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Chunky Turkey Spinach Soup

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This Chunky Turkey Spinach Soup is a clean, comforting soup loaded with lean turkey, tender veggies, and baby spinach in a savory broth. It’s easy to make in one pot, naturally low in carbs, and a great way to enjoy a wholesome, protein-rich meal any day of the week.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 lb ground turkey (or cooked shredded turkey)

  • 1 small onion (diced)

  • 2 cloves garlic (minced)

  • 2 carrots (peeled and chopped)

  • 2 celery stalks (sliced)

  • 1 zucchini (diced)

  • 1/2 tsp dried thyme

  • 1/2 tsp dried oregano

  • 1/4 tsp crushed red pepper flakes (optional)

  • 6 cups low-sodium chicken or turkey broth

  • 2 cups fresh baby spinach

  • Salt and black pepper to taste

  • Juice of 1/2 lemon (optional, for brightness)

Instructions

  • In a large soup pot, heat olive oil over medium heat.

  • Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 6–7 minutes).

  • Add onion, carrots, and celery. Cook for 4–5 minutes until vegetables start to soften.

  • Stir in garlic, zucchini, thyme, oregano, and red pepper flakes. Cook for 1–2 minutes.

  • Pour in broth and bring the soup to a boil.

  • Reduce heat and simmer uncovered for 15–20 minutes, or until vegetables are tender.

  • Stir in spinach and cook for 2–3 more minutes until wilted.

  • Add lemon juice (if using), then taste and season with salt and pepper.

 

  • Serve hot!

Notes

  • Leftover cooked turkey? Just skip the browning step and add it with the broth.

  • Add a handful of cooked rice, quinoa, or pasta to make it more filling.

  • Keeps well in the fridge for up to 4 days and freezes beautifully.

Find it online: https://ukfinda.com/chunky-turkey-spinach-soup/