Turkey Minestrone Soup

This veggie-filled Italian classic is as hearty as it gets!

15 mins prep | 45 mins total

Serving Info

Makes: 6 servings

Per serving

C 39gP 26gF 8gCal 338

Ingredients

• 1 tablespoon (14g) olive oil

• 1 medium (94g) yellow onion (diced)

• 1 pound (454g) 93% lean ground turkey

• 6 cups (1440g) "College Inn" fat-free reduced sodium chicken broth

• 14 ounces (397g) diced tomatoes (1 can)

• 14 ounces (397g) crushed tomatoes (1 can)

• 1 package (10 oz) yield (275g) frozen mixed vegetables (we used "Bird's Eye")

• 2 tbsp Italian seasoning

• 1 tsp salt

• 1 can drained solid (266g) canned kidney beans

• 3 oz (86g) dry elbow pasta

• 3 cups (90g) raw baby spinach

Directions

1. Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes until translucent.

2. Add the ground turkey to the pot and cook until no pink remains, breaking up lumps with the back of a wooden spoon.

3. Add the chicken broth, canned tomatoes, frozen vegetables, Italian seasoning, and salt to the pot. Bring to a boil over high heat and then reduce to a simmer. Cook for 10 minutes with the lid on.

4. Add the pasta and beans to the pot and bring to a simmer. Cook for another 10 minutes or until the pasta is cooked through.

5. Add the spinach to the pot and stir until it's gently wilted. Remove from the heat.

6. Serve along with crackers or bread if desired. Garnish with fresh basil or Parmesan cheese (macros not included.)

   
   

Notes

• If you use regular chicken broth (not low sodium), start by adding ½ teaspoon of salt and increase as needed per taste preferences.

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