Go Back
–+ servings
Slow Cooker Ground Turkey Vegetable Soup

Savory Slow Cooker Ground Turkey Vegetable Soup for Cozy Nights

Hearty Slow Cooker Ground Turkey Vegetable Soup is a comforting and nutritious dish perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Spinach Cooking Time 30 minutes
Total Time 10 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with any neutral cooking oil.
  • 1 pound Ground Turkey Can substitute with ground chicken or lean beef.
  • 4 cloves Garlic (minced) Fresh garlic is ideal; garlic powder is an alternative.
  • 1 cup Onion (diced) Any onion variety or shallots can be used.
  • 3 sticks Celery (diced) Bell pepper is a tasty alternative.
  • 2 cups Carrots (diced) Frozen carrots can be a convenient substitute.
  • 3 medium White Potatoes (peeled and chopped) Other potatoes or sweet potatoes may work.
For the Flavor
  • 1 can (28 oz) Diced Tomatoes (drained) Fresh or crushed tomatoes are good substitutes.
  • 4 cups Chicken Broth Vegetable broth is perfect for a vegetarian version.
  • to taste Salt Adjust according to your preference.
  • to taste Pepper Adjust according to your preference.
  • to taste Garlic Powder Adjust according to your preference.
  • to taste Dried Oregano Adjust according to your preference.
  • to taste Ground Thyme Adjust according to your preference.
For the Finish
  • 2 cups Spinach (fresh or frozen) Kale or Swiss chard can be used instead.
  • to taste Fresh Parsley Optional garnish for presentation.

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium-high heat in a skillet. Add 1 pound of ground turkey and cook for about 5-10 minutes until it's browned. Then transfer to the slow cooker.
  2. In the slow cooker, add 3 diced celery sticks, 2 diced carrots, 3 chopped white potatoes, 1 diced onion, and 4 minced garlic cloves. Stir in 1 can of drained diced tomatoes and 4 cups of chicken broth. Season with salt, pepper, garlic powder, oregano, and thyme.
  3. Cover the slow cooker and set it to low heat. Cook for 8-10 hours until the vegetables are tender and flavors meld.
  4. About 30 minutes before serving, add 2 cups of spinach to the cooker and gently fold it in to wilt.
  5. Taste and adjust seasoning before serving. Let it sit for a few minutes for flavors to settle.
  6. Ladle the soup into bowls and garnish with fresh parsley. Serve with hearty bread or crackers.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

This soup can be stored in an airtight container for up to 5 days and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Tried this recipe?

Let us know how it was!