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?
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
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
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.)
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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