Anti Inflammatory Balsamic-Rosemary Turkey Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Balsamic-Rosemary Turkey Vegetable Soup

This hearty, vegetable-packed soup is the kind of bowl that genuinely makes you feel good from the inside out. Ground turkey keeps it lean and satisfying, while a lineup of carrots, zucchini, celery, green beans, and baby spinach delivers a serious hit of color and nutrients in every spoonful. The real magic comes from a few intentional additions — turmeric and extra-virgin olive oil are both well-regarded for their role in a low-inflammation approach to eating, and they work quietly in the background here without overpowering the flavor. Two sprigs of fresh rosemary simmer right in the broth, infusing the whole pot with an herby, almost woodsy depth, and a splash of balsamic vinegar stirred in at the end adds a subtle brightness that ties everything together beautifully. Low-sodium chicken broth keeps things balanced, so you're in control of exactly what goes into your bowl. It comes together in one Dutch oven with straightforward steps, making it an easy weeknight project that yields six generous servings — perfect for meal prep or feeding a hungry crowd.

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Ingredients

6 servings

Soup

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 lb ground turkey
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium zucchini, cut into ½-inch pieces
4 cloves garlic, minced
1 can (14 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
1 cup green beans, trimmed and cut into 1-inch pieces
2 tbsp balsamic vinegar
2 sprigs fresh rosemary
1 tsp ground turmeric
½ tsp ground black pepper
1 tsp salt, plus more to taste
2 cups baby spinach

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large 6-qt Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.

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