Description
This chunky turkey spinach soup is a hearty, wholesome dish perfect for using up leftover turkey. Packed with tender chunks of turkey, fresh vegetables, and baby spinach in a light, flavorful broth, it’s ideal for a nutritious, comforting meal.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 4 cups cooked turkey, chopped
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 3 cups fresh baby spinach
- Juice of 1/2 lemon (optional, for brightness)
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 2–3 minutes until translucent.
- Add garlic, carrots, celery, and zucchini. Cook for 5–7 minutes until vegetables start to soften.
- Stir in turkey, broth, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until vegetables are tender and flavors meld.
- Stir in baby spinach and cook for 2–3 more minutes until wilted.
- Add lemon juice if using, adjust seasoning, and serve hot with a sprinkle of fresh parsley.
Notes
- This soup works great with leftover roasted or shredded turkey.
- Can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- For a heartier version, add cooked quinoa or white beans.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg