Description
This hearty Ground Turkey Cabbage Soup is a flavorful and comforting meal perfect for chilly days. Featuring tender ground turkey, fresh cabbage, and a medley of vegetables simmered in a savory chicken broth base, this soup is both nutritious and easy to prepare. The aromatic dried thyme and bay leaves add a subtle depth of flavor, making it a satisfying dish served best with crusty bread.
Ingredients
Scale
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)
Proteins
- 1 pound ground turkey
Liquids & Broth Base
- 4 cups chicken broth (32 ounces)
- 1 tablespoon Better than Bouillon (Roasted chicken flavor)
Fats & Oils
- 2-3 tablespoons butter
Herbs & Spices
- 2 teaspoons dried thyme (rolled in hands to release flavor)
- 2 dried bay leaves
- 1/8 teaspoon white pepper
- Salt & black pepper, to taste
Instructions
- Sauté Vegetables: In a stock pot or large soup pot, melt the butter over medium heat. Add the sliced carrots, celery, onion, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and become fragrant.
- Cook Ground Turkey: Add the dried thyme and ground turkey to the sautéed vegetables. Break up the turkey into small, bite-sized pieces with your spoon or spatula. Stir occasionally and cook for 5 to 6 minutes until the turkey is fully cooked and no longer pink.
- Add Broth and Seasonings: Pour in the chicken broth and add the Better than Bouillon. Stir well to dissolve the bouillon into the liquid. Add the chopped cabbage, bay leaves, and white pepper. Taste the soup and add salt and black pepper as needed, keeping in mind that the bouillon already adds saltiness to the soup.
- Simmer Soup: Bring the soup to a rolling boil, then immediately reduce the heat to maintain a gentle simmer. Cook uncovered for about 30 minutes or until the vegetables, especially the cabbage and carrots, have softened to your preferred texture.
- Serve: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy it hot, ideally paired with crusty bread for a complete and satisfying meal.
Notes
- Rolling dried thyme between your hands before adding helps release its flavor.
- Taste the soup after adding bouillon before adding extra salt, as it can be quite salty.
- To make this soup lower in fat, substitute butter with olive oil or reduce the amount used.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- For extra warmth and spice, add a pinch of red pepper flakes during the sauté step.
