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Crockpot Turkey and Vegetable Soup

A warm, friendly bowl of soup that’s as comforting as a cozy evening at home — hearty ground turkey, colorful vegetables, and fragrant herbs simmer slowly in the crockpot to produce an easy, nourishing meal. It’s low-fuss, family-friendly, and forgiving, perfect for busy weeknights or a no-stress weekend dinner; if you enjoy simple slow-cooker comfort, try pairing it with other one-pot favorites like this garlic parmesan chicken and potatoes recipe for a varied meal plan.

why make this recipe

If you’re tired of last-minute dinner panic and takeout that leaves everyone unsatisfied, this Crockpot Turkey and Vegetable Soup is the perfect solution: it’s set-and-forget, nutritious, and budget-friendly. Ground turkey provides lean protein, the mixed vegetables add color and fiber, and the slow cook intensifies flavors without demanding time at the stove. For households juggling schedules, this soup gives you a wholesome, ready-to-serve option with minimal cleanup.

Ingredients

1 pound ground turkey
4 cups vegetable broth
2 cups mixed vegetables (carrots, peas, corn, etc.)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 bay leaf

Step-by-Step Guide to Making Crockpot Turkey and Vegetable Soup

Brown the turkey
- Heat a skillet over medium heat and add the ground turkey. Break it up with a spatula while it cooks. Brown until no pink remains, about 6–8 minutes. Drain any excess fat to keep the soup lighter and prevent greasiness.
Prepare the crockpot base
- Into the crockpot, add the browned turkey, followed by the 4 cups of vegetable broth. The broth is the flavor backbone; choose low-sodium broth if you want more control over salt levels.
Add aromatics and vegetables
- Stir in the diced onion and minced garlic so their flavors disperse throughout the soup. Add the 2 cups of mixed vegetables, whether frozen or fresh — frozen is particularly convenient and keeps prep time to a minimum.
Season and bay leaf
- Sprinkle in 1 teaspoon dried thyme and 1 teaspoon dried oregano, then season with salt and pepper to taste. Drop in the bay leaf; it will add a subtle depth while simmering.
Combine and cook
- Stir everything together to make sure the herbs and vegetables are evenly distributed. Cover and set the crockpot to cook: on low for 6–8 hours or on high for 3–4 hours. The longer, slower cook helps meld the flavors and tenderize the vegetables and turkey.
Finish and serve
- Before serving, remove and discard the bay leaf. Give the soup a final taste and adjust salt and pepper as needed. Serve hot.

Notes on the process

Browning the turkey first builds a richer flavor; skipping that step will still yield an acceptable soup but with a less pronounced savory base.
If using fresh vegetables that take longer to soften (e.g., potatoes or large carrot chunks), consider adding them at the start but cut into uniform, smaller pieces so they cook through.
For a chunkier texture, reduce cooking time slightly and add some vegetables later if your crockpot runs hot.

how to store Crockpot Turkey and Vegetable Soup

Storage Tips for Crockpot Turkey and Vegetable Soup

Refrigerator: Store in airtight containers for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in freezer-safe containers for up to 3 months at 0°F (-18°C). Leave a little headspace to allow for expansion.
Reheating: Thaw frozen soup overnight in the refrigerator, then reheat on the stove over medium heat until simmering or in the microwave until piping hot (165°F / 74°C internal temperature recommended).
Cooling: Cool to room temperature no longer than 2 hours before refrigerating; divide into shallow containers for faster cooling.

Best Ways to Serve Crockpot Turkey and Vegetable Soup

With bread: A crusty baguette, whole-grain rolls, or garlic toast makes great dunking companions.
Over grains: Spoon the soup over cooked rice, quinoa, or barley for a heartier bowl.
Toppings: Fresh parsley, grated Parmesan, a drizzle of olive oil, or a squeeze of lemon brightens the flavors.
As a meal: Serve with a simple side salad or a sandwich for a balanced weeknight dinner.

tips to make Crockpot Turkey and Vegetable Soup

Q: How do I keep it moist?
A: Add a splash more broth or a handful of extra vegetables that release moisture (like diced tomatoes) if the soup seems thick. Ground turkey can be lean, so preserving some broth or stirring in a tablespoon of olive oil at the end adds richness.

Q: How can I boost flavor without salt?
A: Use a low-sodium broth and boost with herbs (fresh thyme or rosemary near the end), a squeeze of lemon, or a teaspoon of balsamic vinegar to deepen flavors without excess salt.

Q: Can I use other proteins?
A: Absolutely — substitute ground chicken or a cup of shredded cooked leftover turkey. If using raw chicken pieces, adjust cooking time accordingly.

variation (if any)

Bulleted substitution:
- Swap ground turkey for 1 pound of ground chicken, lean ground beef, or crumbled tofu for a vegetarian option (increase herbs and add vegetable stock or a splash of soy sauce for depth).
- Use bone broth instead of vegetable broth for a richer mouthfeel and added nutrients.
Short paragraph (comparison-style):
If you prefer a chunkier, stew-like texture rather than a traditional soup, use coarsely chopped turkey meat (from leftover roasted turkey) and add potatoes or sweet potatoes. Compared to using ground turkey, shredded or chopped meat gives more chew and a different mouthfeel, making it closer to a hearty stew suitable for colder nights.

Why this soup works (expanded)

Ground turkey is lean and absorbs flavors well; when combined with aromatics like onion and garlic and simmered in herb-scented broth, it becomes deeply comforting without being heavy. The mixed vegetables add important vitamins and fiber, and using a crockpot lets the ingredients meld slowly, reducing the need for active cooking time. This is also a flexible template: switch herbs, add beans, or toss in leafy greens at the end to tailor the soup to your tastes or dietary needs.

Meal planning and make-ahead tips

Batch cook: Double the recipe and freeze portions in single-serving containers for quick lunches or dinners.
Prep night before: Brown the turkey and store all the chopped vegetables and seasonings in the fridge; morning-of, dump everything in the crockpot for a no-fuss day.
Leftover transformations: Turn leftovers into a pot pie filling (thicken slightly, transfer to a baking dish, top with puff pastry) or spoon over mashed potatoes for a cozy second meal.

Dietary and nutritional notes

Lower-fat option: Ground turkey is already a lean choice; use lean (93%+ lean) turkey to reduce saturated fat further.
Sodium control: Use low-sodium broth and add salt to taste at the end. Canned or processed additions can raise sodium.
Gluten-free: This soup is naturally gluten-free as long as your broth contains no gluten-containing additives. Always check labels.

Flavor-boosting additions (optional)

A splash of soy sauce or tamari (for umami) — add only a little if watching sodium.
A teaspoon of tomato paste added in the last hour boosts depth and gives a subtle sweetness.
Fresh herbs at the end (parsley, dill, or basil) brighten the bowl and add freshness.

FAQs

Q: Can I use frozen mixed vegetables?
A: Yes — frozen mixed vegetables are ideal for this recipe; they keep well, require no prep, and freeze at peak ripeness for better texture and flavor.

Q: What if my crockpot runs hot and vegetables get mushy?
A: Reduce cooking time or add more delicate vegetables (peas, spinach) during the last 30–60 minutes. If the meat is already cooked and the vegetables are done, switch to the warm setting to keep everything safe and ready without overcooking.

Q: Can I make this on the stovetop instead?
A: Yes, combine browned turkey, broth, vegetables, and seasonings in a large pot and simmer 20–30 minutes until vegetables are tender. This method is faster but requires more active attention.

How long does the soup last in the fridge?
- Stored in airtight containers, it will stay fresh for 3–4 days.

Q: Is this recipe freezer-friendly?
A: Yes — freeze in labeled, airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Creative serving ideas (short list)

Ladle over cooked barley and garnish with lemon zest.
Serve with hearty croutons and a sprinkle of shredded cheese.
Add a dollop of plain yogurt or sour cream for a creamy contrast.

Safety reminders

Always reheat leftovers to 165°F (74°C) before serving.
Cool hot soup quickly by dividing into shallow containers before refrigerating.
Discard soup left at room temperature for more than 2 hours to avoid bacterial growth.

Final touches and presentation
A final drizzle of extra-virgin olive oil, a few torn basil leaves, or a scattering of chopped parsley can lift the aroma and make a simple bowl look restaurant-ready. Serve in warmed bowls to keep the soup hot longer, and offer a side of crusty bread to soak up the broth.

Conclusion

This Crockpot Turkey and Vegetable Soup is an approachable, adaptable recipe that fits into busy lives while delivering comfort and nourishment. For more slow-cooker inspiration and variations on turkey soup, see the thorough slow-cooker version at Slow Cooker Turkey Soup – Slow Cooker Gourmet, and for another take emphasizing whole-food ingredients, check out the hearty crockpot turkey soup ideas at Crockpot Turkey Soup – Real Food Whole Life. Enjoy making this one-pot favorite part of your weekly rotation.