Save to Pinterest A hearty, spicy soup packed with tender turkey, colorful vegetables, and bold Cajun flavors—perfect for a comforting meal.
This Cajun turkey veggie soup quickly became a weeknight favorite after the holidays when I found myself with leftover turkey and a craving for something both light and filling. I love how easy it is to toss everything into one pot and fill the kitchen with the homestyle aroma of Cajun spices. Even picky eaters at my table come back for seconds.
Ingredients
- Cooked turkey breast: 2 cups, shredded or diced
- Onion: 1 large, diced
- Celery: 2 stalks, sliced
- Carrots: 2, peeled and sliced
- Red bell pepper: 1, diced
- Green bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Zucchini: 1, diced
- Diced tomatoes: 1 can (14.5 oz / 410 g), with juice
- Low-sodium chicken or turkey broth: 6 cups
- Kidney beans: 1 can (15 oz / 425 g), drained and rinsed
- Cajun seasoning: 2 tsp (or to taste)
- Smoked paprika: 1/2 tsp
- Dried thyme: 1/2 tsp
- Dried oregano: 1/2 tsp
- Black pepper: 1/2 tsp
- Salt: 1/2 tsp (adjust to taste)
- Bay leaf: 1
- Fresh parsley: 2 tbsp, chopped (optional garnish)
- Hot sauce: To taste (optional garnish)
Instructions
- Prep aromatics:
- Heat a large pot over medium heat and add a splash of oil. Sauté onion, celery, and carrots for 3–4 minutes until slightly softened.
- Add bell peppers & garlic:
- Add red bell pepper, green bell pepper, and garlic. Cook for another 2 minutes until fragrant.
- Bloom spices:
- Stir in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, and salt. Cook for 1 minute.
- Add liquids & beans:
- Add diced tomatoes (with juice), broth, bay leaf, and kidney beans. Bring to a boil.
- Simmer:
- Lower heat to a simmer. Add zucchini and turkey. Simmer uncovered for 20–25 minutes, stirring occasionally.
- Finish soup:
- Remove bay leaf. Adjust seasoning and add hot sauce if desired.
- Serve:
- Ladle into bowls and garnish with fresh parsley.
Save to Pinterest My kids love to dip crusty bread into this hearty soup, and everyone gets excited to build their own bowl with a splash of hot sauce or extra parsley. It always reminds me of warming up together after coming in from chilly fall walks.
Required Tools
Large soup pot, chef’s knife, cutting board, and ladle help make prep and serving a breeze.
Allergen Information
This soup contains none of the major allergens. If using store-bought products, check for potential dairy, soy, or gluten content in broth and Cajun seasoning.
Nutritional Information
Per serving: 220 calories, 4 g fat, 25 g carbohydrates, 22 g protein.
Save to Pinterest This soup is just right for chilly nights when you want flavor and comfort in one pot. Try making a batch ahead to enjoy fast lunches all week.
Common Recipe Questions
- → Can I substitute chicken instead of turkey?
Yes, cooked chicken works well in place of turkey and offers a similar hearty texture and flavor.
- → What vegetables can be added or swapped?
You can include other vegetables like squash, spinach, or corn for extra variety and nutrition.
- → How can I make the soup spicier?
Add more Cajun seasoning, cayenne pepper, or your favorite hot sauce to turn up the heat to your preference.
- → Is this soup suitable for meal prep?
Absolutely. The soup keeps well refrigerated for up to four days, making it great for lunches or dinners ahead.
- → Are there vegetarian options?
Simply omit the turkey and use vegetable broth to create a flavorful meat-free version.
- → What can I serve with this soup?
This soup is delicious alongside crusty bread, over cooked rice, or paired with a fresh salad.