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Slow Cooker Turkey Meatball Minestrone
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 1/2 cup small pasta such as ditalini
  • 2 cups fresh spinach
  • Grated Parmesan cheese for serving

Instructions
 

  • In a mixing bowl, combine the ground turkey, breadcrumbs, egg, Italian seasoning, salt, and black pepper. Mix gently until just combined, then roll the mixture into 1-inch meatballs and set them aside.
  • Add the diced carrots, celery, onion, and minced garlic to the slow cooker. Pour in the diced tomatoes with their juices, the drained cannellini beans, and the chicken broth. Stir to combine.
  • Gently place the turkey meatballs on top of the vegetables and broth. Cover and cook on low for 6 hours or on high for 3 hours.
  • About 30 minutes before serving, stir in the small pasta. Cover again and cook until the pasta is tender. Stir in the fresh spinach until it wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

If the broth tastes too mild after cooking, add a pinch more Italian seasoning or a dash of garlic powder before stirring in the spinach. Leftovers keep well in the refrigerator for three days and reheat easily on the stovetop with a splash of water to loosen the pasta. For a heartier batch, double the carrots and celery without changing the liquid amount.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl