Best 4 Hearty Turkey Vegetable Soup Recipes

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Indulge in a comforting and wholesome culinary experience with our hearty turkey vegetable soup, a symphony of flavors that will warm your soul on chilly days. This versatile dish showcases a medley of fresh vegetables, succulent turkey, and a rich, flavorful broth. Discover variations of this classic soup, including a slow cooker version for effortless preparation, a creamy turkey rice soup for a velvety texture, and a hearty turkey noodle soup for a satisfying meal. Each recipe offers a unique twist on the traditional soup, ensuring there's something for every palate. Gather your ingredients and let's embark on a culinary journey that promises to nourish and delight.

Let's cook with our recipes!

HEARTY TURKEY VEGETABLE SOUP



Hearty Turkey Vegetable Soup image

All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.

Provided by Geema

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 celery ribs, chopped
2 tablespoons parsley, chopped
3 carrots, peeled and sliced
2 cups chopped cabbage
1 cup sliced mushrooms
1 potato, diced
1 cup green beans
salt and pepper
1/4 teaspoon rosemary
1/2 teaspoon thyme
2 1/2 quarts chicken stock or 2 1/2 quarts turkey stock
1 cup macaroni or 1 cup egg noodles
1 (12 ounce) can butter beans, drained
2 cups left over roasted turkey or 2 cups cooked chicken

Steps:

  • Heat stock pot on medium heat and add the olive oil.
  • Saute onions and garlic until just transparent -- 5 minutes.
  • Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
  • Add potato, green beans, salt, pepper, rosemary and thyme.
  • Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
  • Add macaroni, cover and cook for 15 minutes.
  • Add butter beans, and turkey or chicken, cooking just until heated.
  • Taste for seasoning and serve.

HEARTY TURKEY VEGETABLE SOUP



Hearty Turkey Vegetable Soup image

I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

Steps:

  • In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.

PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP



Pressure Cooker Hearty Turkey-Vegetable Soup image

Make and share this Pressure Cooker Hearty Turkey-Vegetable Soup recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 teaspoons finely minced garlic
1 (35 ounce) can tomatoes, coarsely chopped
1 1/2 lbs potatoes, scrubbed,preferably red or russet,cut into hunks
2 large carrots, peeled,cut into 4 to 5 chunks
3/4 lb small white onion, peeled
2 stalks celery, cut into 1/2-inch,slices
8 ounces small white mushrooms
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
2 turkey drumsticks, skinned,about 1 to 1 1/4 pounds each (or 1 drumstick and thigh)
10 ounces fresh green peas or 10 ounces frozen green peas, thawed
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
1/2 cup finely minced parsley
freshly ground black pepper

Steps:

  • In pressure cooker, heat oil; sauté garlic 10 seconds.
  • Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
  • Stand the 2 drumsticks, meaty side down, in the soup.
  • Lock cooker lid in place and, over high heat, bring to high pressure.
  • Adjust heat to maintain pressure and cook 12 minutes.
  • Let the pressure drop naturally, or reduce pressure with a quick-release method.
  • Remove lid, tilting it away from you to allow excess steam to escape.
  • Remove drumsticks from soup; cut meat from bone.
  • Cut the meat into 1-inch chunks; return it to the pot.
  • Discard the bone, or reserve it for stock.
  • Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
  • Add salt and pepper to taste.

HEARTY TURKEY AND VEGETABLE SOUP



Hearty Turkey and Vegetable Soup image

Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".

Provided by Leslie in Texas

Categories     Poultry

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons butter (1/4 stick)
1 cooked meaty turkey carcass, chopped
1 large onion (with skin )
1 large carrot, coarsely chopped
1 celery, coarsely chopped
2 medium garlic cloves, crushed
4 juniper berries, crushed
1/4 teaspoon dried thyme, crumbled
6 cups chicken broth
1 medium tomatoes, drained, coarsely chopped (or 2 canned tomatoes)
turkey gravy (if available)
turkey pan juices (if available0)
2 medium boiling potatoes, peeled and sliced
1 large celery, roott peeled, quartered and sliced
2 medium carrots, peeled and sliced diagonally
1 -2 cup diced turkey meat
1 celery, sliced diagonally
1 cup thickly sliced mushroom
3 tablespoons minced fresh parsley
salt & freshly ground black pepper

Steps:

  • For Broth.
  • Melt butter in heavy Dutch oven over medium-high heat.
  • Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
  • Add onion,carrot,celery, garlic,juniper berries and thyme.
  • Cook until vehetables soften, stirring frequently, about 10 minutes.
  • Add chicken broth,tomato,gravy and pan juices.
  • Bring to boil, skimming surface.
  • Reduce heat, cover partially and simmer 2 hours.
  • Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
  • For Soup.
  • Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
  • Transfer vegetables to processor, using slotted spoon; puree until smooth.
  • Add carrots to broth, cover partially and simmer 5 minutes.
  • Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
  • Cover partially and simmer 10 minutes.
  • (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
  • Mix in 2 tablespoons parsley and season to taste with salt and pepper.
  • Ladle soup into bowls , sprinkle with remaining parsley and serve.

Tips:

  • Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your soup will be. Some good choices include carrots, celery, onions, potatoes, green beans, and corn.
  • Don't be afraid to experiment with different herbs and spices: A few well-chosen herbs and spices can really elevate the flavor of your soup. Some good options include thyme, rosemary, sage, and black pepper.
  • Simmer your soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer your soup, the better it will taste.
  • Serve your soup with a variety of toppings: Some good options include croutons, shredded cheese, sour cream, and fresh herbs.

Conclusion:

Turkey vegetable soup is a delicious, hearty, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover turkey. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of turkey vegetable soup that your whole family will enjoy.

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