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Best Diet Cabbage Soup with Ground Turkey

A heartwarming twist on a classic cabbage soup recipe, featuring ground turkey for a nutritious and satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tbsp butter Adds a rich depth to the flavor; use unsalted for better control over seasoning.
  • 2 cups carrots, diced For sweetness and vibrant color.
  • 1 cup celery, finely chopped Enhances the soup's earthy flavor.
  • 1 large yellow onion, diced Into 1/2-inch pieces for foundational flavor.
  • 3 cloves garlic, minced For a pungent kick.
  • 1 lb ground turkey Lean protein source that keeps the dish hearty but healthy.
  • 2.5 tsp dried thyme Fresh herbs might alter the taste; go for dried for convenience.
  • 6 cups chicken broth Homemade or low-sodium versions enhance flavor while controlling sodium.
  • 3 dried bay leaves Infuse a subtle flavor essential for perfecting the broth.
  • 6 cups cabbage, sliced Into 1/4-inch thick ribbons—do not skip this, as it’s the star of the dish!
  • 1.5 tbsp bouillon Enhances the broth’s richness.
  • 1/8 tsp white pepper Offers a mild heat that doesn't overpower.
  • pinch red pepper flakes Adds a hint of spice without overwhelming the dish.
  • salt & black pepper to taste Essential seasonings for balancing flavors.

Method
 

Preparation
  1. Dice the carrots, chop the celery, dice the onion, mince the garlic, and slice the cabbage into 1/4-inch ribbons. Cut vegetables uniformly to ensure even cooking.
Cooking
  1. In a large pot over medium heat, melt the butter until it’s foamy but not browned (about 2 minutes).
  2. Add the diced carrots, chopped celery, onion, and minced garlic to the pot. Cook for about 5 minutes until softened, stirring occasionally.
  3. Stir in the ground turkey, breaking it up with a spatula. Cook for 5-6 minutes until it’s no longer pink.
  4. Stir in the dried thyme, then pour in the chicken broth along with the bouillon, sliced cabbage, bay leaves, white pepper, and red pepper flakes.
  5. Bring to a boil, reduce the heat to a gentle simmer, and cover the pot. Let it simmer for 30 minutes, stirring occasionally.
  6. Remove and discard the bay leaves before serving. Taste and adjust seasoning as necessary.

Notes

Leftover soup can be stored in the fridge for up to 4 days or frozen in airtight containers for up to 3 months. This soup tastes even better the next day! Make it a day ahead for flavors to meld beautifully.