Why I Love This Recipe

This is one of those soups that proves simple ingredients can make the best dinners. A pot full of seasoned ground turkey, colorful vegetables, hearty beans, and a rich tomato broth comes together into a meal that’s cozy, filling, and packed with flavor. Finish it with a sprinkle of sharp cheddar, and you’ve got the kind of soup that warms you up from the inside out and somehow tastes even better with every spoonful.

Enjoying The Leftovers

Go ahead and make a big pot because you’ll be glad it’s waiting for you later in the week.

Storing:

Store the soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating:

Reheat on the stovetop over medium heat or microwave in 30 to 60 second intervals until warmed through. Top with fresh cheddar just before serving for the best flavor.

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Italian Vegetable Soup

Enjoy a hearty Ground Turkey Vegetable Soup made with lean ground turkey, kidney beans, fire-roasted tomatoes, and fresh vegetables simmered in a savory broth. It's perfect for a healthy, high-protein comfort meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 4

Ingredients

  • 1 lb ground turkey
  • 1 quart chicken stock
  • 1, 15 oz can tomato sauce
  • 1, 15 oz can fire roasted crushed tomatoes
  • 1 can kidney beans, rinsed and drained
  • 2 stalks celery, finely diced
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, finely diced
  • 1 1/2 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp white pepper
  • 1 tsp salt
Toppings
  • sharp cheddar cheese
US – M

Instructions

  • Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook for 7-10 minutes, breaking it up with a spoon, until browned and fully cooked.
  • Add the vegetables to the pot and sauté for 4-5 minutes, stirring occasionally, until they begin to soften.
  • Stir in the tomato sauce, crushed tomatoes, kidney beans, seasonings, and chicken stock. Mix well until everything is combined.
  • Bring the soup to a gentle simmer, then cover with a lid and cook for 30 minutes, stirring occasionally, to allow the flavors to meld together.
  • Taste and adjust with additional salt and pepper as needed.
  • Ladle into bowls and top with freshly shredded sharp cheddar cheese, if desired. Serve warm and enjoy!

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 348kcal | Carbohydrates: 40g | Protein: 41g | Fat: 5g | Fiber: 11g | Calcium: 143mg | Iron: 6mg