Ground Turkey Soup
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Ground Turkey Soup is a one-pot meal that celebrates vegetables in a broth so flavorful, you will want to soak up every last drop with crusty bread. Hearty and nutritious, it's a tasty crowd-pleaser that can easily be tweaked according to the vegetables you have on hand. The soup is naturally gluten-free, dairy-free, and vegan-adaptable, too!
Servings: 6
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 3 medium carrots diced (about 2 cups)
- 2 to 3 large celery stalks diced (about 1½ cups)
- 2 Tablespoons tomato paste
- 2 teaspoons Italian seasoning, or 1 tsp each dried oregano and dried thyme
- 2 teaspoons paprika (if using smoked, use only 1/2 teaspoon)
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper, or more to taste
- 1 pound ground turkey
- 3 garlic cloves, minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1 cup crushed tomatoes
- 3 medium Yukon Gold potatoes, diced (about 2 cups)
- 6 cups chicken broth
- 1 cup fresh chopped green beans
- 1 cup fresh corn kernels (can use frozen)
- 2 cups baby spinach
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 tablespoon red wine vinegar
Instructions
- In a large pot, or Dutch oven, heat the oil over medium heat. Once hot, add onion, carrots, and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 5-7 minutes.
- Stir in tomato paste, Italian seasoning, paprika, and cumin; cook 1 more minute, or until the tomato paste turns a darker red and spices are fragrant. Add ground turkey, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Increase heat to medium-high and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add the chopped tomatoes, potatoes and broth, and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are fork tender, 18-20 minutes.
- Stir in the green beans and corn, return to a simmer and cook until the green beans are tender, 3 to 5 minutes more.
- Off the heat, add the spinach, chopped parsley and vinegar and stir until spinach has wilted. Taste and add more salt, pepper, cumin and/or vinegar until the broth is lively and bright-tasting. Serve, topped with more fresh parsley, and enjoy!
Notes
Prep ahead: If you have time earlier in the day or the day before, prep the chopped veggies and store them in an airtight container. This soup will also keep well in the fridge, tightly covered for up to 4 days, so you could also cook the whole thing ahead of time. It’s a great one for meal prep or to have on hand for lunches!
Cut vegetables evenly: To ensure all the vegetables cook at the same time, try to chop them into uniform sizes. This will prevent some veggies from being overcooked while others remain underdone.
Season generously: Ground turkey can be a little bland, and the potatoes will also absorb a lot of the season which could lead to the soup tasting a little flat. Make sure you taste and season as you go, Start by adding a little salt when browning the turkey, then adjust throughout the cooking process as needed, especially after adding broth and vegetables. To finish, feel free to add more cumin and Italian seasoning, if needed.