Description
This slow cooker ground turkey vegetable soup is healthy, hearty, and packed with flavor. Perfect for a set-it-and-forget-it weeknight dinner, it’s loaded with lean protein and nutritious vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 3 garlic cloves, minced
- 1 onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 3 white potatoes, peeled and chopped into small cubes
- One 28 oz can diced tomatoes, drained
- 8 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 3 cups spinach (fresh or frozen)
- Fresh parsley (optional, for garnishing)
Instructions
1. Add the olive oil to a pan on medium-high heat. Add the ground turkey and cook until it’s no longer pink.
2. Transfer the cooked turkey to a slow cooker. Add all remaining ingredients: garlic, onion, celery, carrots, potatoes, diced tomatoes, chicken broth, salt, pepper, garlic powder, oregano, thyme, and spinach.
3. Set the slow cooker to low. Cover and cook for 8-10 hours until vegetables are tender and flavors are well combined.
4. Stir the soup, taste, and adjust seasonings if needed. Serve hot, garnished with fresh parsley if desired.
Notes
This soup stores well in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat gently on the stovetop or in the microwave.
You can substitute spinach with kale or chopped swiss chard if desired.
For a low-carb version, replace potatoes with chopped zucchini or cauliflower.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg