Description
Summer Minestrone with Turkey Meatballs is a light yet satisfying Italian-inspired soup that blends tender turkey meatballs with fresh summer vegetables, beans, and small pasta. This vibrant soup features zucchini, cherry tomatoes, spinach, and aromatic herbs, offering a comforting meal perfect for warm weather while still being nutritious and flavorful.
Ingredients
For the Turkey Meatballs
- 1 pound ground turkey
- ¼ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1½ cups cherry tomatoes, halved
- 6 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- ¾ cup small pasta such as ditalini
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, Parmesan cheese, parsley, Italian seasoning, salt, and black pepper until evenly mixed.
- Form Meatballs: Shape the mixture into small meatballs about 1 inch in diameter for quick cooking and easy eating.
- Brown Meatballs: Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the meatballs in batches, browning them for 3–4 minutes while turning frequently to get an even color. Remove and set aside on a plate.
- Sauté Base Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes until vegetables start to soften, stirring occasionally.
- Add Garlic and Zucchini: Add minced garlic and diced zucchini to the pot. Cook another 2 minutes until fragrant and zucchini begins to soften.
- Add Tomatoes, Broth, Beans, and Seasoning: Stir in cherry tomatoes, broth, rinsed cannellini beans, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce heat and let the soup simmer gently for 8–10 minutes to meld flavors.
- Add Meatballs and Pasta: Return the browned turkey meatballs to the pot and add the small pasta. Simmer according to the pasta package’s cooking time until pasta is tender and meatballs are fully cooked.
- Add Spinach and Finish: Stir in fresh spinach and cook for 1–2 minutes until wilted. Then stir in fresh lemon juice and chopped basil. Taste the soup and adjust seasoning if needed before serving.
Notes
- Make small meatballs for quicker cooking and easier soup eating.
- Any small pasta shape can be used according to preference or availability.
- Enhance the soup with extra summer vegetables like green beans, corn, or yellow squash for variety.
- For meal prep, cook pasta separately and add it when serving to avoid it absorbing too much broth.
- Ground chicken can be substituted for the turkey meatballs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course, Dinner, Lunch
- Method: Stovetop
- Cuisine: Italian, Mediterranean
