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Turkey Minestrone Soup Recipe

Rich and savory, this is a great after-Thanksgiving recipe and a welcome change from your standard turkey soup. Serve with garlic bread. Yield: 6 quarts of soup
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 397kcal
Author Stephanie Stiavetti

Ingredients

  • One 28-ounce can crushed tomatoes
  • Two 8-ounce cans tomato sauce
  • Two 15-ounce cans kidney beans drained and rinsed
  • 12 cups water
  • 4 cubes of chicken bouillon
  • 3 cups chopped turkey meat
  • 3 whole celery stalks chopped
  • 3 large carrots chopped
  • 6 small potatoes quartered
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons chopped basil leaves
  • 1 teaspoon oregano leaves bruised
  • 1/4 teaspoon cumin
  • 1 cup sliced mushrooms
  • 2 medium zucchinis diced
  • 1 cup dry small pasta shells
  • Parmesan cheese for topping
  • Garlic bread for the side

Instructions

  • In a large soup pot, combine all ingredients except for mushrooms, zucchini, pasta and cheese. Bring just to a boil, then simmer for 45 minutes.
  • Add remaining mushrooms, zucchini and pasta. Let simmer for another 15 minutes, or until pasta is tender.
  • Serve with a few spoonfuls of parmesan cheese sprinkled across the top, with a side of garlic bread.

Nutrition

Calories: 397kcal | Carbohydrates: 59g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 1290mg | Potassium: 1678mg | Fiber: 10g | Vitamin A: 8900IU | Vitamin C: 51.2mg | Calcium: 120mg | Iron: 5.8mg