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–+ servings
Turkey-Vegetable Soup

Warm Your Soul with Turkey-Vegetable Soup Magic

This Turkey-Vegetable Soup is the epitome of comfort food, providing warmth and rich flavors, perfect for using up leftover turkey.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Adds sweet and savory depth of flavor; try shallots for a milder taste.
  • 2 medium Carrots Provides natural sweetness and vibrant color; chop into even pieces for consistent cooking.
  • 2 stalks Celery Adds crunch and enhances aroma; leeks can substitute for a mild onion flavor.
  • 1 medium Sweet Red Pepper Boosts flavor with mild sweetness; ensure firmness for best taste.
  • 3 cloves Garlic Infuses warmth and elevates flavor; fresh is best for maximum impact.
  • 6 cups Water or Low-Sodium Broth Serves as the soup base, with low-sodium recommended for healthier options.
For the Flavor Boost
  • 1 can Diced Tomatoes and Green Chiles Provides a zesty kick and acidity; canned diced tomatoes can be used alone if needed.
  • 1 cup Frozen Peas Adds sweetness and color; fresh peas work well when in season.
  • 1 leaf Bay Leaf Imparts subtle herbal notes; don’t forget to remove it before serving.
  • 1 tablespoon Sodium-Free Chicken Bouillon Granules Defines savory backbone without excess salt; opt for vegetable bouillon for a vegetarian option.
  • 1 teaspoon Dried Basil Brings aromatic freshness; fresh basil can also be delightful if available.
  • 1 teaspoon Dried Thyme Enhances flavor with earthy notes; oregano serves as a great alternative.
  • 1 teaspoon Ground Cumin Adds warmth and smokiness; adjust according to your taste preferences.
  • 1/2 teaspoon Ground Pepper Infuses gentle heat; white pepper can be used for a milder option.
  • to taste Hot Pepper Sauce (optional) Adds an extra spicy kick; start with a small amount and adjust to taste.
For Heartiness
  • 1 cup Whole Wheat Orzo Pasta Gives body to the soup while enhancing wholesomeness; use gluten-free pasta if needed.
  • 2 cups Cooked Turkey Breast The star ingredient that adds protein; perfect for using up leftover turkey.
For the Finishing Touches
  • 1/4 cup Fresh Cilantro Adds a vibrant freshness before serving; parsley can be a tasty alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add diced onions, chopped carrots, and sliced celery, sautéing until tender and fragrant, about 5–7 minutes.
  2. Stir in minced garlic and continue sautéing for about 1 minute, allowing the garlic to become fragrant without burning.
  3. Pour in water or low-sodium broth, followed by the diced tomatoes and green chiles. Add the frozen peas, bay leaf, sodium-free chicken bouillon granules, dried basil, thyme, cumin, and ground pepper.
  4. Once boiling, mix in uncooked whole wheat orzo and cubed cooked turkey breast. Stir gently, reduce the heat to a simmer, and let it cook for about 10 minutes, or until the orzo is tender.
  5. Remove the bay leaf and stir in freshly chopped cilantro right before serving. Optionally, serve your soup with a squeeze of lime.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 42gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use fresh, firm vegetables for better flavor. Test the orzo for doneness a minute or two before cooking time ends. Add spices gradually for desired heat level.

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