Chunky Minestrone Soup


Time Taken:

45 minutes




3 garlic cloves

1 large brown onion

2 carrots

Small mugful of frozen peas

Handful of fresh parsley

1 tin of chopped tomatoes

250g diced Turkey thighs (I used half a 500g pack and froze the rest)

Salt and pepper

200g minestrone pasta OR any small pasta (I used macaroni pasta)

1 vegetable stock cube

1 TBsp mixed herbs

750ml boiling water


Crush the garlic cloves. Dice the onion and carrots. 

In a large, deep saucepan, fry the garlic, onion and carrots with oil and a splash of water on a low heat with the lid on for 10 minutes.

Add the chopped tomatoes, stock cube, boiling water and mixed herbs. Season with salt and pepper. Bring to the boil, then simmer for 5 minutes. 

Roughly chop the parsley. Add the turkey chunks, frozen peas and parsley to the pan. Simmer for 15 minutes until the meat and pasta are cooked through. Enjoy!