Minestrone with Turkey Recipe
Minestrone with Turkey Recipe photo by Taste of Home
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Minestrone with Turkey Recipe

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I remember my mom making this soup; now I make it as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 4 cups chicken broth or homemade turkey stock
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2/3 cup each frozen peas, corn and cut green beans, thawed
  • 1/2 cup uncooked elbow macaroni
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup cubed cooked turkey
  • 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1/4 cup grated Parmesan cheese, optional

Nutritional Facts

1-1/4 cups (calculated without cheese): 172 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1251mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 12g protein.


  1. In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
  2. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese.
    Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.
    Yield: 6 servings (2 quarts).
Originally published as Minestrone with Turkey in Taste of Home December/January 2008, p30

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joedebfry User ID: 265172 241466
Reviewed Jan. 10, 2016

"Excellent soup! Thank you "nataliepooh" for the broth recipe--it's really good!"

DianeC23 User ID: 141506 155248
Reviewed Jan. 16, 2014

"This soup is very good! Even my young daughter enjoyed it! I used canned vegetables instead of frozen, but the soup had plenty of flavor. It's great for a chilly night! I'll be making this one again!"

Debbilou User ID: 1192746 209496
Reviewed Jan. 20, 2012

"I like a lot of veggies so I added the kidney beans AND garbanzo beans. I used canned chicken broth (I had cooked the turkey before I got this recipe and the juice was long gone) and it was still delicious! With a loaf of home made bread, a great way to use leftover turkey."

nataliepooh User ID: 1727 158781
Reviewed Jul. 10, 2010

"I submitted this recipe, and TOH did not include my recipe for homemade turkey stock, which is really what makes this soup so good. I boil a turkey carcass with 4 C water, 2 carrots, 2 celery, 1 onion, 1 lg. clove garlic, 1 parsley sprig, 1 bay leaf, 2 t. dried basil and 1 t. dried thyme. Boil until meat falls off bones, then strain and use in minestrone."

rnrstjacques User ID: 578883 170098
Reviewed Feb. 22, 2009

"I was disappointed, not much flavor when I followed the recipe. Added some hot sauce and some canned tomato soup along with additional seasoning and it helped some."

scrambledwithcheese User ID: 1233902 139788
Reviewed Apr. 10, 2008

"This was excellent. I used homemade turkey stock and I think that is the key to this recipe turning out so well. Next time I will add more noodles than called for."

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