Turkey Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty minestrone soup made with turkey, vegetables, white beans, and pasta in a tomato broth. It's warming and filling, perfect for using up Thanksgiving or Christmas leftovers for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 3 celery stalks (diced)
- 1 medium zucchini (cut into 1/2-inch cubes)
- 4 garlic cloves (finely chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red chili flakes
- 1 can (14 oz / 400 g) cannellini beans (drained and rinsed)
- 2 can (14 oz / 400 g) crushed tomatoes
- 6 cups chicken stock (or turkey stock)
- 1 cup ditalini pasta
- 3 cups leftover turkey meat (shredded or cubed)
- 2 cups Tuscan kale (roughly chopped)
- 1/4 cup fresh parsley (roughly chopped)
- Salt and freshly ground black pepper to taste
- Parmesan shavings (to serve, optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 652mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 913mg
- Calcium
- 99mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 652MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.