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Slow Cooker (Ground Turkey) Minestrone Soup

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5 from 1 review

  • Prep Time: 30 minutes
  • Cook Time: 6 hours on low
  • Total Time: 0 hours
  • Yield: 12 servings 1x


A colorful, healthy and brightly flavored soup that is full of vegetables, basil, beans, pasta, and ground turkey. Let this soup simmer all day in your slow cooker and enjoy a warm bowl of deliciousness for dinner.


  • 1 pound ground turkey
  • 3/4 tsp salt
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 yellow or white onion, diced
  • 4 garlic cloves, minced
  • 2 ribs of celery, sliced into quarter inch pieces
  • 1 large carrot, grated or sliced
  • 1/2 pound fresh green beans, trimmed and cut into 1 inch pieces
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can petite diced tomatoes
  • 6 cups of water and 2 Tbsp Better Than Bouillon Chicken Base (OR 6 cups chicken broth)
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup ditalini pasta (or other pasta of your choice)
  • 2 Tbsp chopped fresh basil or 2 Tbsp of squeeze tube basil
  • Parmesan, for serving


  1. In a pan over medium heat break up the ground turkey with a wooden spoon. Add in the salt, basil and oregano. Add in the onions and garlic. Brown the ground turkey for about 5 minutes. Transfer to a large slow cooker.
  2. Add in the celery, carrots, beans, crushed tomatoes, diced tomatoes, chicken broth, kidney beans and black beans.
  3. Cover and cook on low for 6 hours.
  4. If you will be eating all the soup in one day you can add the dry pasta into the slow cooker and cook on high until it is al dente. This will probably take about 15-20 minutes. If you will not be eating the entire batch of soup and will have leftovers I would suggest cooking the pasta until al dente on the stove top according to package directions. Then add a little pasta to each individual’s bowl. This way the pasta won’t get totally bloated and suck up all the broth.
  5. Stir in the fresh basil. Ladle into bowls and top each serving with a tablespoon of parmesan cheese.


This makes a lot of soup! About 16 cups. You can halve this recipe if you’d like. The only issue with that is having half a can of tomatoes, half a can of beans, etc. Plan to have leftovers or serve this soup to a large crowd.

I used my 6 quart oval Kitchenaid slow cooker.*

Get the INSTANT POT version of the recipe here

  • Category: Soup
  • Method: Slow Cooker