Turkey and summer vegetable soup

Ground turkey, diced tomatoes, fresh garden herbs, and summer vegetables make a scrumptious and hearty summertime soup. 

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Late summer garden vegetable season is a great time to make this soup. It's loaded with summer vegetables and fresh herbs. It's a perfect way to use up a bunch of vegetables and make a delicious meal.

This turkey and summer vegetable soup is filled with yellow potatoes, corn, beans, zucchini, and more. The nice thing about this soup recipe is that it's really flexible. You can add a bit more or less of these vegetables, or even skip one and add more of another. 

Zucchini is in this soup recipe, but you can use yellow squash instead. I used fresh green and yellow beans from my garden, but you can use just one or even use a bit of frozen chopped green beans. Use red potatoes instead of yellow if you prefer. Peas would also be a nice addition to this soup, too. 

This is a great way to use up some vegetables that you have here and there in your garden, CSA box, fridge, and/or freezer. Using up odds and ends from the fridge and freezer is such a great way to create inexpensive meals and reduce food waste. 

There is also fresh basil and fresh parsley in this recipe to give the soup a really big burst of fresh flavor. These are optional and you can use dried herbs in their place (just use less when using dried). Since I have an herb garden, I have fresh herbs this time of the year.

Vegetable soup is always a great way to use up vegetables. I added ground turkey to this one for a bit more protein and heartiness. Serve this soup with a side of your favorite bread for a complete meal for dinner or lunch. It makes delicious leftovers, too.

Yield: about 6 servings

Author: Amy (Savory Moments)

Turkey and Summer Vegetable Soup

Ground turkey, diced tomatoes, fresh garden herbs, and summer vegetables make a scrumptious and hearty summertime soup.

Ingredients

• 1 tablespoon olive oil
• 1 lb. ground turkey (I used dark meat)
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 garlic cloves, minced
• pinch of red pepper flakes
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• salt and freshly ground black pepper, to taste
• 1 teaspoon Worcestershire sauce
• 20 oz. can diced tomatoes
• 1 quart chicken broth
• 3 cups diced zucchini
• 3 cups diced yellow potatoes
• 1/2 cup frozen corn (or fresh scraped from the cob)
• 1/3 cup chopped string beans (I used green & yellow)
• 1/3 cup fresh parsley, minced
• 1/3 cup fresh basil leaves, minced

Instructions

1. In a large soup pot heat the olive oil over medium heat. Add the turkey and cook, breaking apart with a wooden spoon. Add the onion, carrots, garlic, red pepper flakes, Italian seasoning, oregano, a good pinch of salt, and a few grinds of pepper.
2. Continue cooking, stirring often, until the turkey is cooked through and the onions are translucent. Stir in the Worcestershire sauce, tomatoes, and chicken broth.
3. Let the soup come to a boil and stir in the zucchini through beans. Reduce to a low boil and cover. Continue cooking, stirring occasionally, until the vegetables are fork tender, about 20 minutes.
4. Season with salt and pepper and stir in the fresh herbs.
5. Serve hot topped with extra fresh herbs, if desired, and/or some freshly grated Parmesan cheese, and a side of garlic bread or other crusty bread.

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience.

Check out these other soup recipes:

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Creamy Spring Asparagus Soup 

Silky Creamy Zucchini Soup