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Ground Turkey Vegetable Soup

Ground Turkey Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 zucchini, quartered and sliced
  • 1 red bell pepper, diced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp red wine vinegar

Method
 

  1. Heat oil in a large pot over medium-high. Brown the turkey, breaking it up, until no pink remains, about 5 minutes. Remove with a slotted spoon and set aside.
  2. In the same pot, cook the onion, carrots, and celery for 5 minutes until the onion softens. Add garlic, zucchini, and bell pepper and cook 2 minutes more.
  3. Stir in the crushed tomatoes, broth, Italian seasoning, salt, pepper, and the reserved turkey. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat and stir in the red wine vinegar. Taste and adjust seasoning, then ladle into bowls.

Notes

This soup thickens as it cools, so when you reheat leftovers add a splash of broth or water to bring it back to a soupy consistency. For a little extra heartiness, you can stir in cooked small pasta or a drained can of beans in the last few minutes of simmering.