This turkey, bean and pasta soup is the perfect blend of nutrients to make a make a balanced meal – and it tastes great re-heated, too

Wouldn’t it be nice if we all had hours to spend in our kitchen cooking every day? I often think back to my life as a single, 20-something, when I had time to experiment with recipes. I would spend hours experimenting with new recipes. Three kids and a career later, I feel accomplished when I shower and comb my hair.

Living healthy on the go involves finding recipes that are quick, easy and nourishing – even better if you can get all of that in one meal. That’s exactly what makes this hearty, homemade soup a homerun. It’s packed full of lean protein, healthy carbohydrates and phytonutrients, while keeping the fat content low..

Load your insulated food jar with a serving or two, then head out the door with a wholesome meal.

Turkey, Bean and Pasta Soup

This turkey, bean and pasta soup is the perfect blend of nutrients to make a make a balanced meal – and it tastes great re-heated, too. 
Author: Heather Mangieri, RDN


  • 1 pound Ground Turkey Meatball Recipe
  • 1 small Onion Meatball Recipe
  • 2 tsp Minced Garlic Meatball Recipe
  • 1 tsp Oil Meatball Recipe
  • 1/4 tsp Black Pepper Meatball Recipe
  • 4 1/2 cups Whole Wheat Pasta
  • 1 can Cannelloni Beans
  • 1 can unsalted Stewed Tomatoes
  • 4 cups Ray Aby Spinach
  • 2 cups Water
  • 4 cups Low Sodium Chicken Broth
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 tsp Salt


  • Cook pasta according to the directions. Set aside.
    Combine the ground turkey, diced onion, minced garlic and pepper in a large bowl. Mix well. Roll into mini meatballs and set on parchment paper.
    In a large pot, combine water, low-sodium chicken broth, salt, stewed tomatoes and cannellini beans. Bring to a boil.
    Heat oil in a large sauté pan. Add the mini meatballs to the oil and brown on all sides. Once sautéed, add turkey meatballs to the soup pot. Reduce-heat and simmer for 20 minutes to combine flavors.
    Add spinach. Simmer an additional 10 minutes.
    Add cooked pasta to the soup, stir and serve immediately. Sprinkle with shredded mozzarella.
    *To prevent the pasta from over-cooking, do not add to the soup until the very end. If you are making this soup for the entire week, I recommend storing the pasta separately, then adding to the soup right before eating.
    *Dairy-free: Omit cheese
    *Gluten-free: substitute gluten-free pasta


  • Nutrition Facts (per serving): 310 Calories, 37 Carbohydrates, 8 Fiber, 30 Protein, 6 Total Fat, 3 Saturated Fat, 600 mg Sodium, 4 mg daily iron, 208 mg daily calcium, 225 mg daily potassium.
  • Meal Planning Serving:  = 2.5 CHO; 4 PRO; 1 FAT

DID YOU MAKE THIS RECIPE? Tag @heathermangieri on Instagram and hashtag it #HeatherMangieriNutrition

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