Description
A hearty and wholesome Ground Turkey Soup with Vegetables, featuring tender ground turkey simmered with carrots, celery, potatoes, and crushed tomatoes in a flavorful chicken broth. This comforting soup is seasoned with garlic and Italian herbs, making it perfect for a nutritious and delicious meal any day.
Ingredients
Scale
Vegetables
- 1 cup white onions, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cups potato or parsnip, diced
- Fresh parsley, chopped (for garnish)
Soup Base & Seasonings
- 1 tbsp olive oil
- 1 tbsp garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup crushed tomato (canned)
Protein
- 1 lb grass-fed ground turkey
Instructions
- Heat oil and sauté vegetables: In a large pot over high heat, add the olive oil. When the oil is hot, reduce heat to medium. Add the diced onions, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
- Cook ground turkey with seasonings: Add the ground turkey, minced garlic, Italian seasoning, salt, and pepper to the pot. Using a wooden spoon, break up the turkey as it cooks. Cook for about 7 minutes until the turkey is no longer pink.
- Add broth, tomatoes, and potatoes: Pour in the chicken broth, crushed tomatoes, and diced potatoes. Bring the mixture to a boil over high heat.
- Simmer the soup: Once boiling, reduce the heat to low and simmer the soup for 15-20 minutes, or until all the vegetables, especially the potatoes, are tender.
- Adjust seasoning and garnish: Taste the soup and add extra salt or pepper if needed. Serve hot garnished with freshly chopped parsley.
Notes
- Wash and peel all vegetables before dicing. Potatoes can be left unpeeled if washed well.
- Dice vegetables into small, bite-sized pieces for a balanced flavor in every spoonful.
- Cut potatoes into similar sized chunks to ensure even cooking.
- You can prepare and refrigerate diced vegetables ahead of time or use pre-cut frozen vegetables for convenience.
- Avoid over-salting early; add small amounts of salt initially and adjust to taste later.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
- Reheat leftovers on the stovetop or in the microwave until piping hot.
- Freeze leftovers in freezer-safe containers leaving space for expansion; lasts up to 3 months.
