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Slow Cooker Minestrone with Turkey - A Cozy, Hearty Weeknight Soup

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground turkey (1 to 1.25 pounds; 93% lean works best)
  • Olive oil (2 tablespoons)
  • Yellow onion (1 large, diced)
  • Carrots (2 medium, diced)
  • Celery (2 ribs, diced)
  • Garlic (4 cloves, minced)
  • Zucchini (1 medium, diced)
  • Canned diced tomatoes (1 can, 28 ounces; fire-roasted if available)
  • Tomato paste (2 tablespoons)
  • Low-sodium chicken or turkey broth (6 cups)
  • Kidney beans (1 can, 15 ounces, drained and rinsed)
  • Cannellini or great northern beans (1 can, 15 ounces, drained and rinsed)
  • Small pasta (3/4 cup; ditalini, small shells, or elbows)
  • Baby spinach or chopped kale (3 cups loosely packed)
  • Dried Italian seasoning (2 teaspoons)
  • Dried oregano (1 teaspoon)
  • Bay leaf (1)
  • Red pepper flakes (optional, 1/4 teaspoon)
  • Salt and black pepper (to taste)
  • Parmesan rind (optional, 1 piece for simmering) and grated Parmesan for serving
  • Lemon (1, for finishing)
  • Fresh parsley or basil (optional, for garnish)

Method
 

  1. Brown the turkey. Heat olive oil in a large skillet over medium-high. Add the ground turkey, season with salt and pepper, and cook until lightly browned, breaking it into small pieces. Transfer to the slow cooker.
  2. Sauté the aromatics. In the same skillet, add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant. Add this mixture to the slow cooker.
  3. Load the slow cooker. Add diced tomatoes, broth, zucchini, beans, Italian seasoning, oregano, red pepper flakes (if using), bay leaf, and the Parmesan rind if you have one. Stir to combine.
  4. Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until vegetables are tender and flavors have melded.
  5. Add the pasta. About 25–30 minutes before serving, stir in the pasta. Cook until al dente. If the soup looks thick, add a splash of hot water or extra broth.
  6. Finish with greens. Stir in spinach or kale and cook just until wilted, 2–5 minutes. Remove bay leaf and Parmesan rind. Taste and adjust salt and pepper.
  7. Brighten and serve. Squeeze in 1–2 teaspoons of fresh lemon juice to lift the flavors. Ladle into bowls and top with grated Parmesan and chopped herbs.