This Turkey White Bean Soup is a simple, satisfying soup with tender ground turkey, creamy cannellini beans, and fresh spinach in a savory, lemony broth infused with rosemary and thyme. It’s wholesome and comforting with plenty of flavor, while still feeling light and fresh.
This is one of my most uncomplicated soup recipes. While it’s brothy, light, and low in calories, don’t let that fool you. This Turkey White Bean Soup is loaded with protein and fiber to keep you feeling full and satisfied.
Table of contents
Recipe Highlights
- Protein packed: Each serving has 28 grams of protein from lean ground turkey and white beans.
- Excellent source of fiber: Cannellini beans help deliver 8 grams of fiber per serving.
- Light but satisfying: A hearty bowl comes in under 300 calories before toppings.
- Simple ingredients: Everyday vegetables, canned beans, ground turkey, and pantry staples make this an easy soup to pull together.
- Great for meal prep: It reheats beautifully for easy lunches and dinners throughout the week.
Ingredients and Substitutions
- Ground turkey: I use 93% lean ground turkey, which has enough fat to add flavor and keep the turkey tender without making the soup greasy.
- Vegetables: Onion, carrots, and celery create the flavorful base for the soup. Fresh garlic adds another layer of savory flavor.
- Rosemary and thyme: Dried rosemary and thyme add savory, herby flavor to the broth. Crush the rosemary between your fingers before adding it to help release its flavor.
- White beans: Cannellini beans have a soft, creamy texture that’s perfect for this soup. As they simmer, they release a little starch that adds some body to the broth. Great Northern beans are a good substitute.
- Chicken broth: I recommend using low-sodium chicken broth so you can control the amount of salt in the finished soup.
- Spinach: Fresh baby spinach wilts quickly into the soup and adds color and nutrition. Chopped kale can be substituted, but give it a few extra minutes to cook until tender.
- Parmesan cheese: I love the salty, savory bite that freshly grated Parmesan adds, but it’s completely optional. Leave it off to keep this soup dairy-free.
- Lemon: A squeeze of fresh lemon juice at the end brightens the broth and brings all the flavors to life.
How to Make Turkey White Bean Soup
- Brown the turkey. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ground turkey, season with salt and pepper, and cook, breaking it up as it cooks, until browned.
- Add the vegetables and herbs. Add the onion, carrots, and celery and cook until they begin to soften. Stir in the garlic, rosemary, and thyme and cook briefly, until fragrant.
- Simmer the soup. Add the chicken broth and cannellini beans and bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes.
- Add the spinach. Stir in the baby spinach and cook just until wilted.
- Add the lemon. Remove the soup from the heat and stir in the fresh lemon juice.
- Season and serve. Taste and season with additional salt and pepper, if needed. Ladle into bowls and top with freshly grated Parmesan.
Flavor Boost
If you have a Parmesan rind tucked away in the fridge or freezer, add it to the soup along with the broth and beans. Let it simmer with the soup to add another layer of rich, savory flavor, then remove and discard it before serving.
Storage Tips
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors are even better after a day in the fridge.
Reheat: Warm individual portions in the microwave or reheat the soup gently on the stovetop. The beans will continue to absorb some of the broth as the soup sits, so add a splash of chicken broth or water if needed.
Freeze: This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Love a hearty, protein-packed soup? Try our Vegetable White Bean Protein Pasta Soup next!
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Turkey White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound 93% lean ground turkey
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 cup diced yellow onion
- 1 cup chopped carrots, from 2 medium carrots
- 2 celery ribs, diced (roughly ¾ cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 6 cups low-sodium chicken broth
- 2 (15-ounce cans) cannellini beans, rinsed and drained
- 1 Parmesan rind, optional
- 5 ounces baby spinach, or chopped kale
- Juice of 1 lemon, or to taste
- Freshly grated Parmesan, optional for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over MEDIUM heat. Add the ground turkey and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, breaking it up with a spoon, until browned and cooked through. Drain off excess grease, if needed.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes, or until the vegetables begin to soften. Add the garlic, rosemary, and thyme and cook for 1 minute more.
- Add the chicken broth, cannellini beans, and Parmesan rind, if using. Increase the heat and bring the soup to a boil.
- Reduce the heat to LOW, cover and simmer for 20 to 25 minutes to allow the flavors to develop.
- Stir in the spinach and cook for 2 to 3 minutes, or until wilted. If using kale, cook for 5 to 7 minutes, or until tender.
- Remove the pot from the heat. Discard the Parmesan rind (if used) and stir in the lemon juice.
- Taste and season with additional salt and pepper, if desired.
- Serve topped with freshly grated Parmesan, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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