Healthy, hearty, filling turkey and veggie loaded soup. The perfect cozy bowl for the colder months, and the best way to pack in tons of veggies at dinner!

I think you guys know by now I prefer super cozy meals to cold salads or raw veggies. I love to pack in my veggies in a meal like this simple soup- it’s so satisfying (plus, it’s easier to digest!).

Even though I am fulltime working for myself now, I still like to keep my recipes super simple. Like many of you, I love to cook at home but I don’t want my meals to be super complicated! Minimal ingredients, minimal dirty dishes, and minimal thinking. Especially with dinner after a busy day!

My days are so jammed packed right now, with launching my new site recently, planning a wedding, and a few exciting projects and events in the works. I love to come home to something like this already prepped in the fridge- another bonus of making a big pot of soup!

This is one even the pickiest of eaters will love. The flavor is just so good. We will for sure be having this all winter long! There’s a big variety of nutrients with all the different veggies, making it amazing for immune support during the colder months. Sign me up!

You’ll want to cook this until the potatoes are super tender (but not mushy). Check their doneness with a fork, and all the other veggies should be good.

This is such a great dinner staple. I know you guys will love this soup! If you get chance to make it, I would love if you could leave a comment/rating below to let other readers know what you think! xo

Ground Turkey + Veggie Loaded Soup

★★★★★ 4.8 from 10 reviews

• Author: Mia Zarlengo
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x
• Category: Lunch, Dinner

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Description

Cozy, hearty, and healthy turkey and veggie loaded soup!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 lb ground turkey 
• 1 small yellow onion, finely diced 
• 2 garlic cloves, minced
• 5 cups low sodium veggie broth 
• 1 (28 oz) can of diced tomatoes 
• 3 tbsp tomato paste 
• 1 zucchini, diced 
• 3 large carrots, chopped 
• 6–7 baby potatoes, diced 
• 1.5 cups frozen green peas 
• 2 tsp Italian seasonings 
• 1 tsp sea salt 
• 1/4 tsp black pepper
• Dash of cayenne 

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Instructions

1. Heat a large stock pot with 1 tbsp olive oil, then add onion, garlic, and turkey (if using). stir and break up the turkey- allow to cook for 5-6 minutes until turkey is no longer pink. if you are skipping the turkey, allow the onion to cook down a little into soft before moving on to next step. 
2. Add all other ingredients and mix well. You can use any veggies you want; the liquid should be enough to fully cover all of the veggies.
3. Bring to boil, cover and reduce heat to simmer. Cook until veggies are tender (time will depend on amount and type of veggies used, mine took about 45 minutes).

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