Turkey and White Bean Soup
Ground Turkey and White Bean Soup with Lemon and Greens is a healthy and delicious soup that’s full of flavor. It’s easy to whip up. It takes just 40 minutes, yet it tastes like it’s been simmering it all day. The fresh lemon gives the soup a clean, bright finish while white beans adn ground turkey make each bowl hearty and filling.
What Makes This Soup Special
- Texture and Flavor – The texture is perfectly creamy yet light, and the unexpected zing from the lemon brings everything together beautifully.
- Healthy – It’s wholesome enough for a filling meal but refreshing enough to leave you feeling great!
- Versatile – If you like, you can even switch up the ground turkey for ground chicken or beef.
Here is What you Will Need to Make Turkey and White Bean Soup
Ingredient List
- Extra virgin olive oil (butter or avocado oil will work too)
- Onion, diced (all purpose or any variety)
- Celery, diced
- Carrots, diced
- Garlic, minced or garlic powder
- Ground turkey (ground chicken or ground pork are good substitutes)
- Italian seasoning (or oregano and basil)
- Cannellini beans, rinsed and drained
- Can diced green chilies (leave out for a milder version)
- Chicken broth, preferably low sodium
- Baby spinach
- Lemon, juiced
- Sea salt and black pepper to taste
- To Serve: Extra lemon wedges
STEP 1: Heat olive oil in a large soup ot over medium heat. Add the vegetables and cook intil they start to soften. Add the ground turkey.
STEP 2: Cook the ground turkey while stirring with a wooden spoon to break up the meat and the turkey begins to brown.
STEP 3: Stir in the Italian seasoning, beans, chilis and chicken broth. Increase the heat to high, bring to a boil then reduce to medium-low and cover with a lid.
STEP 4: Simmer for 15 minutes; uncover and stir in the greens. Cook until the greens are wilted for another 2 to 3 minutes.
Tips for Making the Best Turkey White Bean Soup
- Brown the turkey well – Let the turkey get a little color before adding the broth for maximum flavor.
- Sweat teh veggies – Keep the heat medium so they soften without burning which will add a sweet flavor to the base.
- Add lemon last – This will keep the flavor bright.
- Adjust the consistency – For thick soup, add water to thin it out. For creamier soup, mash some beans in the pot before simmering.
Variations
This soup is hearty and delicious as is, but if you would like to change it up, here are some ways to make it your own:
Greens – change up the greens and use any combination of kale, chard, spinach, arugula, or escarole.
Herbs – Instead of Italian seasoning, try using thyme or rosemary and garnish with fresh parsley.
Meat – This is a great way to use up leftover turkey or pork. You can also replace ground turkey with any type of ground meat.
Vegetarian – Leave out the meat and use vegetable broth for a vegetarian version.
Pasta – Make it a little more hearty and add 1/2 cup cooked pasta.
Serving Suggestions
Enjoy this soup with crusty bread, garlic bread, a simple salad or cheese toast.
How to Store Leftovers
Let your soup cool to room temperature before transferring it to an airtight container. Store leftovers in the fridge for up to 4 days. When you’re ready to reheat, pour the desired amount into a pot and warm it over low heat, stirring now and then, until heated through. If the soup thickens in the fridge, add a splash of water or broth to loosen it up. You can also freeze cooled soup in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Grab your Free copy
Salad Dressing Cheat Sheet
Make homemade dressing anytime with this cheat sheet!
Recipe FAQs
Great Northern or navy beans are good substitutes for cannellini beans. You can also use kidney or pinto beans.
Yes, all of the listed ingredients are naturally gluten-free. Double check any canned items to be sure.
You Might Also Like These Recipes
Ground Turkey Soup
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion Diced
- 2 Celery Stalks Thinly sliced
- 2 Large Carrots
- 2 Garlic Cloves Minced
- 1 Pound Lean Ground Turkey
- 2 Teaspoons Italian Seasoning
- 1 14 Oz. Can Cannellini beans, rinsed and drained
- 1 4 Oz. Can Green Chilis, Diced
- 4 Cups Chicken Broth
- 3 Cups Baby Spinach
- 1 Medium Lemon Juiced
- Lemon Wedges to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add onion, celery, carrots, and garlic. Add a pinch of salt and pepper. Cook, stirring now and then, until the vegetables start to soften, about 3 or 4 minutes.
- Add ground turkey and use a wooden spoon to break it up as it cooks until it browns slightly, around 4 or 5 minutes.Stir in Italian seasoning, cannellini beans, green chilies, and chicken broth. Raise the heat to bring the soup to a boil, then reduce to medium-low. Cover and let the soup simmer for 15 minutes.
- Uncover and add the spinach and chard. Cook for 2 to 3 more minutes until the greens are wilted.
- Add the lemon juice, then taste the soup and adjust the salt or pepper if needed. Serve hot with extra lemon wedges on the side.
