Go Back
–+ servings
Minestrone Soup with Ground Turkey in white ceramic bowls with pesto to the side.
Print Recipe
5 from 1 vote

Minestrone Soup With Ground Turkey

Delicious Minestrone Soup made with ground turkey, veggies and topped with delicious pesto. This soup is 10/10 and the entire family will love it.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Bailey Rhatigan

Equipment

  • large 5-6 oz soup pot

Ingredients

  • 1 Tbsp olive oil
  • 1 small white onion, diced
  • 1 small zucchini, diced
  • 1 lb ground turkey or beef
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can garbanzo beans, drained
  • 6 cup chicken broth, low sodium or veggie broth will work
  • 2 tsp italian seasonings
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp each salt & black pepper more as needed
  • 2 cups dry shells or shellbow pasta elbows will also work.
  • 1 12 oz bag frozen peas or frozen green beans
  • 4 cups fresh baby spinach
  • 6 Tbsp pesto make my homemade pesto or use store bought
  • grated parmesan for garnish

Instructions

  • Add olive oil to a large soup pot or dutch oven and place over medium high heat. Add in diced onions, zucchini and ground turkey, add a big pinch of salt and pepper. Sauté for 3-5 minutes or until onions soften and turkey is browned and minced.
  • Next add in crushed tomatoes, kidney beans, chickpeas, broth, Italian seasoning, red pepper flakes, garlic, salt and pepper, pasta. Cover and cook on medium low for 15 -20 minutes or until the pasta is cooked al dente. Make the pesto while it simmers if making my spinach walnut pesto.
  • Next stir in the frozen peas, spinach. Simmer on medium/low uncovered for 4-6. If you want more broth to the soup, add 1/2 cup of water and bring it to heat. 
  • Next, ladle into a bowl and serve with parmesan cheese and a scoop of pesto. I also like to serve mine with garlic bread or crackers.

Notes

  • Don't overcook the ground turkey, it will continue to cook throughout the soup process. You can also use beef or ground chicken.
  • Smaller pasta works best so stick to shells, elbows or shellbows (which is what I used)
  • Add veggies you like. You can add squash, potatoes, or carrots if you want.
  • The pesto is optional but HIGHLY recommended for the ultimate meal. It will elevate the soup so much.
  • Use my homemade Spinach Walnut Pesto (linked here!)
  • Top with croutons, or crusty bread and a pinch of parmesan to make it garnished and beautiful.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   
    • Pesto (full recipe linked above): 
    •  
    •  , 
    •  
    •  , 
    •  
    •  
    •  , 
    •  

Nutrition

Serving: 1.5 cups of minestrone soup | Calories: 513kcal | Carbohydrates: 52g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 279mg | Potassium: 811mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2348IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 3mg