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Turkey and White Bean Soup Recipe

A hearty, protein-packed soup made with tender turkey, creamy white beans, and wholesome vegetables. Perfect for using up leftovers or preparing a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 4 cups cooked turkey shredded or cubed
  • 2 cans 15 oz each white beans, rinsed and drained
  • 6 cups low-sodium chicken or turkey broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale optional
  • Juice of ½ lemon
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened (5–7 minutes).
  2. Stir in garlic, thyme, oregano, salt, and pepper. Cook 1–2 minutes.
  3. Add turkey and white beans, stirring to combine.
  4. Pour in broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
  5. Stir in spinach or kale during the last 5 minutes of cooking.
  6. Remove bay leaf, add lemon juice, and adjust seasoning.
  7. Serve hot, garnished with fresh parsley.