Ingredients
Scale
- 1 lb lean ground turkey or pre-cooked rotisserie chicken (shredded)
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 box (32 oz) low-sodium chicken bone broth
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Optional: Shredded parmesan cheese for topping
Instructions
- Place the lean ground turkey or shredded chicken at the bottom of the slow cooker. Add the drained Cannellini beans, crushed tomatoes, and frozen mixed vegetables on top. Pour in the chicken bone broth until all ingredients are submerged. Sprinkle the Italian seasoning, garlic powder, and onion powder over the mixture. Stir gently to distribute the spices throughout the liquid.
- Cover the slow cooker with its lid. Set the temperature to “Low” and cook for 6 to 8 hours, or set it to “High” for 3 to 4 hours. If you are using raw ground turkey, ensure the meat is fully cooked and broken into small crumbles halfway through or at the end of the cooking process. The long, slow simmer allows the flavors of the tomatoes and herbs to meld perfectly with the protein.
- About 10 minutes before serving, stir in the fresh baby spinach. The heat from the soup will wilt the spinach almost instantly, preserving its bright green color. Taste the soup and add salt and black pepper as needed. Ladle the hot soup into deep bowls. Top each serving with a sprinkle of parmesan cheese if desired, and serve alongside a piece of crusty bread for the ultimate cozy winter experience.
- Cook Time: 6 hours 5 minutes