Best 3 Minestrone With Turkey Recipes

Minestrone with Turkey: A Hearty and Flavorful Soup for All Occasions

Minestrone is a classic Italian soup that is known for its versatility and hearty flavor. It is typically made with a variety of vegetables, beans, and pasta, and can be customized to include different meats or proteins. This recipe for Minestrone with Turkey is a delicious and satisfying soup that is perfect for a cold day or a casual meal. It is made with a rich and flavorful turkey broth that is simmered with a variety of vegetables, including carrots, celery, onions, garlic, zucchini, and tomatoes. Cannellini beans add a creamy texture and extra protein, while small pasta shells provide a satisfying bite. The soup is seasoned with a blend of Italian herbs and spices, and finished with a sprinkling of grated Parmesan cheese. This Minestrone with Turkey is a hearty and flavorful soup that is sure to please everyone at your table. It's a great way to use up leftover turkey, and it's also a healthy and satisfying meal that can be enjoyed year-round. The article also includes a recipe for a vegetarian version of Minestrone, as well as a recipe for a Minestrone with Sausage.

Let's cook with our recipes!

MINESTRONE WITH KALE AND TURKEY SAUSAGE

Minestrone with Kale and Turkey Sausage image

Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups torn sourdough bread, crusts removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 links mild Italian turkey sausage (about 6 ounces), casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped (about 8 cups)
1 14.5-ounce can petite diced tomatoes
1 15.5-ounce can chickpeas, drained and rinsed
3/4 cup ditalini pasta (about 4 ounces)
4 cups low-sodium chicken broth

Steps:

Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the croutons and season with pepper.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams

TURKEY MINESTRONE

Turkey Minestrone image

I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 17

Ingredients

2/3 cup chopped onion
2 tablespoons canola oil
1/2 pound lean ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt, optional
Pinch pepper

Steps:

In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. , Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 538mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

MINESTRONE WITH TURKEY

Minestrone with Turkey image

I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. -Angela Goodman, Kaneohe, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
4 cups chicken broth or homemade turkey stock
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup each frozen peas, corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup grated Parmesan cheese, optional

Steps:

In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil. , Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese. Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1251mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

Tips:

Prep your ingredients: Dice the vegetables, mince the garlic, and slice the turkey into bite-sized pieces before you start cooking. This will save you time and make the cooking process smoother.
Use a variety of vegetables: This will give your minestrone a豐富的口感和味道. Some good choices include carrots, celery, onions, zucchini, and tomatoes.
Don't be afraid to experiment with different beans: Cannellini beans, kidney beans, and black beans are all good options. You can also use a mix of beans for a more complex flavor.
Use a flavorful broth: Chicken broth or vegetable broth are both good choices. You can also use a combination of the two.
Season to taste: Add salt, pepper, garlic, parsley, basil, and oregano to taste. You may also want to add a pinch of red pepper flakes for a little spice.
Let the minestrone simmer: This will allow the flavors to meld together and develop. Simmer the soup for at least 30 minutes, or up to 2 hours.
Serve with a sprinkle of Parmesan cheese and a side of bread: This will make your minestrone even more delicious and satisfying.

Conclusion:

Minestrone is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. With a few simple tips, you can make a minestrone that is sure to impress your family and friends. So next time you are looking for a quick and easy meal, give this minestrone with turkey a try.