This ground turkey vegetable soup is absolutely packed with hearty and healthy vegetables. It’s filling, satisfying, and incredibly easy to throw together.
In this time of cozy, indulgent comfort foods it’s nice to have some lighter recipes to pepper in between the goulashes and the creamy pastas and the decadent pies .
This turkey vegetable soup is one such option. (And it’s such a good one.)
It’s made with lean ground turkey and a TON of veggies: onions, carrots, celery, shredded cabbage, and zucchini. So each bowl is super filling, warming, and packed with plenty of texture and flavor.
Keep this recipe in your back pocket for nights when you want something veggie-packed and not-too-heavy, or make a batch on Monday, and enjoy it for lunch all week long.
Ingredient Notes
- Ground turkey: I call for 93% lean ground turkey here, but feel free to use 85% if that’s what you keep on hand.
- Shredded cabbage: Even if you’re not a huge cabbage fan (I’m not), you might be surprised at how well it works in this soup. It adds a ton of bulk and texture without being “cabbage-y.” Give it a try, even if you’re on the fence about it! If you’re shredding an entire cabbage, you’ll have quite a bit of shredded cabbage leftover. Go make these BBQ Chicken Sandwiches with some of the leftovers!
- Tomato paste: Tomato paste adds a nice depth of flavor to the soup without making it taste like tomatoes. You’ll need just 3 tablespoons, so check out my post What to Do With Leftover Tomato Paste for ideas on what to do with the leftovers.
How to Make Ground Turkey Vegetable Soup
- Shred cabbage: If you don’t usually shred cabbage, it’s super easy. Just remove the outer leaves of the cabbage and then quarter it. Slice away the solid white stem from each piece and then lay a piece on its flat side and finely slice it into shreds.
- Start vegetables: Cook garlic, onions, carrots, and celery until the onions begin to soften and turn translucent around the edges.
- Lightly brown turkey: Add the turkey. Use a wooden spoon or spatula to break the turkey into crumbles as it cooks.
4: Add tomato paste: Once the turkey is no longer pink, add tomato paste. Cook until the tomato paste begins to stick around the edges of the pan, 2 to 3 minutes. This will cook the raw taste out of the paste and give it a richer flavor.
- Simmer: Add broth, cabbage, basil, and oregano and bring to a simmer. Simmer for 10 minutes and then add zucchini. Cook for an additional 5 minutes, until all vegetables are softened.
- Add salt and pepper to taste: Depending on the type of broth you used, you may need to add quite a bit of salt. Salt generously! Serve and enjoy!!
Variations
- Beef vegetable soup: You can swap the ground turkey for ground beef and chicken broth for beef broth for a richer beef vegetable soup.
- Shredded chicken or turkey: If you’d like to substitute shredded cooked turkey or chicken, add 2 cups of cooked, shredded meat at the very end.
I don’t like cabbage. Can I leave it out?
I wouldn’t recommend it. The texture of the cabbage kind of acts as the “noodles” in this soup, so without it, it’s just not going to feel balanced or bulky enough. As mentioned above, I’m not a huge fan of cabbage, but I really love it in this soup. Try it, and you might be surprised at how much you like it.
Can I freeze this soup?
Yes! This is one of my favorite soups to keep in the freezer for when I need something light and easy for dinner. It freezes extremely well, and the only vegetable that has a particularly noticeable texture change is the zucchini, which will be softer after freezing and reheating, but not unappealingly so.
To freeze, simply transfer the soup to individual containers and store in the freezer for up to 3 months. When you’re ready to eat the soup, defrost in the refrigerator overnight and reheat gently on the stove or in the microwave.
For more information, tips, and tricks on freezing soup, check out my post How to Freeze Soup .
Can I make this in advance?
Absolutely. This soup reheats very well. You can make it up to 3 days in advance. Store in the refrigerator and reheat over medium heat on the stove, stirring occasionally.
More Easy Soup Recipes
- Creamy Chicken Soup
- Chicken Carcass Soup
- Easy Tomato Soup
- Chicken Pot Pie Soup
Recipe Notes
- Advance Prep: While this soup cooks up quickly, there is quite a bit of chopping involved. You can precut all the vegetables up to 48 hours in advance. Just remember that they are being added in 3 stages, so store the cut onions, carrots and celery separately from the cabbage and the zucchini, which should both be stored on their own.
Ingredients
- ▢ Non-stick cooking spray
- ▢ 4 garlic cloves pressed or minced
- ▢ 1 medium white or yellow onion diced
- ▢ 2 medium carrots peeled and diced ¼ inch
- ▢ 2 celery ribs diced ¼ inch
- ▢ 1 pound 93-percent lean ground turkey
- ▢ 3 tablespoons ( 50g ) tomato paste
- ▢ 8 cups chicken broth
- ▢ 6 cups shredded cabbage
- ▢ 1 teaspoon basil
- ▢ 1 teaspoon oregano
- ▢ 1 small zucchini chopped
- ▢ Salt and pepper
Instructions
- Heat a large pot over medium heat. Spray pot with non-stick cooking spray or a drizzle of olive oil. Add garlic, onions, carrots, and celery. Cook, stirring occasionally, until the onions begin to soften and turn translucent around the edges, about 5 to 8 minutes.
- Turn heat to medium high and add the turkey. Use a wooden spoon or spatula to break the turkey into crumbles as it cooks.
- Once the turkey is no longer pink, add tomato paste. Cook until the tomato paste begins to stick around the edges of the pan, 2 to 3 minutes.
- Add broth, cabbage, basil, and oregano and bring to a simmer. Simmer for 10 minutes and then add zucchini. Cook for an additional 5 minutes, until all vegetables are softened.
- Add salt and pepper to taste. Serve and enjoy!!
Notes
Cottage pie is the ultimate cozy comfort food. Ground beef, onions, carrots, and peas in a thick and luscious gravy with a golden brown mashed potato topping.
So today I present to you, a full-size COTTAGE pie, because I love you guys and I want you to be happy. <3
What is cottage pie?
Cottage pie is basically shepherd’s pie made with ground beef. The beef filling includes garlic, onions, carrots, and peas, which all cook in a thick and luscious gravy. And then the filling is covered with mashed potatoes, which turn golden brown and beautiful when baked.
It’s an extremely cozy dinner that is perfect on a chilly evening after a long day.
What’s the difference between shepherd’s pie and cottage pie?
The only difference between shepherd’s and cottage pie is the meat they use. Historically, cottage pie referred to all meat and potato pies, but these days, we typically call pies made with lamb “shepherd’s pie” and use “cottage pie” for beef pies.
Ingredient and Equipment Notes
- 10-inch oven-safe skillet: This recipe is designed to go from stovetop straight to the oven, but if you don’t have an oven-safe skillet, you can do the stovetop portion in whatever large skillet you own and then transfer the filling to an 8×8 or 9×9-inch baking dish.
- Ground beef: You can use whatever ground beef you have on hand (I used 85% lean) since you’ll be draining off the fat. If you would like to make shepherd’s pie, you can substitute ground lamb here.
- Tomato paste: This recipe uses tomato paste or ketchup to add depth of flavor to the filling. If using tomato paste and you have most of a can leftover, check out my post What to Do With Leftover Tomato Paste for storage tips and recipes to use up the leftovers.
- Peas: Peas are optional and can be replaced with corn if you’re not a fan.
- An egg yolk: An egg yolk is added to the potato topping to help with browning. You can omit it, but you won’t get the same golden color from your potatoes after baking. For ideas on how to use the leftover egg white, check out my What to Do With Leftover Egg Whites post.
How to Make Shepherd’s Pie
Cover your potatoes with cold water and let them simmer while you make the filling.
Brown the ground beef and use a slotted spoon to transfer it to a bowl. Pour off all but a couple teaspoons of fat left in the pan.
In the same pan, cook onions and carrots until they begin to soften and then add garlic and thyme and cook for 30 seconds. Add flour and tomato paste followed by chicken broth and Worcestershire sauce and simmer until thickened. Salt and pepper to taste.
Stir in ground beef and peas.
Mash the potatoes and add butter, milk/cream, and egg yolk.
Drop the mashed potatoes over the filling in dollops.
Spread potatoes out over the top, making sure the filling is completely covered.
Bake until the topping is golden brown and beautiful.
Can I use beef broth instead of chicken broth in this recipe?
Absolutely. I call for chicken broth because that’s what people tend to have on hand, but you can use beef broth, diluted chicken stock , or vegetable broth.
Can I make shepherd’s pie ahead of time?
I think the potato topping tastes best straight out of the oven, but if you want to make this in advance and reheat later, you definitely can. Bake the pie, cover tightly, and store it in the refrigerator for up to 48 hours before serving.
More Easy Comfort Food Recipes
- Country-style Pork Ribs
- Easy Carnitas
- Potato Bacon Soup
- American Goulash
Recipe Notes
- Yield: This recipe makes four large servings or five to six smaller ones.
Equipment
- 10-inch oven-safe skillet*
Ingredients
Potato Topping
- ▢ 2 large russet potatoes* peeled and chopped
- ▢ Salt and pepper
- ▢ ¼ cup ( 56g ) butter cut into chunks
- ▢ 2 tablespoons milk or cream
- ▢ 1 large egg yolk
Filling
- ▢ 1 tablespoon olive oil
- ▢ 1 pound ground beef
- ▢ 1 medium onion diced
- ▢ 2 medium carrot diced
- ▢ 2 garlic clove pressed or minced
- ▢ ⅛ teaspoon ground thyme
- ▢ 2 tablespoons ( 16g ) all-purpose flour
- ▢ 1 tablespoon ketchup or tomato paste
- ▢ 1½ cups chicken broth
- ▢ 1 teaspoon Worcestershire sauce
- ▢ ½ cup frozen peas
Instructions
Start the Potatoes
- Preheat your oven to 400°F.
- Add potatoes to a medium pot and cover with cold water. Add ½ teaspoon of salt, and bring to a simmer. Cook until potatoes are fork-tender, about 10 to 15 minutes. Drain and set aside.
Make the Filling
- While the potatoes cook, heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add beef and ¼ teaspoon of salt. Cook, breaking up the meat into crumbles as you go until it is well-browned. Use a slotted spoon to transfer the beef to a bowl and set aside.
- Spoon off and discard all but a couple teaspoons of fat from the pan. Heat the pan over medium heat and add the onions and carrots. Cook until the onions begin to soften, about 5 minutes.
- Add garlic and ground thyme, and cook for 30 seconds.
- Stir in the flour and ketchup/tomato paste and cook for 1 minute. Stir in the chicken broth and Worcestershire sauce. Bring everything to a simmer and cook, stirring occasionally, for 3 to 6 minutes, until the mixture has thickened.
- Remove from heat and add salt and pepper to taste. Stir in the hamburger and the frozen peas.
Finish the Potatoes and Assemble
- Add cubed butter to the potatoes and use a potato masher to mash them until smooth. Stir in the milk/cream. Add salt and pepper to taste before stirring in the egg yolk until well combined.
- Spoon the potatoes over your meat mixture in the skillet and spread them out evenly over the top.
- Bake for 35 to 45 minutes, until the potatoes are lightly golden. Cool for 10 to 15 minutes before serving, and enjoy!
Notes
Recipe Adapted From The Best One-Dish Suppers
Cinnamon whipped cream is rich, creamy, and perfectly spicy-sweet when served over pie, a cup of coffee, or your favorite dessert.
How do you make dreamy, billowy whipped cream even better? Add a little spice.
Whipping cinnamon into your cream creates a sweet and spicy topping that does absolutely wonderful things for whatever you’re serving it over.
Pair it with a slice of pumpkin pie for an extra boost of cinnamon flavor or serve alongside a piece of chocolate cake and see how well chocolate and cinnamon go together.
Ingredient Notes
- Heavy cream/heavy whipping cream: Have leftover heavy cream after making this? Check out my post What to Do With Leftover Whipping Cream for ideas for using up the leftovers. (I recommend using it to make an extra creamy cup of hot chocolate .)
- Powdered sugar or granulated: The recipe calls for powdered sugar, but you can use granulated if that’s what you keep on hand. You’ll need less granulated sugar than powdered to achieve the same level of sweetness, so make sure to read the recipe notes in the recipe card if you’re going to switch sugars.
How to Make Cinnamon Whipped Cream
Combine ingredients: In a large bowl or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and ground cinnamon.
Whisk vigorously: Use a whisk, handheld electric mixer , or the whisk attachment of your stand mixer to whisk the cream, starting on low and working up to high. Stop as needed to scrape down the sides of the bowl so everything is getting incorporated.
Whisk until the cream reaches your desired consistency (soft peaks are perfect for spooning over drinks and stiff peaks are best for piping).
- Serve and enjoy!
I don’t have any heavy cream. Can I make whipped cream with half and half?
No. Half and half does not contain enough fat to whip into whipped cream. You’ll need to make a grocery run if you want to make this recipe.
Can I use cinnamon sugar to make cinnamon whipped cream?
Sure. If you have a batch of cinnamon sugar mixed up, you can use it instead of plain granulated sugar and cinnamon. Simply omit the cinnamon in the recipe and replace the granulated sugar with cinnamon sugar.
The whipped cream will probably have a more subtle cinnamon flavor depending on the ratios in your cinnamon sugar, but it will still be delicious.
What can I serve with cinnamon whipped cream?
Cinnamon whipped cream can really bring out or complement the flavors of whatever you serve it over. Some of my favorites are:
- Pumpkin Pie
- Cinnamon Dolce Latte
- Waffles
- Pumpkin Pancakes
More Whipped Cream Recipes
- Classic Whipped Cream
- Chocolate Whipped Cream
- Cream Cheese Whipped Cream
- Coffee Whipped Cream
- Peanut Butter Whipped Cream
Recipe Notes
- Storage: Whipped cream will begin to deflate some the longer it sits, so it’s best served right away but can be stored for up to 48 hours tightly covered in the refrigerator.
- Freezing: Whipped cream freezes okay. Freeze dollops on a parchment paper-lined baking sheet or plate until solid. Cut the parchment paper into squares so each dollop is on its own piece and then transfer the squares to a freezer container or freezer bag. Store in the freezer for up to 1 month. You can place frozen whipped cream directly into hot drinks or allow it to come to room temperature for 20 minutes to thaw. See my post, Can You Freeze Whipped Cream for step-by-step photos and instructions.
Ingredients
Full batch
- ▢ 1 cup heavy cream
- ▢ ½ teaspoon vanilla extract optional
- ▢ 2 tablespoons to ¼ cup (15-30g) powdered sugar*
- ▢ ½ teaspoon ground cinnamon
Single serving
- ▢ 2 tablespoons heavy cream
- ▢ A couple drops vanilla extract optional
- ▢ 1 to 2 teaspoons ( 3-5g ) powdered sugar*
- ▢ A generous pinch of ground cinnamon
Instructions
- To a large bowl* or the bowl of your stand mixer, add heavy cream, vanilla extract, sugar, and ground cinnamon.
- Use a whisk, handheld electric mixer, or the whisk attachment of your stand mixer to whisk the cream, starting on low and working up to high. Stop as needed to scrape down the sides of the bowl so everything is getting incorporated.
- Whisk until the cream reaches your desired consistency (soft peaks are perfect for spooning over drinks and stiff peaks are best for piping).
- Serve and enjoy!
Notes
Ground Turkey Vegetable Soup
Ingredients
- Non-stick cooking spray
- 4 garlic cloves pressed or minced
- 1 medium white or yellow onion diced
- 2 medium carrots peeled and diced ¼ inch
- 2 celery ribs diced ¼ inch
- 1 pound 93-percent lean ground turkey
- 3 tablespoons ( 50g ) tomato paste
- 8 cups chicken broth
- 6 cups shredded cabbage
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 small zucchini chopped
- Salt and pepper
Instructions
- Heat a large pot over medium heat. Spray pot with non-stick cooking spray or a drizzle of olive oil. Add garlic, onions, carrots, and celery. Cook, stirring occasionally, until the onions begin to soften and turn translucent around the edges, about 5 to 8 minutes.
- Turn heat to medium high and add the turkey. Use a wooden spoon or spatula to break the turkey into crumbles as it cooks.
- Once the turkey is no longer pink, add tomato paste. Cook until the tomato paste begins to stick around the edges of the pan, 2 to 3 minutes.
- Add broth, cabbage, basil, and oregano and bring to a simmer. Simmer for 10 minutes and then add zucchini. Cook for an additional 5 minutes, until all vegetables are softened.
- Add salt and pepper to taste. Serve and enjoy!!
