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Minestrone with Turkey Recipe

Minestrone with Turkey Recipe

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. YIELD: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


  • 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).

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 .

Reviews for Minestrone with Turkey

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joedebfry 241466
Reviewed Jan. 10, 2016

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

DianeC23 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 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 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 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 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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