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Slow Cooker Vegetable and Ground Turkey Soup
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Prep Time:
20 minutes
Cook Time:
480 minutes
Total Time:
500 minutes
Savor a cozy slow cooker turkey vegetable soup with a sprinkle of Parmesan over fresh spinach.
Ingredients:
  • 1 1/2 pounds ground turkey, 93% lean
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons minced fresh garlic
  • 2 cups diced celery
  • 1 large onion, diced
  • 2 cups sliced carrots
  • 1 quart chicken broth or stock
  • 2 cans diced tomatoes
  • 1 tablespoon Italian seasoning blend
  • 3 cups sliced zucchini
  • Juice of one lemon
  • 3 cups baby spinach leaves, torn
  • 1/2 cup shredded Parmesan cheese, optional
Instructions:
  • In a large skillet, warm olive oil over medium heat. Add turkey, salt, and black pepper. Cook until turkey is browned, breaking it up into 1/2-inch pieces with a wooden spoon, about 5-7 minutes.
  • Sauté garlic until fragrant for about 1 minute. Transfer the cooked turkey into a 5-quart slow cooker set to low heat.
  • In the same skillet, sauté celery, carrots, and onion until onions are translucent. Transfer the mixture to the slow cooker. Add chicken broth, diced tomatoes with juices, and Italian seasoning. Cover and cook on Low for 8 hours or High for 4 hours.
  • At the halfway mark, gently fold in zucchini slices, cover, and continue cooking.
  • Before serving, gently mix in the refreshing lemon juice and season with a sprinkle of salt and ground black pepper. Tear up vibrant spinach leaves and place about 1/4 cup in each soup bowl. Carefully pour the piping hot soup over the spinach, give it a stir, and present it elegantly. Top it off with a generous garnish of shredded Parmesan cheese to enhance the flavors.

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