Turkey and Vegetable Soup with Fresh Herbs is a wholesome, hearty, and nutrient-packed soup that’s perfect for cozy weeknights, meal prep, or using up leftover turkey. Tender pieces of turkey mingle with a medley of fresh vegetables like carrots, celery, and zucchini, while aromatic herbs such as thyme, parsley, and dill elevate the flavors.

The result is a light yet satisfying soup that’s both comforting and nourishing. This soup is a great way to enjoy lean protein and vegetables in one bowl. It’s naturally low in fat, full of vitamins and minerals, and perfect for a warming lunch or dinner.

Why I Love This Recipe

I love this recipe because it’s simple, versatile, and wholesome. The natural flavors of turkey and vegetables shine through, enhanced by the freshness of herbs. It’s a comforting, light meal that feels indulgent without being heavy.

Whether made with leftover roasted turkey or fresh turkey breast, this soup is easy to prepare, delicious, and healthy.

Why It’s a Must-Try Dish

• Healthy and light: Lean protein from turkey with nutrient-rich vegetables.
• Comforting: Warm, soothing, and perfect for cold days.
• Versatile: Can use leftover turkey or fresh turkey breast.
• Easy to prepare: One-pot recipe with minimal fuss.
• Meal prep friendly: Freezes well and tastes even better the next day.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: ~220 kcal per serving

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: American / Comfort Food

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cups cooked turkey, shredded or cubed
• 6 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme
• 2 bay leaves
• 1 teaspoon dried parsley or 2 tablespoons fresh parsley
• ½ teaspoon dried dill (optional)
• Salt and black pepper, to taste
• 1 cup frozen peas (optional)
• Juice of ½ lemon (optional, for brightness)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery, and sauté for 4–5 minutes until vegetables soften.
3. Add garlic and cook for 1 minute until fragrant.

Step 2: Add Broth and Herbs

Pour in chicken or turkey broth.

1. Stir in thyme, bay leaves, parsley, and dill.
2. Bring to a boil, then reduce heat and simmer for 10–12 minutes.

Step 3: Add Turkey and Vegetables

1. Add shredded or cubed turkey and zucchini.
2. Simmer for another 10–12 minutes until all vegetables are tender.
3. Stir in frozen peas in the last 3 minutes of cooking (if using).

Step 4: Season and Finish

1. Remove bay leaves.
2. Season with salt, black pepper, and lemon juice if desired.
3. Taste and adjust seasoning as needed.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with fresh parsley or dill.
3. Serve hot with crusty bread or crackers.

How to Serve

• Serve as a main course for lunch or dinner.
• Pair with whole-grain bread, rolls, or a side salad.
• Perfect for meal prep or freezing in individual portions.
• Garnish with fresh herbs or a squeeze of lemon to brighten flavors.

Recipe Tips

• Turkey: Leftover roasted turkey or freshly cooked turkey breast both work well.
• Vegetables: Add seasonal vegetables like bell peppers, green beans, or spinach.
• Flavor: Simmer slowly for deeper flavor.
• Storage: Cool completely before refrigerating or freezing.
• Boost protein: Add cooked quinoa or barley for a heartier soup.

Variations

1. Hearty Vegetable Soup: Add potatoes, green beans, or corn for more vegetables.
2. Spicy Turkey Soup: Add a pinch of cayenne pepper or red chili flakes.
3. Italian Herb Twist: Use rosemary, oregano, and basil instead of thyme and dill.
4. Creamy Version: Stir in ½ cup milk, cream, or coconut milk for a richer soup.
5. Gluten-Free: Ensure broth and any added grains are gluten-free.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool completely and freeze in airtight containers for up to 3 months.
• Reheating: Thaw overnight and reheat gently on the stove, adding a splash of broth if needed.

Special Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I use leftover turkey?
Yes! Leftover roasted turkey works perfectly.

Q2. Can I make this soup ahead of time?
Absolutely. Flavors develop even more after a few hours or overnight.

Q3. Can I add grains like rice or quinoa?
Yes, add cooked grains in the last few minutes of cooking for extra substance.

Q4. Can I make this soup in a slow cooker?
Yes, sauté vegetables first, then combine all ingredients in a slow cooker and cook on low for 4–6 hours.

Q5. How can I make it more flavorful?
Add a splash of lemon juice, extra fresh herbs, or a sprinkle of Parmesan before serving.

Conclusion

Turkey and Vegetable Soup with Fresh Herbs is a healthy, hearty, and comforting soup perfect for using leftover turkey or preparing a light, nutritious meal. Tender turkey, fresh vegetables, and aromatic herbs come together in a flavorful broth that is satisfying and nourishing.

It’s easy to make, versatile, and freezes beautifully, making it a go-to recipe for busy weeknights, meal prep, or a comforting lunch.