Crockpot Turkey Minestrone Soup

Crockpot Turkey Ministrone Soup

Click here to download the printer friendly version


FullSizeRender 28.jpg

Crockpot Turkey Ministone Soup

Simply Delicious Crockpot Dish from Eating Clean, Cooking Dirty

  • 1 LBS Ground Turkey  
  • 2 Carrots  
  • 1 Sweet Onion  
  • 1 Celery Stalk  
  • 1 Delicata Squash  (or other squash) 
  • 1/2 LBS Green Beans  
  • 2 Garlic Cloves  
  • 3 Sprigs of Thyme  
  • 16-oz Vegetable Broth  (or Chicken) 
  • 1 28-oz Diced Tomatoes with Basil  
  • 1/4 Cup Sundried Tomatoes (optional) 
  • 2 Bay Leaves  
  • 1 TBS Salt  
  • 1/2 TBS Pepper  




  •  Brown 1 LBS of ground turkey.


  • Crockpot
  • Sauté Pan


  • Place the following ingredients in a crockpot, prepped as instructed and in the order they are listed:
    • Dice 2 carrots, 1 celery stalk and 1 sweet onion.    
    • Cut 1 delicata squash in half, remove seeds, then slice into half-moons.  
    • Slice green beans in half.    
    • Finely chop 2 garlic cloves.  
    • Remove leaves from 3 sprigs of thyme, then chop.
    • Add the browned ground turkey, 2 bay leaves, 1 TBS salt, ½ TBS pepper, 16-oz vegetable broth, 28-oz diced tomatoes, ¼ cup sun-dried tomatoes.
  • Cover and cook on HI for 4 hours, or low for 6.  TIP: I prefer 6 hours.  
  • Portion out and serve, or transfer to a container and refrigerate up to 7 days.


  • Reheat on the stove as desired.

NOTE: this is a great freezer dish.  Double the recipe and freeze half in single servings for the perfect lunch meal.

TIP: Change this up with any ground meat.