Italian Turkey Minestrone Soup

Italian Turkey Minestrone Soup

Sometimes only a classic Italian soup will do — and this one does wonders. Heat up lean turkey breast, simmer with a delightful blend of veggies, then let the slow-cooker take over. 

Makes 6 servings 6
Prep time Under 15 minutes PTM
Total time More than 1 hour PTM
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Nutritional Information

Calories 230 Fat 2g
Protein 26g Cholesterol 35mg
Carbohydrates 26g Sodium 510mg
Fiber 8g Saturated Fat 0.5g
Sugars 4g


1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

½ cup diced onion

1 cup diced yellow squash

1 cup diced zucchini

1 medium green bell pepper, diced

1 cup shredded carrots

6 cups water

2 tablespoons HERB-OX® Beef Bouillon Granules

1 tablespoon dried Italian seasoning

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can kidney beans, rinsed and drained


STEP 1: Cook turkey in a large skillet as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.

STEP 2: Add onion, squash, zucchini, bell pepper and carrots. Cook 5 minutes or until onions are tender.

STEP 3: Place the turkey and vegetables in slow cooker. Add water, bouillon granules, Italian seasoning and beans. Cover and heat on low heat setting for four hours.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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