This Easy Italian Ground Turkey Soup is high in protein and low in fat. This soup is easy to make and absolutely full of comforting flavors.
Soup is one of the most comforting meals out there, and this Italian ground turkey soup is a bowl of comfort. Not only is this soup delicious, but it is nutritious and low in calories. You will also love our readers' favorite low-calorie and low-carb meal, 10-Minute Hearts of Palm Pasta.
- It is high in protein, low-calorie, and low-fat!
- This soup is easy to prepare.
- The marinara sauce does the majority of the seasoning work for you.
- This recipe makes enough for 4 satiating servings.
- The nourishing ingredients will fill you up!
Ingredients and Substitutions
- Onion - diced small
- Celery - diced small
- Garlic - minced
- Ground Turkey - This recipe is designed around the ground turkey for its lean protein qualities. However, any ground meat will work for this recipe, including beef and pork.
- Zucchini - The zucchini is sliced thin and then halved for quicker cooking. Spinach is a great substitute for zucchini. If using spinach, add it near the end of cooking. It will not need as much cooking time as the zucchini.
- Cannellini Beans - One full can is needed, drained, and rinsed. Other beans that would work well in this soup include kidney and garbanzo.
- Marinara Sauce - The beauty of this recipe is that it uses marinara sauce for much of its flavor. This means it is already packed with flavor before the addition of spices. My number one suggestion is always Rao's Marinara Sauce. It tastes homemade!
- Chicken Broth - Because this recipe uses ground turkey, chicken broth tastes best in flavor. However, vegetable broth is delicious here, as well as beef broth, especially if making this recipe with lean ground beef.
- Seasonings - Dried oregano, dried basil, salt, and pepper
See the recipe card for the ingredient quantities.
- In a large pot or Dutch oven over medium-high heat, cook the onion and celery in olive oil. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute. Next, add the raw ground turkey and cook until browned and no longer pink.
- Stir in the spices, chicken broth, marinara sauce, and zucchini. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for 25 minutes or until the zucchini is tender.
- Stir in the cannellini beans. Season with salt and pepper to taste. Serve with Parmesan cheese.
- Add cooked brown rice to this Italian ground turkey soup at the end of cooking. *Use a packet of frozen rice for fast and convenient cooking.
- Substitute Italian seasoning for the dried herbs in this recipe. Start with one teaspoon, taste, and then add more if needed.
- Add a ½ teaspoon of red pepper flakes for a lovely but subtle spiciness.
- Serve this ground turkey soup with crusty bread!
Frequently Asked Questions
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Yes, you can freeze this soup. It makes for easy and healthy future meals. Transfer the cooled soup to an airtight, freezer-safe container. Freeze for up to 3 months.
This soup will stay fresh for up to 3 days in the refrigerator and, as stated above, up to 3 months in the freezer.
Yes, you can make this recipe vegetarian. Use a ground meat-free alternative product instead of the ground turkey and substitute vegetable broth for the chicken.
Other Recipes You'll Love
- Easy 10-Minute Creamy Tomato Soup
- Easy Italian Pasta Salad
- How to Make Basic Tomato Sauce
- Orecchiette with Sausage and Peas
This easy Italian ground turkey soup is perfect for any night of the week. It is wholesome, nutritious, and delicious. Pair a bowl of this soup with a nice crusty slice of bread and enjoy the comforts of good food.
Easy Italian Ground Turkey Soup
- 1½ tablespoon olive oil
- 1 cup yellow onion diced small
- 2 stalks celery diced small
- 2 cloves garlic minced
- 1 lb ground turkey
- 2 cups zucchini sliced thin and halved
- 15.5 oz cannellini beans drained and rinsed
- 24 oz marinara sauce I used Rao's.
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- In a large pot or dutch oven over medium-high heat, cook the onion and celery in the olive oil. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute.
- Next, add the raw ground turkey and cook until browned and no longer pink.
- Stir in the spices, chicken broth, marinara sauce, and zucchini. Bring the mixture to a boil and then reduce the heat to medium-low. Simmer for 25 minutes, or until the zucchini is tender.
- Stir in the cannellini beans. Season with salt and pepper, to taste.
- Garnish each serving with Parmesan cheese. Serve with crusty bread.
- Store in an airtight container in the refrigerator for up to 3 days.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!