunches.
- Reheat: On the stovetop over medium heat, or microwave with a splash of broth.
FAQs
Can I make this in a slow cooker?
You sure can! Just sauté the aromatics and turkey first, then add everything (except zucchini) to your slow cooker. Cook on low for 6–8 hours, add zucchini in the last 30 minutes.
What can I use instead of cabbage?
Try chopped kale or spinach. Add it during the last 5 minutes of cooking so it stays vibrant.
Can I make it vegetarian?
Absolutely! Use veggie broth and swap the turkey for canned beans or lentils.
Is this soup kid-friendly?
Yes! It’s mild, colorful, and the turkey makes it hearty enough even for picky eaters.
Final Thoughts
This Ground Turkey Vegetable Soup has become a bit of a legend in my kitchen. It’s the meal I make when we’re all a little tired, a little cold, and a lot hungry. And when those spoons hit the bowls? Silence—followed by that sweet sound every mama loves: “Can I have seconds?”
So whether you’re feeding a hungry crowd, meal-prepping for the week, or just craving something warm and real—this soup is your new best friend.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Ground Turkey Vegetable Soup – Easy & Hearty Family Dinner
- Total Time: 45 minutes
- Yield: 5 to 6 servings 1x
Description
This Ground Turkey Vegetable Soup is hearty, healthy, and loaded with nourishing vegetables. It’s easy to make, packed with flavor, and perfect for a cozy, satisfying dinner.
Ingredients
- Non-stick cooking spray or olive oil
- 4 garlic cloves, pressed or minced
- 1 medium white or yellow onion, diced
- 2 medium carrots, peeled and diced (1/4 inch)
- 2 celery ribs, diced (1/4 inch)
- 1 pound 93% lean ground turkey
- 3 tablespoons (50g) tomato paste
- 8 cups chicken broth
- 6 cups shredded cabbage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 small zucchini, chopped
- Salt and pepper, to taste
Instructions
1. Heat a large pot over medium heat. Spray with non-stick cooking spray or add a drizzle of olive oil.
2. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until the onions begin to soften, about 5–8 minutes.
3. Increase heat to medium-high and add the ground turkey. Break it into crumbles as it cooks.
4. Once the turkey is no longer pink, add tomato paste. Cook for 2–3 minutes, until it begins to stick to the pan.
5. Add chicken broth, cabbage, basil, and oregano. Stir and bring to a simmer.
6. Simmer for 10 minutes, then add zucchini. Cook for an additional 5 minutes, or until all vegetables are softened.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Notes
You can store leftovers in the fridge for up to 3 days. Reheat on the stove over medium heat.
Chop vegetables up to 2 days in advance for quicker prep — store onions, carrots, and celery together, and keep cabbage and zucchini stored separately.
For extra depth, try adding a splash of lemon juice or a pinch of red pepper flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Ground Turkey Vegetable Soup, healthy turkey soup, cabbage soup, one pot meal
