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International One-Pot Soups

Name: International One-Pot Soups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 pound lean ground turkey; 4 cups low-sodium chicken broth; 1 cup diced tomatoes (canned, no salt added); 1 cup chopped kale or spinach; 1 cup diced zucchini; 1 cup chopped carrots; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon dried oregano; Salt and black pepper, to taste; 1/2 cup cooked quinoa or cauliflower rice (optional); Fresh cilantro or parsley for garnish

By PanPotPlates Editorial TeamPublished Apr 9, 2026 | Updated Oct 13, 2026

International 40 mins leftoversone-potmeal-prep

Ground turkey and vegetable soup with carrots, zucchini, greens and tomatoes, with optional cooked quinoa.

Prep 10 min

Cook 30 min

Total 40 min

Servings 4

Difficulty easy

Cuisine International

Ingredients

Servings 4

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound lean ground turkey
4 cups low-sodium chicken broth
1 cup diced tomatoes (canned, no salt added)
1 cup chopped kale or spinach
1 cup diced zucchini
1 cup chopped carrots
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper, to taste
1/2 cup cooked quinoa or cauliflower rice (optional)
Fresh cilantro or parsley for garnish

Ingredients for International One-Pot Soups

Instructions

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and garlic; sauté until soft and fragrant, approximately 3 minutes.
Add the ground turkey and cook, breaking it up with a spoon, until fully browned, about 6-8 minutes. Check ground turkey reaches 165 F (74 C).
Mix in smoked paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 more minute to toast the spices and enhance flavor.
Pour in the chicken broth and diced tomatoes; stir to combine.
Add the chopped carrots, diced zucchini, and kale or spinach. Bring the soup to a boil, then reduce heat to simmer for 15 minutes until vegetables are tender and flavors meld.
If using, stir in cooked quinoa or cauliflower rice and continue cooking until heated through, about 3-5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh cilantro or parsley for a vibrant finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave to preserve texture and flavor.