Packed with healthy ingredients, this Slow Cooker Turkey soup takes only minutes to make! Super flavorful and works for meal prep, healthy lunches or a light and tasty family dinner.
I love a simple soup like this! Easy to make and easy to customize with ingredients you already have on hand. Plus, it’s so tasty, none of the pickier members of the family will even realize that it’s actually pretty healthy!
You can use white or mixed ground turkey, just be sure to drain any excess grease after cooking.
The best thing about this recipe is that you can use whatever veggies you have on hand.
Ingredients You’ll Need
- ground turkey (white or a mix of white and dark meat)
- your favorite pasta sauce (I like to use a premium brand with no sugar added)
- canned diced tomatoes (would be delicious with fire-roasted!)
- canned black beans (you could also sub white beans)
- 2-3 cups of veggies (see notes below)
- veggie or chicken broth
- salt and pepper if needed
Notes regarding the veggies:
- You can use fresh veggies like squash, carrots, onions, etc.
- Frozen veggies also work perfectly! The bagged mixed veggies are great.
- This is also perfect for those little bits of peas, carrots, corn, etc. that are hanging out in the bottom of the freezer.
How to Make Turkey Vegetable Soup
- Brown up your ground turkey and drain any excess fat
- Drain and rinse the canned beans
- Chop any veggies as needed
- Add everything to the slow cooker!
How to Meal Prep
Option 1 – cook up the ground turkey in advance (cook up a batch and freeze in 1 pound packages) so that there will be no extra work on cook day
Option 2 – prep up the entire soup and save in individual containers for meals during the week
Freezing Leftovers
Leftovers of this turkey soup freeze well. Use Souper Cubes or place in individual baggies or containers and remove all air.
Defrost and heat in the microwave to serve!
Slow Cooker Turkey Soup
Ingredients
- 1 pound ground turkey (browned and drained)
- 24 oz pasta sauce
- 14.5 oz canned diced tomatoes
- 15.5 oz canned black beans (drained and rinsed)
- 2-3 cups veggies (see notes)
- 1 teaspoon dried Italian herbs
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
- Brown and drain your ground turkey and add to slow cooker
- Chop your veggies as needed into bite size pieces
- Add all remaining ingredients to slow cooker
- Cook on high for 4 hours or low for 6
Notes
- I prefer a premium, no added sugar pasta sauce
- You can use fresh veggies like squash, carrots, onions, etc.
- Frozen veggies also work perfectly! The bagged mixed veggies are great.
- This is also perfect for those little bits of peas, carrots, corn, etc. that are hanging out in the bottom of the freezer.
Nutrition
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This was a super simple soup recipe made with ingredients most people have on hand. You could also use up lots of other veggies. Best of all, my husband really liked it and said he could eat this a lot. Thanks!
oh good! I’m so glad you both loved it!
Could you at pasta? If so, would you add additional liquid ?
Yes, I think you could add around 4 oz pasta and around 3/4-1 cup extra liquid. The pasta should cook in 30-60 minutes depending on what kind you use.
Tried this today and liked it a lot. I followed the recipe almost exactly, I used 32 oz. of a 35 oz. jar of Tantillo Pomodoro (marinara) Pasta Sauce. I noticed most pasta sauce jars are 25 oz, at least at my grocery store. I went ahead and used the vegetables listed in the recipe with the addition of some yellow squash. I was worried my 3 qt. Crock-pot might be too small but it was just big enough. Can I freeze what I have left? There’s just the two of us so it made enough for two extra nights. I will definitely make this again. Thanks.
So glad you loved it! Yes, you can freeze it. I like using Souper Cubes and portioning into servings to freeze.
If your favorite pasta sauce is Ragu, then I am questioning the rest of this recipe before even trying it
You are welcome to use any sauce you prefer in the recipe. I’m questioning why you feel the need to leave a less than kind comment?
Idiotic comment.
This is a great recipe that can be used as a base for almost anything too! I have made this once so far and I used probably double the amount of veggies that the recipe calls for. The soup came out like a mixture between a soup and a stew (which I was told by my mother is, in fact, a thing called a “stewp”) and it was REALLY good. I am currently making this recipe using sweet italian chicken sausage instead of ground turkey. Also cannellini beans instead of black beans and a few other small tweaks. I am experimenting and hoping for somewhat of an italian “stewp”… we’ll see how this goes! 🙂 Thanks for the awesome, go to recipe – the hubby and I love it!!