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

Minestrone with Turkey Recipe

Publisher Photo
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

Ingredients

  • 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) equals 172 calories, 5 g fat (1 g saturated fat), 24 mg cholesterol, 1,251 mg sodium, 20 g carbohydrate, 4 g fiber, 12 g protein.

Directions

  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. Yield: 6 servings (2 quarts).
Originally published as Minestrone with Turkey in Taste of Home December/January 2008, p30

Nutritional Facts

1-1/4 cups (calculated without cheese) equals 172 calories, 5 g fat (1 g saturated fat), 24 mg cholesterol, 1,251 mg sodium, 20 g carbohydrate, 4 g fiber, 12 g protein.

Reviews for Minestrone with Turkey

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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