Gluten-free and slow-cooker friendly, this Healthy Greek Turkey Soup delivers bold Mediterranean flavors with minimal effort. Ground turkey, sun-dried tomatoes, spinach and chickpeas simmer together for a nourishing, protein-packed meal that’s perfect for weeknight dinners or make-ahead lunches.
I love incorporating Greek-inspired ingredients into everyday cooking. This soup highlights common Mediterranean flavors—lemon, oregano, olives and fresh greens—while keeping the recipe simple and wholesome. It’s especially handy when you want a hearty, healthy one-bowl meal that reheats beautifully.
How to Make Turkey Soup in a Crock Pot
Start by gently sautéing diced onion and minced garlic in a little olive oil over medium heat until the onion is translucent and the garlic is fragrant. Add the ground turkey and cook, breaking it up, until no pink remains. Transfer the cooked turkey mixture to a slow cooker and add the remaining ingredients: chickpeas, sun-dried tomatoes, capers and fresh spinach.
Pour in chicken broth, then add lemon zest, lemon juice, and dried oregano. Season with kosher salt and black pepper to taste. Stir everything to combine.
Cook on low for 4–6 hours or on high for 2–3 hours. The long, gentle simmer allows the flavors to meld while the spinach wilts into the soup and the chickpeas soften slightly.
If you have a pot that can go from stovetop to slow cooker insert, you can sauté and transfer in the same vessel to save dishes. Otherwise, a skillet and a ladle work perfectly.
Is this turkey soup gluten free?
Yes. All of the core ingredients in this recipe are naturally gluten free. If you choose store-bought broth, sun-dried tomatoes, or other packaged items, double-check labels to ensure they haven’t been cross-contaminated or contain any hidden gluten-containing additives.
Is this turkey soup low carb?
One serving of this version contains about 58 grams of carbohydrates, largely from the chickpeas and sun-dried tomatoes. To reduce the carb count, omit the sun-dried tomatoes; doing so lowers the carbs to roughly 24 grams per serving, making the soup a more suitable option for lower-carb plans.
How long will this soup keep in the refrigerator?
Stored in an airtight container, the soup will keep well for 5–7 days in the fridge. Reheat gently on the stove over medium heat for 10–15 minutes, stirring occasionally, or microwave in short intervals until warmed through.
More soup recipes
If you enjoy this soup, try other comforting slow-cooker and stovetop options such as Crock Pot Taco Soup, Slow Cooker French Onion Meatball Soup, Thai Coconut Potsticker Soup, Gluten-Free Pasta Fagioli, Spicy Chicken Enchilada Soup, or a quick 30-Minute Sweet Potato Soup.
Healthy Greek Turkey Soup
Gluten-free and packed with protein, this slow cooker Greek turkey soup is loaded with sun-dried tomatoes, chickpeas, capers and fresh spinach. Brightened with lemon and oregano, it makes a satisfying, healthy meal.
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 2–3 hours on high or 4–6 hours on low
Author: Whitney Bond
Ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 lb lean ground turkey
- 15 oz can chickpeas, drained and rinsed
- 8.5 oz sun-dried tomatoes in olive oil, drained and chopped
- 7 oz jarred capers, drained
- 3 cups fresh spinach
- 4 cups chicken broth
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp dried oregano
- 1/2 tsp kosher salt (adjust to taste)
- 1 tsp black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 1–2 minutes more until fragrant.
- Add the ground turkey and cook until fully browned and no pink remains, breaking it up as it cooks.
- Transfer the cooked turkey to a large slow cooker.
- Add the drained chickpeas, chopped sun-dried tomatoes and capers to the slow cooker.
- Layer the fresh spinach on top, then pour the chicken broth over everything.
- Zest the lemon directly into the pot, then add the lemon juice, dried oregano, salt and pepper.
- Stir to combine, cover and cook on low for 4–6 hours or on high for 2–3 hours.
- Adjust seasoning before serving. Serve hot with lemon wedges if desired.
Notes
- Vegetarian option: Replace the turkey with an extra can of chickpeas or add 1 lb diced vegetables (such as mushrooms, zucchini and bell pepper) and use vegetable broth instead of chicken broth.
- Extra flavor: Swap the oregano, salt and pepper for 2 tablespoons of your favorite poultry seasoning blend to deepen the savory profile.
- Storage: Refrigerate in airtight containers for up to 7 days, or freeze portions for longer storage.
Nutrition Facts (per serving)
Serving: 1 of 4
- Calories: 461 kcal
- Carbohydrates: 58 g
- Protein: 44 g
- Fat: 10 g
- Saturated Fat: 1 g
- Cholesterol: 62 mg
- Sodium: 3047 mg
- Potassium: 2971 mg
- Fiber: 15 g
- Sugar: 24 g
- Vitamin A: 2770 mg
- Vitamin C: 54.5 mg
- Calcium: 198 mg
- Iron: 10.2 mg