Hearty Turkey Vegetable Soup

Total Time

Prep: 20 min. Cook: 45 min.


10 servings (3-3/4 quarts)

Updated: Sep. 14, 2022
I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. —Julie Anderson of Bloomington, Illinois


  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 2 small zucchini, quartered lengthwise and sliced
  • 1 large carrot, cut into 1-inch julienne strips
  • 3 cans (14 ounces each) reduced-sodium beef broth
  • 1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon hot pepper sauce
  • 1 cup uncooked small shell pasta


  1. In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
  2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Nutrition Facts

1-1/2 cups: 242 calories, 4g fat (1g saturated fat), 38mg cholesterol, 888mg sodium, 34g carbohydrate (0 sugars, 7g fiber), 17g protein.