Slow cooker turkey meatball minestrone

SmartPoints® value per serving
Total Time
6 hr 10 min
10 min
6 hr
A pillar of Italian comfort food, minestrone is a classic vegetable soup that typically features pasta, bean or sometimes both. Our version features a load of fresh vegetables, filling kidney beans and deliciously fun meatballs. This is a family-friendly one-dish meal that works well for a weeknight dinner or larger family gatherings. The four servings can easily double in about the same amount of prep and cook time. The blend of rosemary and oregano give this soup a heady aroma that will bring everyone to the table hungry. Serve with some crusty bread to sop up all the tasty broth. Leftovers will be even better the next day and this soup freezes well for up to 3 months. If more vegetables are in order, stir in some fresh spinach to the finished soup until wilted.


Fat free reduced sodium vegetable broth

4 cup(s)

No salt added canned crushed tomatoes

2 cup(s)

Frozen cut green beans

8 oz, cut into 1-inch pieces

Button mushrooms

8 oz, sliced

Canned kidney beans

1 cup(s), drained and rinsed

Fresh tomato(es)

1 medium, chopped

Uncooked carrot(s)

½ cup(s), thinly sliced

Uncooked red onion(s)

cup(s), chopped

Minced garlic

1 Tbsp

Dried oregano

1 tsp

Dried rosemary

1 tsp

Dried thyme

1 tsp

Table salt

½ tsp

Uncooked 99% fat-free ground turkey breast

¾ pound(s)

Whole wheat breadcrumbs

¼ cup(s), seasoned


  1. Stir the broth, crushed tomatoes, green beans, mushrooms, beans, fresh tomato, carrots, red onion, garlic, oregano, rosemary, thyme, and salt in a 5- to 6-quart slow cooker.
  2. Mix the ground turkey and breadcrumbs in a small bowl until uniform. With cleaned but still fingers, form the mixture into 12, small, round balls (about 2 tablespoons each), dropping these into the soup as they are prepared.
  3. Cover and cook on low for 6 hours, or until the meatballs are cooked through.
  4. Serving size: 2 3/4 cups.