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Minestrone Turkey Soup

Hearty rich minestrone turkey soup with Italian notes of warmth and home-ness. Can easily be prepared vegan/vegetarian.
Total Time45 mins
Course: Main Course, Soup
Cuisine: European, Italian
Servings: 8 people


  • 1 onion head minced
  • 1 garlic clove finely diced
  • 2 medium carrots
  • 2 medium zucchinis
  • 1 red bell pepper
  • 4 oz/ 100g mushrooms sliced
  • 1 cup rigatoni pasta
  • 1 can cannellini beans
  • 1 turkey drumstick large
  • 4-6 cups of water or more as needed
  • 3 tbsp olive oil extra virgin
  • Sea salt to taste
  • Black pepper to taste
  • 1/3 cup parsley minced


  • Wash all vegetables, peel and cut into small cubes. Place in a pan with lid, then drizzle with olive oil. Simmer for 5-8 min on medium to low heat while stirring frequently to prevent burning. Then set aside.
  • In a separate pan with lid, place turkey drumstick and cover with cold water. Bring to a boil, then let cook on low heat. Then remove boiled turkey drumstick, let cool and separate meat from bones. Finally, cut meat into small pieces and add to veggie pot.
  • Use the water where turkey was cooked and add broth to vegetable-turkey pot. Then add salt, pepper & rigatoni pasta and cook until vegetables are soft and pasta is ready.
  • 10-15 min before the soup is cooked, add cannellini beans from can (without can water) and chopped parsley. Stir to combine and simmer until fully cooked. Enjoy warm.


-> Hearty, rich on taste and kid-friendly meal; Can easily be made vegetarian/vegan; It's also gluten-free if gluten-free pasta is used;