Best Turkey White Bean Soup Recipes

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

TURKEY-WHITE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauce until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bit-size pieces and set aside.
• When the onion is golden, add tomato paste, cumin and red-pepper flakes to the pot, and sauce until paste darkens, about 1 minuet. Add turkey, garlic, ginger, and 1 t salt if using, breaking up the meat with your spoon, until the turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brother soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens. Add a little water if the broth becomes too reduced.
• Stir herbs and lemon juice into the pot, tase and add more salt, cumin and lemon until the broth is lively and bright-tasting. Server topped with a drizzle of olive oil and more red-pepper flakes, if desired.

TURKEY, WHITE BEAN AND KALE SOUP

Steps:

• In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
• Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.

WHITE BEAN & GREENS SOUP WITH SMOKED TURKEY SAUSAGE

Steps:

• Sauté onion and garlic in olive oil over medium heat until softened, about 5 minutes in a large stock pot. Add sausage and carrots; cook for 2 to 3 minutes. Add spinach; cook until limp and cooked down, about 3 minutes.
• Add chicken broth, beans, and pepperoni. Cover and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes.
• Stir in all but 2 tbsp. cheese , and adjust seasoning to taste.
• Serve soup nice and hot topped with remaining cheese.

TURKEY SAUSAGE, WHITE BEAN & BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
• Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
• Add garlic; cook, stirring, 1 minute.
• Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
• Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
• Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.

TURKEY AND WHITE BEAN SPINACH SOUP

Steps:

• In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
• Add the chicken broth to the pot and bring to a gentle boil.
• Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
• Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
• Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
• Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)

SLOW-COOKED TURKEY WHITE BEAN SOUP

Steps:

• Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

TURKEY WHITE BEAN SOUP

Steps:

• Directions Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).