Description
This turkey vegetable soup is a healthy and easy recipe perfect for weight loss. It’s packed with nutritious ingredients and is simple to make.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1/2 cup small pasta, such as ditalini or small shells
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Add Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
- Add zucchini and yellow squash to the pot. Continue to simmer, covered, for another 10 minutes, or until vegetables are tender.
- Stir in pasta and cook according to package directions, usually about 8-10 minutes, until al dente.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish with fresh parsley, if desired.
Notes
- For a heartier soup, you can add a can of drained and rinsed beans like cannellini or kidney beans along with the zucchini and squash.
- If you don’t have ground turkey, you can substitute with ground chicken or lean ground beef.
- This soup freezes well. Let it cool completely before transferring to airtight containers or freezer bags.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American