Freezer-Ready Italian Turkey & Vegetable Soup

Freezer-Ready Italian Turkey & Vegetable Soup

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This freezer-ready Italian turkey and vegetable soup is easy to prep and perfectly preserved using the NESCO VS-22 Liquid Vacuum Sealer Featuring Liquidlock. locks in freshness and flavor, making slow-cooker dinners simple on busy days.

Your Key Ingredient:

Ingredients:

  • 1 lb Italian ground turkey
    (If unavailable, substitute regular ground turkey or Italian ground sausage)

  • 1 (15 oz) can red kidney beans, drained and rinsed

  • 1 small yellow onion, diced (about 1 cup)

  • 1 lb carrots (about 8 large), peeled and diced (about 3 cups)

  • 5 oz baby spinach (about 3 handfuls)

  • 1 (24 oz) jar marinara sauce (Prego Traditional recommended)

  • 32 oz chicken broth (4 cups) — added day of cooking

Instructions:

To Cook

  1. Thaw overnight in the refrigerator or place the sealed bag in cold water until thawed.

  2. Transfer contents to a crockpot and add 4 cups chicken broth (or water if using bouillon).

  3. Cook on LOW for:

    • 6 hours in a 6-quart slow cooker

    • 8–10 hours in a 4-quart slow cooker

  4. Break apart the turkey, stir well, and continue cooking until heated through.

To Vacuum Seal & Freeze

  1. Label your Nesco vacuum sealer bag with the recipe name and date.

  2. Add all ingredients except the chicken broth.

  3. Place the open end of the bag into the Nesco VS-22 and use the gentle or liquid-friendly setting to safely vacuum seal without crushing ingredients.

  4. Lay flat and freeze for up to 3 months.