A Light Yet Hearty Soup That Feels Like a Fresh Start in a Bowl

This turkey and vegetable soup recipe is one of those meals I come back to again and again—especially after a weekend of takeout or when I feel like my body just needs a reset. It’s light, clean, and full of flavor, but still hearty enough to keep you satisfied.

I first made this after Thanksgiving with leftover turkey, and now I make it year-round using ground or shredded turkey. It’s loaded with colorful veggies, lean protein, and a cozy, herb-infused broth that tastes like something your body asked for.

It’s perfect for meal prep, freezer-friendly, and made with simple ingredients you probably have on hand.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 zucchini, chopped

• 1 teaspoon dried thyme

• ½ teaspoon dried basil

• Salt and black pepper to taste

• 1 lb ground turkey or 2 cups cooked shredded turkey

• 6 cups low-sodium chicken or vegetable broth

• 1 cup green beans, chopped

• 2 cups chopped baby spinach or kale

• Juice of ½ lemon (optional, for brightness)

• Optional: fresh parsley for garnish

Instructions

1. Sauté the Base: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

2. Add Garlic & Herbs: Stir in garlic, thyme, basil, salt, and pepper. Cook for 1 minute until fragrant.

3. Add Turkey: If using ground turkey, add now and cook until browned. If using cooked turkey, add it with the broth.

4. Add Broth & Veggies: Pour in the broth, then stir in green beans and zucchini. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Finish with Greens: Stir in spinach or kale and cook 2–3 more minutes until wilted. Add lemon juice if using.

6. Serve: Ladle into bowls, garnish with parsley, and enjoy warm.

Sarah’s Kitchen Notes

• Use What You Have: Swap in whatever vegetables are in your fridge—corn, peas, even diced sweet potato work beautifully.

• Make It Creamy: Stir in a splash of coconut milk or cashew cream for a cozy twist.

• Add Grains: Stir in cooked brown rice, farro, or quinoa to make it even more filling.

• Freezer Tip: Let it cool completely, then freeze in individual portions for grab-and-go lunches.

Why You’ll Love This Recipe

It’s light, nourishing, and totally customizable. This soup is a great way to get in your veggies and protein, without feeling like you’re eating “diet food.” Just simple, good-for-you ingredients that come together in a way that’s comforting and fresh.

Perfect for busy weeknights, meal prep Sundays, or whenever your body needs a break from the heavy stuff.

Nutrition (Per Serving – serves 4):
Calories: 310
Protein: 26g
Fat: 10g
Carbs: 24g
Fiber: 5g
Sugar: 6g