Description
Summer Minestrone with Turkey Meatballs is a light yet satisfying Italian soup that captures the vibrant flavors of summer vegetables and tender turkey meatballs. This hearty soup features fresh zucchini, cherry tomatoes, spinach, and cannellini beans combined with small pasta in a savory broth. Perfect for lunch or dinner, this recipe offers a comforting and healthy meal option packed with protein and seasonal produce.
Ingredients
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
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 the ground turkey, breadcrumbs, egg, minced garlic, grated Parmesan, chopped parsley, Italian seasoning, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into small meatballs about 1 inch in diameter to ensure quick and even cooking.
- Brown the Meatballs: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the meatballs in batches to avoid overcrowding and brown them for 3 to 4 minutes, turning occasionally for even color. Remove and transfer to a plate once browned.
- Sauté the Base Vegetables: In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften and release their flavors.
- Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini. Cook for an additional 2 minutes, allowing the garlic to become fragrant and the zucchini to soften slightly.
- Add Remaining Soup Ingredients: Pour in the halved cherry tomatoes, chicken or vegetable broth, drained cannellini beans, Italian seasoning, salt, and black pepper. Stir to combine all ingredients well.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Let it cook gently for 8 to 10 minutes to meld the flavors and soften the vegetables.
- Cook Meatballs and Pasta: Return the browned turkey meatballs to the pot along with the small pasta. Simmer according to the pasta package instructions, typically around 7 to 10 minutes, until the pasta is tender and meatballs are cooked through.
- Add Greens and Finish: Stir in fresh spinach and cook for 1 to 2 minutes until wilted. Remove from heat and stir in fresh lemon juice and chopped basil for brightness. Taste and adjust seasoning if necessary before serving.
Notes
- Make small meatballs so they cook quickly and are easy to eat with the soup.
- Use any small pasta you have available such as ditalini, acini de pepe, or orzo.
- Add green beans, corn, or yellow squash for more summer vegetable variety.
- For meal prep, cook the pasta separately and add it when serving to prevent it from absorbing too much broth.
- Ground chicken can be substituted for ground turkey for a slightly different flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course, Dinner, Lunch
- Method: Stovetop
- Cuisine: Italian, Mediterranean
