Turkey Vegetable Soup

Warm, hearty, and incredibly comforting, Turkey Vegetable Soup is the perfect way to use up leftover turkey while packing in a variety of colorful, nutrient-rich vegetables. This one-pot wonder is light yet satisfying, making it a perfect option for cozy family dinners or meal prep for the week.

Whether you’re using holiday leftovers or starting fresh with ground turkey, this soup is full of flavor, easy to make, and perfect for any season. Let’s get started!

Why You’ll Love This Turkey Vegetable Soup

Healthy and Nourishing: Packed with lean protein and nutrient-dense veggies, it’s a wholesome, low-calorie meal.
Great for Leftovers: A creative way to use up cooked turkey from holidays or weeknight dinners.
Simple and Quick: Comes together in under 40 minutes with minimal prep.
Customizable: Easily swap veggies or add grains to make it your own.

What Does Turkey Vegetable Soup Taste Like?

This soup is savory, hearty, and bursting with fresh vegetable flavors. The tender turkey adds richness to the broth, while aromatic herbs like thyme and parsley give it a comforting, homey vibe. It’s light but filling, with just the right balance of flavor and texture.

Ingredients

For the Soup:

Cooked turkey (2 cups, shredded or diced; leftover roasted turkey or fresh ground turkey works)
Olive oil (1 tablespoon, if using raw ground turkey)
Onion (1 medium, diced)
Carrots (2, sliced into rounds or diced)
Celery (2 stalks, diced)
Garlic (3 cloves, minced)
Diced tomatoes (1 can, 14 oz, with juices)
Chicken or turkey broth (6 cups)
Potatoes (2 medium, peeled and diced)

Green beans (1 cup, trimmed and chopped)
Corn kernels (1 cup, fresh or frozen)
Frozen peas (½ cup)
Bay leaf (1)
Dried thyme (1 teaspoon)
Dried parsley (1 teaspoon, or fresh parsley for garnish)
Salt and pepper (to taste)

Optional Add-Ins:

Cooked rice, quinoa, or barley (for added texture and heartiness)
Red chili flakes (for a spicy kick)
Fresh lemon juice (1 tablespoon, to brighten the flavors)

Tools You’ll Need

Large soup pot or Dutch oven (to cook the soup).
Wooden spoon (for stirring).
Ladle (for serving).
Sharp knife and cutting board (for chopping vegetables and turkey).

How to Make Turkey Vegetable Soup

Step 1: Sauté the Aromatics

Heat a large soup pot over medium heat. If using raw ground turkey, add the olive oil, then cook the turkey until browned and cooked through, about 5-7 minutes. Remove the turkey and set it aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 2: Build the Broth

Add the diced tomatoes (with their juices), chicken or turkey broth, potatoes, bay leaf, thyme, parsley, salt, and pepper.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender.

Step 3: Add the Turkey and Veggies

Stir in the cooked turkey, green beans, corn, and frozen peas. Simmer for an additional 5-7 minutes, until the green beans are tender and the turkey is heated through.
Taste the soup and adjust the seasoning with additional salt and pepper, as needed.

Step 4: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley.
Serve hot with crusty bread or crackers on the side.

Tips for the Best Turkey Vegetable Soup

Use Leftover Turkey: This soup is perfect for using up Thanksgiving or holiday turkey, but chicken also works well as a substitute.
Adjust the Broth: Add more broth or water if you prefer a thinner soup.
Don’t Overcook the Veggies: Add more delicate vegetables, like green beans and peas, toward the end of cooking to keep them tender-crisp.
Brighten It Up: A squeeze of fresh lemon juice at the end enhances the flavors and adds a touch of acidity.

Variations

Spicy Version: Add a pinch of cayenne pepper or red chili flakes for a spicy twist.
Creamy Version: Stir in ½ cup of heavy cream or coconut milk for a richer, creamier broth.
Grain Add-Ins: Add cooked rice, quinoa, or barley for a more filling meal.
Low-Carb Option: Skip the potatoes and add cauliflower florets for a lighter version.

Storage Instructions

Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days.
Freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm the soup on the stovetop over medium heat, or in the microwave, until heated through.

Frequently Asked Questions (FAQ)

Can I use fresh turkey instead of leftovers?

Yes! Simply cook ground turkey or diced raw turkey breast at the beginning of the recipe. Once browned, remove it from the pot, and add it back in later when instructed.

Can I make this soup in a slow cooker?

Absolutely! Combine all the ingredients (except the peas and green beans) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the peas and green beans during the last 30 minutes of cooking.

Can I add pasta to the soup?

Yes! Small pasta shapes like ditalini, orzo, or macaroni work well. Add the pasta during the last 8-10 minutes of cooking to avoid overcooking.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as your broth is certified gluten-free.

Conclusion

There you have it—Turkey Vegetable Soup, a comforting and nourishing dish that’s perfect for any occasion. Whether you’re repurposing holiday leftovers or just craving a hearty bowl of goodness, this soup is easy to make, full of flavor, and endlessly customizable.

If you give this recipe a try, I’d love to hear how it turns out! Leave a comment below or share your photos on Pinterest. And if you’re looking for more cozy soup ideas, check out my chicken noodle soup or hearty lentil soup—you’ll love them!

Nutritional Information (Per Serving, Approximate)

Calories: 220
Carbohydrates: 22g
Protein: 20g
Fat: 6g
Fiber: 4g
Sugar: 5g

Enjoy every nourishing bite of this turkey vegetable soup—it’s comfort food made simple! 🥣😊