Description
A hearty and healthy turkey vegetable soup packed with flavor and nutrients.
Ingredients
Scale
- 1 lb lean ground turkey
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery sticks, chopped
- 1 can (14 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 2 cups fresh spinach or kale
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onion and minced garlic until translucent.
- Add ground turkey to the pot and cook until browned and no longer pink, about 7–10 minutes.
- Stir in sliced carrots and chopped celery; cook for another 5 minutes until softened.
- Pour in canned diced tomatoes with juices and chicken broth; bring to a simmer.
- Season with oregano, basil, thyme, salt, and pepper to taste.
- Just before serving, stir in fresh spinach or kale until wilted.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup keeps well in the fridge for 3-4 days.
- Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg