Ground Turkey Soup with Rice Recipe

For a balanced dinner, try this fresh, hearty soup with clean protein and fiber! Mix it with your favorite veggies and repeat!

– ▢1 Tbsp avocado oil – ▢1 yellow onion, chopped – ▢4 cloves garlic, minced – ▢1 pound ground turkey – ▢1 Tbsp Italian seasoning – ▢1 green bell pepper, chopped – ▢1 large carrot, chopped – ▢1 medium-sized zucchini, chopped – ▢1 small crown broccoli, chopped – ▢½ cup sun-dried tomatoes, optional – ▢1 (15-oz) can diced tomatoe – ▢5 to 6 cups low-sodium chicken broth* – ▢2 to 3 cups cooked brown rice** – ▢5 ounces baby spinach – ▢1 tsp sea salt, to taste – ▢¼ tsp black pepper, to taste – ▢¼ tsp red pepper flakes, optional


Heat avocado oil in a Dutch oven over medium-high heat. Add the chopped onion and sauté for 5–8 minutes, stirring periodically, until softened.

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Add minced garlic and sauté for 2–3 minutes until fragrant. Place the ground turkey meat on the open pot top and push the onion and garlic aside. 

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Add turkey to onion after browning for a few minutes.Add Italian spice, diced bell peppers, carrot, zucchini, broccoli, and sun-dried tomatoes and mix. 

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Stir occasionally for 2-3 minutes before adding chicken broth and diced tomatoes. Cover the saucepan, boil the soup, then reduce to medium-low heat. 

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Cook 15-20 minutes until vegetables are tender. How soft or al dente you like your vegetables determines cooking time. I like soft veggies in soup, so I cook for 20 minutes. 

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If you don't have leftover rice, cook brown rice in a big pot according to the package instructions while the soup cooks. Put cooked brown rice and baby spinach in the pot.

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Cover the kettle and heat for 2–3 minutes to wilt the spinach. Taste the soup and add sea salt, black pepper, and red pepper flakes to taste.

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Or sprinkle fresh lemon juice. Stir well and serve large bowls of soup with crusty bread or cornbread. Do dairy? Before eating, add freshly grated parmesan cheese to soup.

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