This Turkey Minestrone Soup is everything you’re looking for in a wintery soup (warm, comforting, hearty), yet won’t weigh you down! We’re leaving creamy soups behind and embracing the brothy, vegetable-filled deliciousness of this Italian classic. This soup only takes 45 minutes from start to finish and is perfectly freezable. Meal prep, anyone?
Servings: 6
Serving Size: 2 ¼ cups (515g)
Prep Time: 15 minutes
Total Time: 45 minutes
Nutrition Facts: 334 calories / 38g carbs / 25g protein / 8.5g fat
Ingredients:
- 1 tablespoon olive oil
- 1 small (94g) yellow onion (diced)
- 1 lb (454g) 93% lean ground turkey
- 6 cups (1440g) fat-free reduced sodium chicken broth
- 1 14-oz can(397g) crushed tomatoes
- 1 14-oz can (397g) petite diced tomatoes
- 1 10 oz package (275g) frozen mixed veggies (we used “Bird’s Eye”)
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 16-oz can (454g) kidney beans (rinsed and drained)
- 3 oz (86g) dry elbow pasta
- 3 cups (90g) raw baby spinach
Instructions:
- Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes until translucent.
- Add the ground turkey to the pot and cook until no pink remains, breaking up lumps with the back of a wooden spoon.
- Add the chicken broth, canned tomatoes, frozen vegetables, Italian seasoning, and salt to the pot. Bring to a boil over high heat and then reduce to a simmer. Cook for 10 minutes with the lid on.
- Add the pasta and beans to the pot and bring to a simmer. Cook for another 10 minutes or until the pasta is cooked through.
- Add the spinach to the pot and stir until it’s gently wilted. Remove pot from the heat.
- Serve along with crackers or bread if desired. Garnish with fresh basil or Parmesan cheese (macros not included.)
Notes:
- If you use regular chicken broth (not low sodium), start by adding ½ teaspoon of salt and increase as needed per taste preferences.
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