Turkey Minestrone is a great way to use up leftover turkey or even chicken, if you like. The list of ingredients might look intimidating when you first see them, until you see what they are. It’s a pretty simple recipe. It’s tasty Paleo comfort food.
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Ingredients for Turkey Minestrone
2 cup cubed, cooked turkey breast
2 tablespoons olive oil
1 1/2 cup diced carrots
2 medium onions, chopped
2 medium celery ribs, sliced
4 garlic cloves, minced
8 cups chicken broth or stock
2 cups of water
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 teaspoons sea salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 dried bay leaf
3 small zucchini, sliced and quartered
Instructions for Turkey Minestrone
In a Dutch oven saute carrots, onions, and celery in olive oil until onions are translucent. Add garlic, cook and stir one minute more. Add broth, tomatoes, and seasonings.
Bring soup to a boil, reduce to a simmer and cook uncovered until the carrots are tender. Add turkey and zucchini, cook until turkey is heated through and zucchini is crisp tender. Enjoy!


- 2 cup cubed, cooked turkey breast
- 2 tablespoons olive oil
- 1 1/2 cup diced carrots
- 2 medium onions, chopped
- 2 medium celery ribs, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth or stock
- 2 cups of water
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 2 teaspoons sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 dried bay leaf
- 3 small zucchini, sliced and quartered
- In a Dutch oven saute carrots, onions, and celery in olive oil until onions are translucent. Add garlic, cook and stir one minute more. Add broth, tomatoes, and seasonings.
- Bring soup to a boil, reduce to a simmer and cook uncovered until the carrots are tender. Add turkey and zucchini, cook until turkey is heated through and zucchini is crisp tender. Enjoy!