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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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 348kcal

Equipment

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!

Nutrition

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