This heartwarming Turkey Vegetable Soup with Potatoes is the perfect way to warm up on a chilly day or to make good use of leftover turkey (I used ground turkey). Full of nutritious vegetables, lean turkey, and comforting potatoes, this soup is not only wholesome but also fits a variety of dietary needs being gluten-free, dairy-free, and low in calories. Follow this simple step-by-step guide to create a delicious meal that the whole family will enjoy.

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So you may or may not feel like you need a warm hug from the inside out, but if by chance you do - make this soup! This turkey vegetable soup with potatoes is like love in a bowl, promising comfort, flavor, and a host of health benefits to boot. Plus, it’s gluten-free, dairy-free, and wonderfully low in calories, making it a fantastic choice for anyone looking to nourish their body without compromising on taste. And for our Paleo friends, there are easy tweaks to keep this soup within your dietary lane!

Here are a few other sweet treats from the blog that everyone loves:

Valentine’s Day Cupid Rice Krispie Treats

Homemade Dark Chocolate Peanut Butter Cups

Holiday Favorite Pumpkin Dessert

The Easiest Oatmeal Bread

Peanut Butter Cookies

Paleo Coconut Date Brazil Nut Bars

Let’s take a peek at the ingredients:

1 pound of cooked turkey, shredded
3 large potatoes (or sweet potatoes for a Paleo twist), diced
1 cup of carrots, sliced
1 cup of peas (omit for Paleo)
1 cup of celery, chopped
1 28-ounce can of diced tomatoes (optional for a tomato boost)
1 15-ounce can of tomato sauce
1 medium onion, diced
3 cloves of garlic, minced
6 cups of chicken or vegetable broth
1 teaspoon of dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley for garnish (optional)

Nutritional Information:

This turkey vegetable soup isn’t just tasty; it’s also packed with nutrients. Lean turkey provides high-quality protein, keeping you full and satisfied. Vegetables throw in an array of vitamins, minerals, and fibers, supporting everything from your immune system to digestive health. Plus, using olive oil adds a heart-healthy fat source. All this comes together in a meal that’s nourishing, yet low in calories, making it perfect for anyone watching their energy intake but still seeking satisfaction and fullness.

Why You’ll Love It:

Here’s the scoop on why this soup is something special:

Heart Healthy: Olive oil and lean turkey make this meal kind to your heart.
Full of Fiber: Vegetables galore mean you’re getting plenty of fiber to keep your digestive system happy.
Low-Calorie Comfort: It’s the kind of meal that fills you up, not out.
Flexibility: Whether you’re going Paleo, have a dairy intolerance, or are just looking to eat clean, this soup’s got you covered.

Turkey Vegetable Soup with Potatoes

Yield: 6

Author: Angie Bloom

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Feeling like you need a warm hug from the inside out? This turkey vegetable soup with potatoes is like love in a bowl, promising comfort, flavor, and a host of health benefits to boot. Plus, it’s gluten-free, dairy-free, and wonderfully low in calories, making it a fantastic choice for anyone looking to nourish their body without compromising on taste. And for our Paleo friends, there are easy tweaks to keep this soup within your dietary lane!

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Ingredients

1 pound of cooked turkey, shredded
3 large potatoes (or sweet potatoes for a Paleo twist), diced
1 cup of carrots, sliced
1 cup of peas (omit for Paleo)
1 cup of celery, chopped
1 28-ounce can of diced tomatoes (optional for a tomato boost)
1 15-ounce can of tomato sauce
1 medium onion, diced
3 cloves of garlic, minced
6 cups of chicken or vegetable broth
1 teaspoon of dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley for garnish (optional)

Instructions

Step-By-Step Cooking Instructions:

Begin by warming the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent—about 5 minutes should do it.
It’s garlic time! Stir it into the pot and cook for another minute or two. You want that fragrance to bloom without letting the garlic burn.
Now, in with the diced potatoes (sweet or regular), carrots, and celery. Give them a good stir to mingle with the onion and garlic.
Pour in your chosen broth. Bring everything to a hearty boil, then lower the heat to simmer. This is when magic starts, as those potatoes soften up perfectly in about 15-20 minutes.
With your vegetables tender, it’s turkey time. Add your shredded turkey, thyme, bay leaf, and a dash of salt and pepper. Stir and then let the symphony of flavors come together over a gentle simmer for another 10-15 minutes.
Do a final taste test and tweak the seasoning if needed. Don’t forget to fish out the bay leaf!
Serve it piping hot. A sprinkle of fresh parsley can add a pop of color and freshness.

Nutrition Facts

Calories

371

Fat

9 g

Sat. Fat

2 g

Carbs

57 g

Fiber

10 g

Net carbs

47 g

Sugar

15 g

Protein

20 g

Sodium

1585 mg

Cholesterol

39 mg

The nutrition information provided is only estimated based on an online nutritional calculator. I am not a dietician. Please consult a doctor for accurate, more personal information about your health and any dietary restrictions and concerns you may have.

https://www.angiebloom.com/blog/turkey-vegetable-soup-with-potatoes-recipe

Recipe Variations and Substitutions:

Looking to shake things up? Here are some easy swaps and adds:

Sweet potatoes instead of regular for a fun twist or to keep it Paleo-friendly.
Skip the peas for a perfect Paleo dish.
Chicken can easily replace turkey if that’s what you have on hand.
Add in extra veggies or try different herbs to suit your taste.

Soup's on, friends! Whether you're in the mood for a cozy night in or prepping nutritious meals for the week, this turkey vegetable soup is a guaranteed hit. Enjoy the warmth, the flavors, and most importantly, the feeling of doing something good for your body. Bon Appétit!

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