This Crock Pot Turkey Vegetable Soup is a hearty and nourishing recipe, which includes cooked turkey and diced tomatoes. It’s a great low-carb dinner option, ready in about 8 hours and 20 minutes.
Crock Pot Turkey Vegetable Soup Ingredients
- ½ onion, diced
- 2 tablespoons butter
- 6 cups turkey broth or chicken broth
- 2 cups cooked chopped turkey or chicken
- 14.5 ounces canned diced tomatoes with juice
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- ½ cup frozen corn kernels, thawed
- ½ cup frozen peas, thawed
- 1 small potato, peeled and cut into ½-inch cubes
- ½ teaspoon poultry seasoning
- ½ teaspoon dried basil
- 2 teaspoons chopped fresh parsley
How To Make Crock Pot Turkey Vegetable Soup
- Sauté the onions: Cook diced onion in butter over medium heat until soft, about 3 minutes.
- Add to slow cooker: Transfer the onions to the bottom of a 6-quart crock pot.
- Combine ingredients: Add all remaining ingredients except parsley.
- Slow cook: Cover and cook on low for 7–8 hours, until the potatoes are tender.
- Finish and serve: Stir in fresh parsley just before serving.
Recipe Tips
- Can I use rotisserie chicken instead of turkey?
Yes, any cooked poultry will work for this recipe. - How to thicken the soup naturally:
Mash some of the potatoes directly in the pot before serving. - What herbs can I substitute?
Thyme or oregano can replace basil or poultry seasoning. - Can I use fresh vegetables instead of frozen?
Absolutely—just add them at the beginning of cooking. - How to make it vegetarian:
Skip the meat and use vegetable broth with extra potatoes or beans.
What To Serve With Turkey Vegetable Soup
This soup makes a complete meal but pairs well with:
- Crusty bread or dinner rolls
- Grilled cheese sandwich
- Side salad with vinaigrette
- Garlic toast
- Roasted sweet potatoes
How To Store Turkey Vegetable Soup
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Place soup in freezer bags labeled with the date. Lay flat to freeze, then stack. Keeps up to 2 months.
Turkey Vegetable Soup Nutrition Facts
- Calories: 213
- Carbohydrates: 18g
- Protein: 15g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 51mg
- Sodium: 1582mg
- Potassium: 861mg
- Fiber: 4g
- Sugar: 6g
- Calcium: 87mg
- Iron: 3mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I cook this soup on high instead of low?
Yes, cook on high for about 4 hours until the vegetables are tender.
Is this recipe gluten-free?
Yes, as long as your broth and other ingredients are gluten-free.
Can I add noodles or rice?
Yes, but add them in the last hour of cooking or they may become too soft.
How do I reduce the sodium?
Use low-sodium broth and rinse canned tomatoes before adding.
Can I meal prep this soup?
Definitely—just divide into containers after cooking and refrigerate or freeze.
Try More Recipes:
Crock Pot Turkey Vegetable Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings20
minutes8
hours213
kcalA cozy and healthy turkey soup loaded with vegetables and slow-cooked to perfection.
Ingredients
½ onion, diced
2 tablespoons butter
6 cups turkey broth or chicken broth
2 cups cooked chopped turkey or chicken
14.5 ounces canned diced tomatoes with juice
2 medium carrots, sliced
2 ribs celery, sliced
½ cup frozen corn kernels, thawed
½ cup frozen peas, thawed
1 small potato, peeled and cut into ½-inch cubes
½ teaspoon poultry seasoning
½ teaspoon dried basil
2 teaspoons chopped fresh parsley
Directions
- Cook diced onion in butter over medium heat until soft (about 3 minutes).
- Place onions in the bottom of a 6-quart crock pot.
- Add all remaining ingredients except parsley.
- Cook on low for 7–8 hours, until potatoes are tender.
- Stir in parsley and serve.