Greek Feta and Turkey Stew

bowl of soup with garnish and napkin

Our Greek Feta & Turkey Stew is the perfect fall lunch recipe. Packed full of protein, fiber, and vitamins, this soup is a great recipe for Thanksgiving leftovers. Use fresh feta atop your stew to add a layer of depth to the flavor profile.


  • 16-20 oz turkey breast
  • Olive oil
  • ¾ c. onion, diced
  • 1 c. celery, diced finely
  • 4 tsp garlic, minced
  • 1 ½ c. zucchini, diced
  • 1 c. grated carrots
  • 2 tbs. minced fresh parsley
  • 1 ½ c. diced Roma tomatoes
  • 3 c. fresh baby spinach
  • 1/4 tsp. salt
  • 1 Tbsp. oregano
  • 1 pinch black pepper
  • 1 bay leaf
  • ¼ c. white wine
  • 4 c. veggie or turkey stock. For added protein and collagen, use turkey bone broth.
  • ¼ c. feta cheese crumbled – 1 Tbsp. per serving


  1. Preheat oven to 375.
  2. Rub your turkey breast in olive oil and bake until cooked through (internal temp of 165 F). Meanwhile,
  3. In a large soup pot sauté oil, onions, garlic, celery, oregano, salt, & pepper until onions are translucent.
  4. Add white wine, cook for 5 minutes more.
  5. Add zucchini, carrots, tomatoes, spinach, stock, and bay leaf; simmer 45 minutes.
  6. Prior to serving, pull apart turkey breast and add to the stew along with fresh parsley. Remove bay leaf before serving.
  7. Serve topped with feta.

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