Slow-Cooker Vegetable and Ground Turkey Soup

ground turkey soup, crock pot
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Ratings (26)
  • Total: 8 hrs 12 mins
  • Prep: 12 mins
  • Cook: 8 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
170 Calories
7g Fat
13g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 170
% Daily Value*
Total Fat 7g 8%
Saturated Fat 2g 12%
Cholesterol 56mg 19%
Sodium 995mg 43%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Protein 16g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow-cooker turkey soup recipe is perfect for lunches or soup suppers. The recipe contains ground turkey, vegetables, tomato sauce, and Italian seasonings.

The lean meat makes it relatively light and the vegetables and some basic dried herbs and great flavor. It's also very easy to put together and cooks for 6 to 8 hours in the slow cooker with no supervision needed.

The recipe calls for beef bouillon and boiling water, but a good, low sodium or unsalted beef broth would be an even better choice. Just remember to taste and add salt, as needed.

Ingredients

  • 1 pound ground turkey
  • 1 cup fresh mushrooms (sliced)
  • 1 to 2 tablespoons butter
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 3 teaspoons beef bouillon
  • 3 cups boiling water
  • 1 cup/8 ounces tomato sauce
  • 1 tablespoon soy sauce
  • 1 cup celery (diced)
  • 1 cup carrots (diced)
  • 1 cup onion (chopped)
  • Optional: 1 cup green pepper (diced)

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a large skillet over medium heat. Add the ground turkey and mushrooms and cook until the meat is no longer pink and the mushrooms are golden brown.

  3. Add the turkey and mushrooms to the crockpot with the remaining ingredients.

  4. Cover and cook on low for 6 to 8 hours.

  5. Serve with crusty rolls or garlic bread.