|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||22%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 7mg||37%|
|*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.|
This slow-cooker turkey soup recipe is perfect for lunches or soup suppers, especially on a cool fall or winter day. There's just nothing like a bowl of warm soup that warms you up from the inside out. The recipe contains ground turkey, vegetables, tomato sauce, and Italian seasonings.
The lean meat makes it relatively light and the smorgasbord of veggies including mushrooms, celery, carrots, and onions along with dried herbs provide a great depth of flavor. This soup is also very easy to put together and cooks for 6 to 8 hours in the slow cooker with no supervision needed, which also makes it great for a weeknight meal for you and the family.
The soup recipe calls for beef bouillon and boiling water, but a low sodium or unsalted beef broth would be an even better choice. Just remember to taste and add salt; as needed.
Serve this soup with a tossed green salad to round out the meal. Also, make sure to have some crusty rolls or garlic bread for dipping so you can get every drop of this delicious soup.
1 pound ground turkey
1 cup fresh mushrooms, sliced
1 to 2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1/4 teaspoon dried basil
3 teaspoons beef bouillon
3 cups boiling water
1 cup (8 ounces) tomato sauce
1 tablespoon soy sauce
1 cup diced celery
1 cup diced carrots
1 cup chopped onion
1 cup diced green pepper, optional
Steps to Make It
Gather the ingredients.
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.
Add the turkey and mushrooms to the crock pot with the remaining ingredients—pepper, oregano, basil, beef bouillon, boiling water, tomato sauce, soy sauce, diced celery and carrots, chopped onion, and diced green pepper, if using.
Cover and cook on low for 6 to 8 hours.
Serve with crusty rolls or garlic bread.
- Use a low-sodium or unsalted beef broth in place of the beef bouillon and water.
- Add additional veggies to the mix such as green beans, corn, or peas.
How to Store and Freeze
After the soup has cooled down you can refrigerate it or freeze it.
- Store the soup in the refrigerator in an airtight container for up to three days.
- Leftover soup can be frozen in a freezer-safe container for up to three months.