Description
A soul-warming and nutritious soup that combines lean ground turkey with a vibrant medley of garden-fresh vegetables. Simmered in a savory broth with aromatic herbs, this low-calorie meal is perfect for a quick, wholesome weeknight dinner that the whole family will love. It is packed with protein and fiber, making it as satisfying as it is healthy.
Ingredients
2 tablespoons olive oil
1.5 pounds lean ground turkey
1 large yellow onion, diced
4 cloves garlic, minced
3 large carrots, sliced
3 stalks celery, sliced
1 red bell pepper, diced
1 medium zucchini, sliced
1 small head green cabbage, chopped
14.5 oz can diced tomatoes
2 tablespoons tomato paste
8 cups chicken broth
1 tablespoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the ground turkey and cook for 6 to 8 minutes, breaking into small pieces until fully browned.
Add the diced onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
Stir in the garlic, tomato paste, Italian seasoning, oregano, paprika, and thyme, cooking for 1 minute until fragrant.
Add the diced tomatoes, chicken broth, bell pepper, zucchini, and cabbage to the pot.
Bring the soup to a boil, then reduce heat to low and cover.
Simmer for 20 to 25 minutes until the vegetables are tender.
Season with salt and pepper to taste and serve hot.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. Feel free to add other vegetables from your fridge like green beans or spinach.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American