Turkey Vegetable Soup Recipe

Save this recipe on:

There’s something deeply comforting about a warm bowl of turkey vegetable soup. Brimming with tender pieces of turkey, a medley of colorful vegetables, and infused with savory herbs, this dish is the epitome of wholesome, nourishing comfort food. It’s the kind of meal that warms your soul, especially on chilly days or when you’re craving something hearty yet healthy.

This turkey vegetable soup is perfect for using up leftover turkey or even rotisserie chicken. The broth is rich but not heavy, allowing the natural flavors of the veggies and herbs to shine through. It’s an ideal choice for a quick lunch, light dinner, or a make-ahead meal prep option for busy weeks. Whether you’re looking for a way to stretch leftovers or just want something simple and satisfying, this soup delivers every time.

---

Ingredients for this Turkey Vegetable Soup

• 2 cups cooked turkey, shredded or chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper (or to taste)
• Salt to taste
• Fresh chopped parsley for garnish (optional)

---

Step 1: Sauté the Aromatics

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook until it turns translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

---

Step 2: Add the Vegetables

Toss in the chopped carrots and celery. Sauté for about 5 minutes, letting the vegetables begin to soften. This step builds flavor right from the base.

---

Step 3: Pour in the Broth and Tomatoes

Add the chicken or turkey broth along with the diced tomatoes (including the juice). Stir well to combine everything. Increase the heat and bring the soup to a gentle boil.

---

Step 4: Season the Soup

Add the dried thyme, parsley, pepper, and salt to taste. Stir again and reduce the heat to medium-low. Let it simmer for 15–20 minutes to allow the flavors to meld and the vegetables to cook through.

---

Step 5: Add Turkey and Quick-Cook Veggies

Stir in the cooked turkey, green beans, corn, and peas. Simmer for another 8–10 minutes until all ingredients are heated through and the veggies are tender but not mushy.

---

Step 6: Taste and Serve

Taste the soup and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley if desired. Enjoy with crusty bread or a light salad.

---

Estimated Nutrition

(Per 1 ½ cup serving – values may vary slightly depending on ingredients used)

• Calories: 220
• Protein: 20g
• Carbohydrates: 18g
• Fat: 8g
• Fiber: 4g
• Sugar: 6g
• Sodium: 600mg
• Cholesterol: 35mg

This soup is low in fat, high in protein, and packed with fiber from all the vegetables—making it a balanced, satisfying, and heart-healthy choice.

---

Frequently Asked Questions

Can I use chicken instead of turkey?

Yes! Cooked shredded or diced chicken (like rotisserie) works perfectly as a substitute.

Can this soup be made in a slow cooker?

Absolutely. Sauté the aromatics first, then add everything (except the peas and corn) to a slow cooker and cook on low for 6–7 hours. Stir in the peas and corn during the last 30 minutes.

How do I make it vegetarian?

Skip the turkey and use vegetable broth. You can add beans like cannellini or chickpeas for extra protein.

Can I add pasta or rice?

Yes, add cooked pasta or rice just before serving so they don’t absorb too much liquid or become mushy.

Is it gluten-free?

It is naturally gluten-free as long as the broth used is certified gluten-free.

What other vegetables can I include?

Zucchini, spinach, kale, or sweet potatoes all make great additions.

How do I thicken the soup?

For a thicker texture, mash a few of the veggies in the pot or stir in a spoonful of mashed potatoes or cooked rice.

Can I pressure cook it?

Yes. Cook on high pressure for 7 minutes, then quick release. Stir in the peas and corn afterward.

---

Print

Save this recipe on: