Italian Turkey and Vegetable Stew

Chock full of vegetables, this quick and easy Paleo turkey stew recipe is loaded with both flavor and nutrition. It’s a great way to use up extra leftover cooked turkey (or really any type of pre-cooked meat)…simply add it at the end of cooking before serving. Or if you’re looking for an easy meat-free vegetable stew recipe, this one can be easily modified to be vegetarian or vegan recipe by omitting the meat and swapping the chicken broth for vegetable broth. When I make dinner for vegetarian friends, I’ll make this Paleo stew recipe using vegetable broth and add meat for myself, but hold it out for my veggie friends. Everyone wins!

Italian Turkey and Vegetable Stew
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Italian Turkey and Vegetable Stew

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 449

carbohydrate 13.1g

protein 46.0g

fat 23.6g

saturated fat 7.5g

cholesterol 114mg

sodium 2082mg

potassium 1202mg

fiber 3.6g

sugar 6.7g


  • 12 slice(s) bacon diced
  • 1 medium onion(s) diced
  • 2 medium celery stalk(s) diced
  • 2 medium garlic clove(s) minced
  • 1 tablespoon(s) Italian seasoning
  • 2 medium zucchini diced
  • 4 cup(s) spinach, baby
  • 3 medium tomato(es) diced
  • 4 cup(s) chicken broth or turkey broth, preferably homemade
  • 2 cup(s) water
  • 1 piece(s) turkey breast(s) (12oz)
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Heat a large pot over medium heat. Add the bacon, onion, and celery and cook until bacon is browned and vegetables are soft. Add the garlic, Italian seasoning, a pinch of salt and pepper, and the zucchini. Cook for another minute and add the spinach and tomatoes. Stir until spinach is wilted and add the broth and water.
  2. Bring to a boil and add the turkey breast to the pot. Reduce to a simmer and simmer for 20-25 minutes, until turkey is cooked through. Remove the turkey breast from the pot and shred with two forks. Add back to the soup. Simmer until heated through and serve.