Time Required: 1 hour

Turkey Vegetable Soup

A cozy, healthy, tomato-based soup that's sure to warm your insides
when the outside world is cold and cruel.

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This soup is a delicious, healthy soup that functions very well as a simple meal prep recipe or as an easy way to feed a crowd.

If you like your soup to have a bit of a kick, try adding 1 small jalapeño, finely diced, with the celery and carrots.

Turkey Vegetable Soup


  • 1 tbsp olive oil
  • 3-4 cloves garlic
  • 1 lb lean ground turkey
  • ½ small yellow onion
  • 2 small russet potatoes
  • 3-4 stalks celery (1 overfilled cup chopped)
  • 3-4 medium carrots (1 overfilled cup chopped)
  • 1 (10 oz) can Rotel original diced tomatoes and green chilies
  • 1 (8 oz) can tomato sauce
  • 1 ½ cups water
  • 1 (14 oz) can diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • ½ tsp dried basil (to taste)
  • ½ lemon, juiced
  • Fresh basil leaves to garnish


  1. Dice the celery, carrots, and onion.
  2. Wash, peel, and dice the potatoes into bite-sized pieces.
  3. Heat the olive oil in a large pot over medium heat, then add the onions and cook for 2 minutes until just translucent.
  4. Add the garlic and cook for 1 minute.
  5. Stir in the turkey and cook until cooked through and browned slightly, breaking up the turkey as it cooks.
  6. Add the potatoes, celery, carrots, Rotel, tomato sauce, and water and bring the pot to a simmer.
  7. Stir in the chili powder, salt, pepper, basil, and diced tomatoes.
  8. Reduce the heat to maintain a light simmer, then cover the pot and let simmer for 30-45 minutes, stirring occasionally, until the potatoes and carrots are fork tender but not falling apart.
  9. Stir in the lemon juice, then taste and add salt, pepper, or additional seasonings as desired.
  10. Serve topped with fresh basil leaves and an optional drizzle of olive oil.