40 High-Protein Soup Ideas

Welcome to the ultimate collection of high-protein soup recipes! Whether you are looking for a comforting meal on a chilly day, a post-workout recovery dish, or simply a delicious way to boost your protein intake, this comprehensive guide has you covered. We have curated 40 incredible soup recipes, each packed with protein and flavor, to suit a variety of tastes and dietary preferences.

This collection is divided into four sections:

• 10 High-Protein Chicken Soup Ideas: Classic and creative recipes featuring lean chicken.
• 10 High-Protein Ground Beef Soup Ideas: Hearty and satisfying soups starring versatile ground beef.
• 10 High-Protein Vegetarian Soup Recipes (Soy-Free): Delicious and protein-rich plant-based options.
• 10 High-Protein Ground Turkey Soup Ideas: Lighter, yet equally flavorful, soups made with ground turkey.

Each recipe is designed to be simple to prepare, making it easy to enjoy a nutritious and protein-packed meal any day of the week. Let’s get cooking!

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10 High-Protein Chicken Soup Ideas

(Recipes 1-10 from “10 High-Protein Chicken Soup Ideas”)

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10 High-Protein Ground Beef Soup Ideas

(Recipes 11-20 from “10 High-Protein Ground Beef Soup Ideas”)

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10 High-Protein Vegetarian Soup Recipes (Soy-Free)

(Recipes 21-30 from “10 High-Protein Vegetarian Soup Recipes (Soy-Free)”)

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10 High-Protein Ground Turkey Soup Ideas

(Recipes 31-40 from “10 High-Protein Ground Turkey Soup Ideas”)

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10 High-Protein Chicken Soup Ideas

1. Classic High-Protein Chicken Noodle Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	20 mins	4-6	~30g

Ingredients

• 1 tbsp butter
• 3 cloves garlic, minced
• 1 ½ cups celery, sliced
• 1 ½ cups carrots, sliced
• ½ cup onion, diced
• 8 oz high-protein pasta (e.g., chickpea or lentil-based)
• 6 cups chicken bone broth
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• ⅛ tsp dried rosemary
• ⅛ tsp dried sage
• Pinch of red pepper flakes
• 1 tsp chicken bouillon granules (optional, for extra flavor)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the celery, carrots, and onion, and sauté until the vegetables have softened, about 7-10 minutes.
2. While the vegetables are cooking, prepare the pasta in a separate pot according to package directions. Drain and set aside.
3. To the pot with the vegetables, add the chicken bone broth, rosemary, sage, red pepper flakes, and chicken bouillon (if using). Bring the soup to a boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
4. Add the shredded chicken to the soup and continue to cook until the chicken is heated through, about 5 minutes.
5. To serve, divide the cooked pasta among individual bowls and ladle the hot soup over the noodles. Garnish with fresh parsley and a squeeze of lemon juice, if desired.

2. Creamy Chicken Tortilla Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	6	~35g

Ingredients

• 1 tbsp avocado oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, chopped (optional, for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1.5 lbs boneless, skinless chicken breast
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 32 oz chicken stock
• 16 oz cottage cheese
• Juice of 1 lime
• 1 cup chopped cilantro
• For the crispy tortilla strips:
  • 3 corn tortillas, cut into strips
  • Avocado oil for frying

Instructions

1. In a large stockpot, heat the avocado oil over medium heat. Add the onion, bell pepper, and jalapeño (if using) and sauté until tender. Stir in the cumin and chili powder.
2. Add the chicken breasts, crushed tomatoes, black beans, corn, and chicken stock to the pot. Bring to a boil, then reduce the heat and simmer for 25 minutes.
3. While the soup simmers, blend the cottage cheese in a blender until completely smooth and creamy. Set aside.
4. To make the tortilla strips, heat a thin layer of avocado oil in a skillet. Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.
5. After 25 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the lime juice, cilantro, and the blended cottage cheese. Cook for a few more minutes until heated through. Serve hot, topped with crispy tortilla strips.

3. High-Protein Chickpea and Chicken Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	40 mins	5	26g

Ingredients

• 3 boneless, skinless chicken thighs
• 1 ½ cups canned chickpeas, rinsed and drained
• 4 cups water or chicken broth
• 1 onion, chopped
• 1 red bell pepper, shredded
• 2 carrots, shredded
• 2 small potatoes, shredded
• 1 tbsp dried mint
• ¼ cup noodles or rice (optional)
• Salt and pepper to taste

Instructions

1. In a large pot, cover the chicken thighs with water and bring to a boil. Cook for 5 minutes, then discard the water. Add fresh water or chicken broth to cover the chicken again, along with a pinch of salt. Bring to a boil and cook for 20 minutes.
2. While the chicken is cooking, prepare the vegetables.
3. After about 15 minutes of cooking the chicken, add the onion, mint, shredded potatoes, and chickpeas to the pot. Remove the cooked chicken, shred it, and return it to the pot.
4. Add the shredded carrots, bell pepper, and noodles or rice (if using). Add more water or broth if needed. Season with salt and pepper.
5. Cook for another 10-15 minutes, until the vegetables and noodles are tender. Serve hot.

4. Creamy High-Protein Chicken Enchilada Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	3 hrs (high)	6	32g

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (15 oz) can red enchilada sauce
• 32 oz chicken broth or bone broth
• 4 oz low-fat cream cheese, softened
• ½ cup plain Greek yogurt
• Spices: 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder

Instructions (Crockpot)

1. Place the chicken at the bottom of the crockpot. Top with the bell pepper, onion, corn, beans, tomatoes, chilies, enchilada sauce, spices, and broth.
2. Cook on low for 6-8 hours or on high for 3 hours, until the chicken is tender.
3. Remove the chicken, shred it, and return it to the crockpot.
4. Stir in the cream cheese and Greek yogurt until fully melted and combined. Serve warm with your favorite toppings, such as avocado, cilantro, or tortilla strips.

5. Greek Lemon Chicken Soup (Avgolemono)

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	30 mins	4	~30g

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 6 cups chicken broth
• 1 cup cauliflower rice (for a low-carb option) or orzo
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 large eggs
• ¼ cup fresh lemon juice
• Fresh dill and parsley, for garnish

Instructions

1. In a large pot, sauté the onion, carrots, and celery until softened. Add the chicken broth and bring to a boil.
2. Stir in the cauliflower rice or orzo and the shredded chicken. Simmer until the rice or orzo is cooked through.
3. In a separate bowl, whisk the eggs and lemon juice together until frothy.
4. Slowly temper the egg-lemon mixture by gradually adding a few ladles of the hot soup broth while whisking continuously. This prevents the eggs from scrambling.
5. Pour the tempered egg-lemon mixture back into the soup pot in a slow, steady stream, while stirring the soup. Continue to cook over low heat for a few minutes, until the soup thickens slightly. Do not let it boil.
6. Serve immediately, garnished with fresh dill and parsley.

6. Healthy White Chicken Chili

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	30 mins	6	~35g

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 2 (15 oz) cans Great Northern or cannellini beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 32 oz low-sodium chicken broth
• 1 cup plain Greek yogurt (2% or higher)
• Spices: 1 tbsp chili powder, 1 tsp cumin, ½ tsp oregano
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. In a large pot, sauté the onion and garlic until softened. Stir in the spices and cook for another minute until fragrant.
2. Mash one can of the beans with a fork and add them to the pot along with the whole beans, chicken, corn, green chilies, and broth.
3. Bring to a simmer and cook for 20-25 minutes, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the pot.
5. Turn off the heat and stir in the Greek yogurt and lime juice. Garnish with fresh cilantro and serve.

7. Chicken Barley Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	1 hr	6	~32g

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• ¾ cup pearl barley, rinsed
• 8 cups chicken broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the chicken, barley, chicken broth, garlic, bay leaf, and thyme. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the chicken is cooked and the barley is tender.
3. Remove the chicken, shred it, and return it to the pot. Remove the bay leaf.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

8. Thai Coconut Chicken Soup (Tom Kha Gai)

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	20 mins	4	~30g

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups chicken broth
• 2 stalks lemongrass, bruised and chopped
• 1 inch galangal or ginger, sliced
• 4-5 kaffir lime leaves
• 8 oz mushrooms, sliced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and chili oil for garnish

Instructions

1. In a large pot, bring the chicken broth to a simmer. Add the lemongrass, galangal/ginger, and kaffir lime leaves. Simmer for 5-10 minutes to infuse the broth.
2. Add the chicken and mushrooms to the pot and cook until the chicken is cooked through.
3. Stir in the coconut milk, fish sauce, and lime juice. Heat through but do not boil.
4. Garnish with fresh cilantro and a drizzle of chili oil before serving.

9. Italian Chicken and Pastina Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~25g

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 6 cups chicken broth
• 1 cup pastina or other small pasta
• 1 onion, chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 cup spinach
• Grated Parmesan cheese for serving

Instructions

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the chicken broth and bring to a boil.
3. Stir in the pastina and cook according to package directions.
4. Add the shredded chicken and spinach to the pot and cook until the spinach is wilted and the chicken is heated through.
5. Serve hot with a generous sprinkle of Parmesan cheese.

10. Buffalo Chicken Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	6	~30g

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 4 cups chicken broth
• 1 onion, chopped
• 2 celery stalks, chopped
• ½ cup buffalo sauce (e.g., Frank’s RedHot)
• 4 oz cream cheese, softened
• ½ cup ranch or blue cheese dressing
• Blue cheese crumbles and chopped green onions for garnish

Instructions

1. In a large pot, combine the chicken, chicken broth, onion, and celery. Bring to a boil, then simmer until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the pot.
3. Stir in the buffalo sauce, cream cheese, and ranch/blue cheese dressing until the cream cheese is melted and the soup is creamy.
4. Serve hot, garnished with blue cheese crumbles and green onions.

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10 High-Protein Ground Beef Soup Ideas

11. Classic Hamburger Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~30g

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, diced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, brown the ground beef with the onion. Drain off any excess fat.
2. Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
3. Stir in the beef broth, diced tomatoes, and Italian seasoning. Bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

12. High-Protein Creamy Taco Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~35g

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning
• 1 onion, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 4 cups beef broth
• ½ cup heavy cream or full-fat coconut milk

Instructions

1. In a large pot, brown the ground beef with the onion. Drain off any excess fat.
2. Stir in the taco seasoning. Add the black beans, corn, diced tomatoes with green chilies, and beef broth. Bring to a simmer.
3. Cook for 15 minutes. Stir in the heavy cream and heat through. Do not boil.
4. Serve with your favorite taco toppings like shredded cheese, sour cream, and avocado.

13. Beef and Lentil Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	40 mins	4	~35g

Ingredients

• 1 lb lean ground beef
• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups beef broth
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. In a large pot, brown the ground beef with the onion. Drain off any excess fat.
2. Add the carrots, celery, lentils, beef broth, and cumin. Bring to a boil.
3. Reduce heat, cover, and simmer for 30-35 minutes, or until the lentils are tender. Season with salt and pepper to taste.

14. Italian Beef Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~30g

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup small pasta (like ditalini or shells)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1 cup spinach

Instructions

1. In a large pot, brown the ground beef with the onion and garlic. Drain off any excess fat.
2. Stir in the crushed tomatoes, beef broth, and Italian seasoning. Bring to a boil.
3. Add the pasta and cook for 10-12 minutes, or until the pasta is al dente.
4. Stir in the spinach and cook until wilted. Serve immediately.

15. Beef Cabbage Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~25g

Ingredients

• 1 lb lean ground beef
• 1 head of cabbage, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp smoked paprika

Instructions

1. In a large pot, brown the ground beef with the onion. Drain off any excess fat.
2. Add the cabbage, carrots, beef broth, diced tomatoes, and smoked paprika. Bring to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes, or until the cabbage is tender.

16. Cheeseburger Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~35g

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 potatoes, diced
• 4 cups beef broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• Toppings: pickles, bacon bits, croutons

Instructions

1. In a large pot, brown the ground beef with the onion. Drain off any excess fat.
2. Add the potatoes and beef broth. Bring to a boil, then simmer until the potatoes are tender.
3. Reduce the heat to low. Stir in the milk and cheddar cheese until the cheese is melted and the soup is creamy. Do not boil.
4. Serve with your favorite cheeseburger toppings.

17. Beef Minestrone Soup

Prep Time	Cook Time	Servings	Protein per Serving
20 mins	30 mins	4	~30g

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 cup small pasta
• 4 cups beef broth
• 1 (28 oz) can crushed tomatoes

Instructions

1. In a large pot, brown the ground beef with the onion, carrots, and celery. Drain off any excess fat.
2. Stir in the beef broth and crushed tomatoes. Bring to a boil.
3. Add the pasta and kidney beans. Simmer for 10-12 minutes, or until the pasta is cooked.

18. Beef Barley Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	50 mins	4	~30g

Ingredients

• 1 lb lean ground beef
• ¾ cup pearl barley
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups beef broth

Instructions

1. In a large pot, brown the ground beef with the onion, carrots, and celery. Drain off any excess fat.
2. Stir in the beef broth and barley. Bring to a boil.
3. Reduce heat, cover, and simmer for 40-45 minutes, or until the barley is tender.

19. Spicy Beef Chili

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	1 hr	4	~35g

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Cayenne pepper to taste

Instructions

1. In a large pot, brown the ground beef with the onion and garlic. Drain off any excess fat.
2. Stir in all the remaining ingredients. Bring to a boil.
3. Reduce heat, cover, and simmer for at least 45 minutes to allow the flavors to meld.

20. Albondigas Soup (Mexican Meatball Soup)

Prep Time	Cook Time	Servings	Protein per Serving
20 mins	30 mins	4	~30g

Ingredients

• For the meatballs:
  • 1 lb lean ground beef
  • ¼ cup uncooked rice
  • 1 egg
  • 1 tsp cumin
• For the soup:
  • 6 cups beef broth
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 potatoes, diced

Instructions

1. In a bowl, combine the ground beef, uncooked rice, egg, and cumin. Form into small meatballs.
2. In a large pot, bring the beef broth to a boil. Add the onion, carrots, and potatoes.
3. Carefully drop the meatballs into the simmering broth. Reduce heat, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.

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10 High-Protein Vegetarian Soup Recipes (Soy-Free)

21. Lentil Vegetable Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	40 mins	4	~20g

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika

Instructions

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, and smoked paprika. Bring to a boil.
3. Reduce heat, cover, and simmer for 30-35 minutes, or until the lentils are tender.

22. White Bean and Kale Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	25 mins	4	~25g

Ingredients

• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 bunch of kale, stems removed and leaves chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• Red pepper flakes to taste

Instructions

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the vegetable broth, cannellini beans, and thyme. Bring to a simmer.
3. Stir in the chopped kale and cook until wilted. Season with red pepper flakes, salt, and pepper.

23. Chickpea and Sweet Potato Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~20g

Ingredients

• 2 (15 oz) cans chickpeas, rinsed and drained
• 2 sweet potatoes, peeled and diced
• 1 onion, chopped
• 1 inch ginger, grated
• 1 tsp turmeric
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk

Instructions

1. In a large pot, sauté the onion and ginger until softened.
2. Add the sweet potatoes, chickpeas, turmeric, and vegetable broth. Bring to a boil, then simmer until the sweet potatoes are tender.
3. Stir in the coconut milk and heat through. For a creamier soup, you can blend a portion of it.

24. Spicy Black Bean Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~25g

Ingredients

• 3 (15 oz) cans black beans, rinsed and drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• Toppings: avocado, cilantro, lime wedges

Instructions

1. In a large pot, sauté the onion, bell pepper, and garlic until softened.
2. Add the black beans, vegetable broth, chili powder, and cumin. Bring to a simmer.
3. Cook for 15 minutes. For a creamier texture, blend about half of the soup and then stir it back in.
4. Serve with your favorite toppings.

25. Split Pea Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	1 hr	4	~20g

Ingredients

• 1 lb green split peas, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups vegetable broth
• 1 tsp dried thyme

Instructions

1. In a large pot, combine the split peas, onion, carrots, celery, and vegetable broth.
2. Bring to a boil, then reduce heat, cover, and simmer for about an hour, or until the split peas are very tender.
3. Stir in the thyme and season with salt and pepper to taste.

26. Broccoli White Bean Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~15g

Ingredients

• 1 head of broccoli, chopped
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 onion, chopped
• 4 cups vegetable broth
• ½ cup nutritional yeast

Instructions

1. In a large pot, sauté the onion until softened.
2. Add the broccoli, cannellini beans, and vegetable broth. Bring to a boil and cook until the broccoli is tender.
3. Stir in the nutritional yeast. Use an immersion blender to blend the soup until it is smooth and creamy.

27. Italian White Bean Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~20g

Ingredients

• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup cherry tomatoes, halved

Instructions

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the cannellini beans, vegetable broth, and Italian seasoning. Bring to a simmer.
3. Stir in the cherry tomatoes and cook for another 5 minutes.

28. Lentil Tortilla Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~25g

Ingredients

• 1 cup red lentils, rinsed
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (28 oz) can fire-roasted tomatoes
• 4 cups vegetable broth
• 1 tbsp chili powder
• Toppings: tortilla strips, avocado, cilantro

Instructions

1. In a large pot, combine the red lentils, black beans, corn, fire-roasted tomatoes, vegetable broth, and chili powder. Bring to a boil.
2. Reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender.
3. Serve with your favorite tortilla soup toppings.

29. Quinoa Vegetable Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~15g

Ingredients

• 1 cup quinoa, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15 oz) can kidney beans, rinsed and drained
• 6 cups vegetable broth

Instructions

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add the quinoa, kidney beans, and vegetable broth. Bring to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the vegetables are tender.

30. Greek Lemon Lentil Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	30 mins	4	~20g

Ingredients

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 6 cups vegetable broth
• Juice of 2 lemons
• 2 tbsp fresh dill, chopped

Instructions

1. In a large pot, sauté the onion until softened.
2. Add the red lentils and vegetable broth. Bring to a boil, then simmer for 20-25 minutes, or until the lentils are tender.
3. Stir in the lemon juice and fresh dill just before serving.

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10 High-Protein Ground Turkey Soup Ideas

31. Ground Turkey Vegetable Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~30g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken or vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp Italian seasoning

Instructions

1. In a large pot, cook the ground turkey with the onion until the turkey is browned. Drain off any excess fat.
2. Add the carrots, celery, broth, diced tomatoes, and Italian seasoning. Bring to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.

32. Turkey Taco Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	20 mins	4	~35g

Ingredients

• 1 lb ground turkey
• 1 packet taco seasoning
• 1 onion, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies
• 4 cups chicken broth

Instructions

1. In a large pot, cook the ground turkey with the onion until browned. Drain off any excess fat.
2. Stir in the taco seasoning. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth. Bring to a simmer.
3. Cook for 15 minutes. Serve with toppings like shredded cheese, Greek yogurt, and avocado.

33. Turkey and White Bean Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~35g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 4 cups chicken broth
• 1 cup spinach
• 1 tsp dried thyme

Instructions

1. In a large pot, cook the ground turkey with the onion and garlic until the turkey is browned. Drain off any excess fat.
2. Add the cannellini beans, chicken broth, and thyme. Bring to a simmer.
3. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.

34. Turkey Kale Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~30g

Ingredients

• 1 lb ground turkey
• 1 bunch of kale, stems removed and leaves chopped
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups chicken broth

Instructions

1. In a large pot, cook the ground turkey with the onion until browned. Drain off any excess fat.
2. Add the carrots and chicken broth. Bring to a boil, then simmer for 15 minutes.
3. Stir in the kale and cook until it is tender. Season with salt and pepper.

35. Turkey and Wild Rice Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	45 mins	4	~30g

Ingredients

• 1 lb ground turkey
• 1 cup cooked wild rice
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups chicken broth
• ½ cup heavy cream or coconut milk

Instructions

1. In a large pot, cook the ground turkey with the onion, carrots, and celery until the turkey is browned and the vegetables are softened. Drain off any excess fat.
2. Add the chicken broth and bring to a simmer. Cook for 20 minutes.
3. Stir in the cooked wild rice and heavy cream. Heat through but do not boil.

36. Greek Turkey Soup

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	30 mins	4	~30g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• ½ cup orzo pasta
• 6 cups chicken broth
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped

Instructions

1. In a large pot, cook the ground turkey with the onion until browned. Drain off any excess fat.
2. Add the chicken broth and bring to a boil.
3. Stir in the orzo and cook for 8-10 minutes, or until the pasta is tender.
4. Remove from heat and stir in the lemon juice and dill.

37. Turkey Minestrone Soup

Prep Time	Cook Time	Servings	Protein per Serving
20 mins	30 mins	4	~30g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 cup small pasta
• 4 cups chicken broth
• 1 (28 oz) can crushed tomatoes

Instructions

1. In a large pot, cook the ground turkey with the onion, carrots, and celery until the turkey is browned. Drain off any excess fat.
2. Stir in the chicken broth and crushed tomatoes. Bring to a boil.
3. Add the pasta and kidney beans. Simmer for 10-12 minutes, or until the pasta is cooked.

38. Turkey Chili

Prep Time	Cook Time	Servings	Protein per Serving
15 mins	1 hr	4	~35g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 2 tbsp chili powder

Instructions

1. In a large pot, cook the ground turkey with the onion until browned. Drain off any excess fat.
2. Stir in all the remaining ingredients. Bring to a boil.
3. Reduce heat, cover, and simmer for at least 45 minutes.

39. Turkey and Chickpea Soup

Prep Time	Cook Time	Servings	Protein per Serving
10 mins	25 mins	4	~35g

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 1 (15 oz) can chickpeas, rinsed and drained
• 4 cups chicken broth
• 1 tsp cumin

Instructions

1. In a large pot, cook the ground turkey with the onion until browned. Drain off any excess fat.
2. Add the chickpeas, chicken broth, and cumin. Bring to a simmer and cook for 15 minutes.

40. Italian Wedding Soup with Turkey Meatballs

Prep Time	Cook Time	Servings	Protein per Serving
20 mins	30 mins	4	~30g

Ingredients

• For the meatballs:
  • 1 lb ground turkey
  • ¼ cup breadcrumbs
  • 1 egg
• For the soup:
  • 6 cups chicken broth
  • ½ cup small pasta (like acini di pepe)
  • 1 cup spinach

Instructions

1. In a bowl, combine the ground turkey, breadcrumbs, and egg. Form into small meatballs.
2. In a large pot, bring the chicken broth to a boil. Carefully drop the meatballs into the simmering broth.
3. Add the pasta and cook for 8-10 minutes.
4. Stir in the spinach and cook until wilted.