Description

This Ground Turkey Cabbage Soup is a hearty and healthy meal perfect for chilly days. Combining lean ground turkey, fresh vegetables like cabbage, carrots, celery, and aromatic herbs, this soup is rich in flavor yet light on calories. The slow simmering process allows the flavors to meld beautifully, resulting in a comforting dish that’s great for lunch or dinner.

Ingredients

Vegetables

1 1/2 cups sliced carrots (approximately 2 carrots)
3/4 cup sliced celery (approximately 3 celery ribs)
1 yellow onion, sliced
2 garlic cloves, minced
5 cups chopped cabbage (approximately 1/2 head)

Protein

1 pound ground turkey

Spices & Seasonings

2 teaspoons dried thyme (rolled in your hands to wake it up)
2 dried bay leaves
1 tablespoon Better than Bouillon (Roasted chicken flavor)
1/8 teaspoon white pepper
Salt & pepper, to taste

Liquids & Fats

2-3 tablespoons butter
4 cups chicken broth (32 ounces)

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Instructions

Sauté Vegetables: In a stock pot or large soup pot, melt 2-3 tablespoons of butter over medium heat. Add the sliced carrots, celery, yellow onion, and minced garlic. Cook for about 5 minutes, stirring occasionally until vegetables begin to soften and become fragrant.
Cook Ground Turkey: Add the dried thyme and ground turkey to the pot with the vegetables. Break the turkey apart into small, bite-sized pieces as you stir. Continue cooking and stirring occasionally until the turkey is no longer pink, about 5-6 minutes.
Add Broth and Seasonings: Pour in the 4 cups of chicken broth and stir in 1 tablespoon of Better than Bouillon roasted chicken flavor until it dissolves completely. Add the chopped cabbage, bay leaves, and white pepper. Taste the soup and season with salt and black pepper as desired, keeping in mind that the bouillon adds saltiness.
Simmer Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 30 minutes, or until the vegetables are tender to your liking. Remove bay leaves before serving. Enjoy the soup hot, ideally with crusty bread on the side.

Notes

Rolling the dried thyme in your hands before adding releases more flavor.
Better than Bouillon is salty; taste before adding additional salt.
Adjust the thickness of the soup by varying the amount of broth or cooking time.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
For a spicier kick, add a pinch of red chili flakes during the sauté step.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American