The Ultimate Lean Green Turkey Broth

Lean Turkey Veggie Soup 2

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 1 Tablespoon Olive Oil
• 1 lb Ground Turkey (93% lean or leaner)
• 1 medium Yellow Onion, diced
• 2 medium Carrots, diced
• 2 Celery Stalks, diced
• 3 cloves Garlic, minced
• 1 teaspoon Dried Italian Seasoning
• Salt and Black Pepper, to taste
• 6 cups Low-Sodium Chicken Broth
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1/2 cup Small Pasta (Ditalini or Orzo)
• 3 cups packed Fresh Spinach or Kale, roughly chopped
• 2 Tablespoons Fresh Parsley, chopped, for garnish

Instructions:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground turkey, break it up thoroughly, and cook until fully browned. Drain off any excess fat.
• Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with the cooked turkey. Sauté gently for 6–8 minutes until the onions are translucent and the vegetables begin to soften.
• Stir in the minced garlic and dried Italian seasoning. Cook for 1 minute more until fragrant. Season lightly with salt and pepper.
• Pour in the chicken broth and the canned diced tomatoes (with their juices). Bring the mixture to a rolling boil, then immediately reduce the heat, cover loosely, and simmer gently for 15 minutes to tenderize the root vegetables.
• Increase the heat slightly to maintain a gentle simmer. Add the dry pasta (or rice). Cook according to the pasta package directions, usually 8–10 minutes, or until the pasta is al dente.
• Stir in the packed spinach or kale. Cook just until the greens have wilted into the broth (about 2–3 minutes). Taste the soup and adjust final seasoning as necessary.
• Ladle the soup hot into bowls and garnish generously with fresh parsley before serving.

Nutrition Facts

Calories:1075 kcal

Protein:12.8 g

Fat:22.9 g

Carbs:72.4 g

Fiber:16.6 g

Sugar:0.0 g

Sodium:160 mg

Recipe Info

Category:Soup

Cuisine:American

The Comforting Power of Lean Ground Turkey and Vegetable Soup

There’s a specific kind of magic that happens when simple, wholesome ingredients merge in a simmering pot. It’s more than just a meal; it’s an antidote to a long day, a gentle embrace on a chilly evening. This Ground Turkey and Vegetable Soup recipe taps directly into that deeply satisfying, nostalgic feeling we all crave, transforming lean protein and everyday vegetables into something truly spectacular. Forget fussy techniques or exotic spices; this is pure, honest nourishment, built layer by flavourful layer. It stands proudly as the ultimate healthy comfort food, proving that "healthy" doesn't have to mean "boring."

Why This Wholesome Bowl Outshines Standard Broths

Many standard broths rely heavily on salt and fat for flavour, but this iteration thrives on depth achieved through intelligent cooking methods. We are leveraging the natural savouriness unlocked when we properly brown the lean ground turkey, creating a foundational flavour base (the fond ) that permeates the entire batch. By using low-sodium broth, we maintain control, ensuring the final taste is bright and balanced, allowing the inherent sweetness of the carrots and the earthiness of the herbs to truly shine through. This is what elevates it from a simple watery mix to a genuinely satisfying Comfort Soup Ground Turkey experience.

A Modern Take on a Kitchen Classic

This recipe—which we can affectionately call "The Ultimate Lean & Green Turkey Broth"—is designed for the modern cook. It acknowledges the need for speed without sacrificing quality. It’s fundamentally an easy, one-pot wonder, requiring only about 20 minutes of active preparation time before settling into a 40-minute simmer. This focus on efficiency means you get a flavour profile that tastes like it simmered for hours, yet it’s ready in just about an hour total time, making it perfect for busy weeknights when you crave something profoundly nourishing.

Setting the Stage for Flavor: Prep Before You Pot

Success in any soup, particularly a Healthy Ground Turkey Soup , hinges on the prep work. Before you even turn on the heat, ensure your aromatic vegetables—the onion, carrots, and celery, known as the mirepoix—are diced uniformly. This small detail ensures they cook at the same rate, yielding a tender, cohesive texture throughout the final product. Similarly, having your 1 pound of 93% lean ground turkey ready, along with your 3 cloves of minced garlic and your 1 teaspoon of Italian seasoning, allows the cooking process to flow seamlessly without frantic searching for spices mid-sauté.

Perfect Pairing: When to Serve This Satisfying Meal

Because this Ground Turkey and Vegetable Soup is packed with protein from the meat and fibre from the vegetables and optional small pasta (like Ditalini or Orzo), it works beautifully as a substantial main course. Serve it piping hot with a thick slice of toasted sourdough for dipping—that crusty bread is the perfect textural foil. For those tracking macros, rest assured that the estimated Ground Turkey Soup Calories are relatively low (around 300–350 kcal per serving), making it an excellent choice for lunch or a light dinner.

Essential Components for Rich Ground Turkey and Vegetable Soup

Crafting a soup that satisfies requires the right building blocks. We are aiming for a 6-serving yield, so quality and quantity matter when selecting your core items. This isn't just about throwing things in a pot; it's about thoughtful assembly.

The Core Quartet: Turkey, Veggies, and Aromatics

The foundation starts with 1 pound of lean ground turkey. Choosing 93% lean or higher ensures we keep the fat content down while still achieving great flavour upon browning. Next, we incorporate the mirepoix: 1 medium yellow onion, 2 medium carrots, and 2 celery stalks, all finely diced to about a 1/4-inch size. We balance these earthier elements with 3 cloves of fresh, minced garlic, which we will "bloom" briefly in the heat to release its pungent oils just before adding the liquid. Don’t forget the 1 teaspoon of dried Italian Seasoning—this provides that familiar, warm herbaceous note central to this Ground Turkey Veggie Soup .

Stock Selection: Elevating the Broth Base

The liquid component dictates the entire profile. We call for 6 cups of low-sodium chicken broth. Using low-sodium is non-negotiable in an expert recipe like this because it allows you to control the final salinity. Since we are also incorporating one 14.5-ounce can of undrained diced tomatoes, the base already contains some inherent saltiness and acidity. A bright broth makes a vibrant soup, preventing that flat, dull flavour common in less seasoned batches.

Necessary Utensils for Seamless Preparation

While this is a simple preparation, the right vessel matters. You’ll need a large Dutch oven or a heavy-bottomed stockpot, ideally one with a 5-quart capacity or larger. The heavy bottom ensures even heat distribution when browning the meat and sautéing the vegetables, preventing scorching. A sturdy wooden spoon is your best friend for breaking up the meat and scraping up any flavourful browned bits ( fond ) from the bottom of the pot.

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Step-by-Step Guide: Building Depth in Every Simmer

The magic of a good Ground Turkey Vegetable Soup Recipe lies in the sequence of cooking. We build flavour in distinct stages, moving from high heat browning to gentle, low-heat melding.

Browning the Turkey: Unlocking Savory Foundation Flavors

Start by heating 1 tablespoon of olive oil over medium-high heat in your Dutch oven. Add the pound of ground turkey and immediately begin breaking it down thoroughly with your spoon. Cook until it is completely browned, ensuring no pink remains. This process not only cooks the meat but renders any minimal fat and begins caramelizing the exterior, which is crucial for the depth you seek in this Healthy Veggie Soup . Drain off any noticeable fat, though lean turkey leaves very little behind.

The Vegetable Infusion Sequence

Reduce the heat to medium. Now, introduce your finely diced onion, carrots, and celery right into the pot with the cooked turkey. Sauté this mixture gently for 6 to 8 minutes. You aren't just softening them; you are allowing the natural sugars to release and mingle with the turkey essence already coating the pot base. Once those vegetables begin to look slightly translucent, stir in the 3 cloves of minced garlic and the 1 teaspoon of Italian seasoning. Cook for precisely one minute more until the garlic is wonderfully fragrant—be vigilant here, as burnt garlic ruins the entire pot! Season lightly with salt and pepper at this juncture.

Seasoning Adjustments for Maximum Impact

After introducing your liquids—the 6 cups of broth and the entire can of diced tomatoes with their juices—bring the mixture to a robust boil. Immediately reduce the heat to achieve a gentle, barely bubbling simmer. This is the critical stage where the tougher root vegetables begin to tenderize. Allow this mixture to simmer, partially covered, for a full 15 minutes. This slow infusion is what makes this much better than a standard, rushed soup.

Mastering the Simmer: Achieving Perfect Texture

Once the root vegetables have softened, we move to incorporate the faster-cooking elements that provide body and brightness to our Ground Turkey and Vegetable Stew .

After the initial 15-minute simmer, raise the heat just enough to maintain a gentle bubble. Now, add your 1/2 cup of dry pasta (such as Orzo or Ditalini). You must now cook according to the pasta package directions, usually around 8 to 10 minutes, aiming for al dente . If you are using brown rice instead of pasta for a lower-carb option, you may need to extend the simmering time slightly beyond what the package suggests, perhaps an extra 5- 10 minutes, depending on the grain.

Finally, the greens join the party. Stir in the 3 cups of packed, roughly chopped spinach or kale. These leafy greens cook down incredibly fast—usually in just 2 to 3 minutes—until they have wilted beautifully into the broth, adding iron and vibrant colour. At this point, perform your final taste test. Adjust the salt and pepper, or perhaps add a tiny splash of red wine vinegar if it needs a lift of acidity.

Maximizing Flavor and Longevity for Your Ground Turkey Soup

This recipe is designed for flavour longevity, but smart handling of leftovers is crucial, especially concerning pasta.

Stretching Leftovers: Smart Storage Solutions

If you anticipate having leftovers of this wonderful Quick Ground Turkey Soup , heed this vital tip: cook your pasta or rice separately in salted water, draining it thoroughly before adding it to the soup pot just before serving individual bowls. Pasta added directly to the soup pot for storage will continue to absorb the broth overnight, resulting in a dense, mushy meal the next day. Store leftover broth and vegetables separately from the grain/pasta component for the best texture upon reheating.

Nutritional Snapshot: Healthy Swaps and Additions

This recipe naturally leans toward health, clocking in around 300–350 calories per serving with an impressive 30–35g of protein. For those looking to boost fibre, consider swapping the small pasta for 1 cup of pre-cooked or canned cannellini beans (rinsed well) added alongside the greens. This transforms the soup into an even more substantial Ground Turkey Soup Calories -conscious powerhouse.

Ingredient Alternatives: Making It Your Own Signature Soup

Feel free to interpret this recipe to suit your pantry. If you prefer a deeper, earthier tone, sauté 4 oz of sliced cremini mushrooms along with the turkey in the first step; they add a wonderful umami punch. Craving a bit of heat? Add 1/2 teaspoon of red pepper flakes when you add the garlic. For a richer mouthfeel without adding heavy cream, try whisking 1 tablespoon of tomato paste into the sautéed vegetables just before pouring in the broth.

Troubleshooting: Fixing Common Soup Pitfalls

The most common pitfall in a soup like this is an overly salty broth due to starting with pre-seasoned stock. If you taste your final Ground Turkey Vegetable Soup and find it too salty, do not despair! The fix is dilution. Add another cup of plain water or unsalted broth, bring it back to a simmer, and re-season with pepper if needed. If the soup tastes flat, a squeeze of fresh lemon juice brightens everything instantly.