Turkey Minestrone Recipe
Turkey Minestrone Recipe photo by Taste of Home

Turkey Minestrone Recipe

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I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 2/3 cup chopped onion
  • 2 tablespoons canola oil
  • 1/2 pound lean ground turkey
  • 1/2 pound hot Italian turkey sausage links, casings removed
  • 1/2 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 6 cups chicken broth
  • 1 medium zucchini, sliced
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 cups cooked elbow macaroni
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt, optional
  • Pinch pepper

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 170 calories, 5 g fat (0 saturated fat), 23 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 meat 1 vegetable


  1. In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink.
  2. Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through. Yield: 16 servings (4 quarts).
Originally published as Turkey Minestrone in Taste of Home April/May 1998, p39

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Reviewed Dec. 26, 2013

"This looked like a lot of trouble to make, but was very simple. It has fast become one of my favorites for cold nights. Makes more than enough to freeze for a second dinner."

Reviewed Apr. 30, 2012

"I have been using this recipe for well over 10 years and got it from the Taste of Home cookbook published in 1998. It is quick, easy, and very flavorful. It's definitely one of my all-time favorites."

Reviewed Apr. 18, 2011

"This was so girls my kids even enjoyed it. I skipped the parsley because I didn't have any though. The spicy sausage gives it just the right amount of kick."

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