Description
This Summer Minestrone recipe is a light and hearty Italian-inspired soup perfect for warm-weather dining. Featuring tender turkey meatballs, fresh vegetables, and a touch of lemon juice for brightness, it combines wholesome ingredients in a flavorful chicken broth base. Ready in just 40 minutes and yielding 6 servings, this comforting soup is ideal for a nutritious family meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey breast
- 1/3 cup Panko breadcrumbs
- 1/4 cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
Soup Base
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 1/2 teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 3/4 cup ditalini pasta
- 2 medium zucchini, halved and sliced
- 3 cups baby spinach
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Make the Meatballs: In a large bowl, combine ground turkey, Panko breadcrumbs, Parmesan, minced garlic, dried basil, and crushed red pepper flakes. Season the mixture with kosher salt and freshly ground black pepper. Mix thoroughly until well combined, then roll the mixture into 30-32 small meatballs.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Add the meatballs in batches, browning them for 2-3 minutes on all sides to develop a good crust. Once browned, transfer the meatballs to a paper towel-lined plate to drain excess oil.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Add minced garlic, diced onion, carrots, and celery. Cook for 3-4 minutes until the vegetables are tender and fragrant. Stir in the dried thyme to infuse flavor.
- Simmer the Soup: Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil. Once boiling, stir in the ditalini pasta and browned meatballs. Reduce the heat to a simmer and cook for 10-12 minutes until the pasta is tender and the meatballs are fully cooked through.
- Add Fresh Vegetables: Stir in the sliced zucchini and baby spinach. Continue cooking for 2 more minutes until the spinach wilts and zucchini is slightly tender but still vibrant.
- Finish and Serve: Remove the bay leaves and stir in freshly squeezed lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper to taste. Serve the soup immediately for the best fresh flavor and warmth.
Notes
- For a vegetarian version, substitute the ground turkey with plant-based meat alternatives and use vegetable broth instead of chicken stock.
- You can swap ditalini pasta with any small pasta shape like elbow macaroni or small shells.
- Adjust crushed red pepper flakes based on your preferred spice level or omit for a milder soup.
- This soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
- Adding lemon juice brightens the flavors, but start with half and adjust to taste to avoid overpowering the soup.
