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Turkey Minestrone

 Turkey Minestrone
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
16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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

2 of 2

Turkey Minestrone (continued)

Directions (continued)

  • heated through. Yield: 16 servings (4 quarts).
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.