If you’ve already made turkey bone broth after the holidays, this easy turkey-white-bean soup is the perfect next step. It’s hearty, full of vegetables, and comes together in under an hour — no slow cooker required. By starting with ready-made broth (homemade or store-bought), you skip the all-day simmer and still get that slow-cooked flavor. A quick sauté of onions, carrots, and celery forms the base. From there, everything goes right into the pot — tender turkey, white beans, kale, and spinach — for a comforting, high-protein soup that feels homemade without the wait.
After sharing my Turkey White Bean Soup in the Ninja Foodi PossibleCooker Pro, I realized not everyone wants (or has time for) an all-day slow simmer. Sometimes you’ve already done the heavy lifting — you’ve made the broth or grabbed a good carton from the store — and now you want an easy meal that uses it up. This version is exactly that: fast, simple, and flexible. It’s also a great way to use that frozen turkey bone broth in your freezer.
Suppose you haven’t made your turkey broth yet. In that case, you can start with my Homemade Turkey Bone Broth (Stovetop Version) — it’s in the same article, right before the Cream of Turkey & Rice Soup variation. That way, you can make all three recipes in one go and waste nothing from your holiday turkey.
Why You’ll Love This Easy Turkey White Bean Soup
Quick & easy: Just sauté, simmer, and serve — it’s ready in under an hour.
Flexible ingredients: Use what’s on hand — any white bean, any leafy green, any leftover turkey.
Comforting flavor: Turkey, beans, and greens in savory broth with a touch of Italian herbs.
A Taste of Canadian Food History: Soups, Stocks & Second Servings
In Canada, soups and stews have always been a way to stretch ingredients through the long, cold months. From pea soup in Quebec to prairie vegetable chowders, every region has its version of a “second meal” made from yesterday’s roast.
Turkey fits perfectly into that story — a big holiday bird turned into broth, then into something new and nourishing. Recipes like this turkey white bean soup reflect that resourceful, homey cooking style that’s always been part of Canadian kitchens: simple, filling, and built from what’s already there.
Let’s Make This Easy Turkey White Bean Soup
Start by heating the olive oil in a large pot (I used my Dutch oven) over medium heat. Add a diced onion, two chopped carrots, and two diced celery stalks — your classic mirepoix base. Cook for about five minutes, stirring often, until the vegetables are softened and fragrant.
💡 Tip: This is the same veggie base I use in my How to Freeze Mirepoix for Soup Starters guide — perfect if you like to prep your soup starters ahead of time.
Next, pour in about eight cups of turkey bone broth, or use chicken broth if that’s what you have on hand. Stir in half a teaspoon each of salt and pepper, two teaspoons of Italian seasoning, and one teaspoon of dried chives, if you’d like a little extra onion flavor. Bring everything to a gentle simmer so the seasonings blend into the broth.
Once the broth is simmering, add two cups of chopped cooked turkey, one drained and rinsed can (540 ml / 19 oz) of white kidney beans, and about two cups of chopped kale or spinach. Let the soup cook for ten to fifteen minutes, just until the vegetables are tender and the flavors have melded.
Add the greens toward the end so they stay bright and fresh, then taste and adjust your seasonings before serving.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Olive oil — Helps soften the vegetables and build flavor at the start of cooking. A small amount brings everything together and adds richness.
Onion — Adds natural sweetness and depth. When simmered, it builds that classic homemade soup flavor base.
Carrots — Their subtle sweetness balances the savory broth and gives the soup a beautiful color.
Celery — Provides a mild bitterness and fresh herbal note that rounds out the mirepoix trio perfectly.
Turkey bone broth — The heart of this soup. Rich in flavor and protein, it turns a few ingredients into a comforting, nutrient-dense meal.
Salt — Brings all the flavors forward without overpowering the broth’s natural savoriness. Windsor salt is excellent for your table and soups.
Black pepper — Adds a soft heat and a bit of depth to the otherwise gentle flavor profile.
Italian seasoning — This mix of herbs instantly adds warmth and aroma. Oregano and thyme are especially lovely with turkey.
Dried chives (optional) — Offers a light onion flavor without overpowering the vegetables; it’s a nice finishing touch.
Cooked turkey — The star of the soup. Tender pieces of leftover roast turkey soak up the broth and stay juicy when simmered briefly.
White kidney beans — Add creaminess and mild nuttiness while making the soup extra hearty and filling. I always use the Unico brand for beans. Firm and tasty, they never disappoint.
Kale — Adds earthy flavor and structure to the soup. It holds up beautifully in hot broth without going limp.
Spinach — Brings a fresh, slightly sweet flavor and soft texture that balances the heartiness of the beans and turkey.
Substitutions And Add-Ins For This Turkey White Bean Soup
Turkey — Swap with rotisserie chicken or even leftover roast chicken. It’s just as flavorful and cuts prep time to nearly zero.
Broth — You can use chicken broth or vegetable broth if you don’t have turkey stock. The flavors will still be balanced and comforting.
White kidney beans — Try cannellini beans, navy beans, or great northern beans for a similar texture and flavor.
Kale — Replace with Swiss chard for a slightly earthier taste and firmer texture that holds up well when reheated.
Spinach — Substitute with baby spinach for quicker cooking, or Swiss chard if you prefer a more substantial green.
Italian seasoning — Combine oregano, basil, and thyme if you’re out of the premixed blend.
Dried chives — Use green onions, leeks, or onion powder for a similar mild onion note.
Extra vegetables — Add zucchini, corn, or peas to brighten things up or increase the soup’s volume.
Hearty add-ins — Stir in cooked pasta, rice, or farro for a thicker, stew-like consistency that turns this into a one-pot meal.
Expert Tips, Serving And Storing Suggestions For The Turkey Soup
Tip #1: Don’t rush the mirepoix. Take your time sautéing the onion, carrot, and celery until they’re lightly golden and fragrant. This builds a deeper flavor base before you even add the broth.
Tip #2: Add kale early, spinach last. Kale needs time to soften, so add it about 10–15 minutes before the soup finishes simmering. If you’re using spinach or Swiss chard, stir them in right at the end—they’ll wilt quickly and stay bright.
Tip #3: Rotisserie shortcuts work beautifully. Using rotisserie chicken instead of leftover turkey gives you that same roasted flavor. It makes this recipe even faster for weeknight cooking.
Serve the turkey white bean soup hot with a slice of crusty bread or a batch of Cornbread Biscuits — the buttery crumb is perfect for soaking up every drop of that savory broth. The whole family loves this tasty soup right after the holidays as a new way to use up leftover turkey.
Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. For more extended storage, freeze in individual portions for up to 3 months. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen it if needed — the beans can thicken the soup slightly after chilling.
Easy Turkey White Bean Soup (Stovetop or Dutch Oven Recipe)
Equipment
- Dutch Oven Soup Pot
- Cutting board
- measuring cup
- knife
- Tablespoon
- Teaspoon
Ingredients
- 4 Cups Cooked Turkey Reserved From Carcass From Holiday Bird
- 5 Cups Bone Broth Or Boxed Stock
- 1 Med Red Onion Chopped
- 2 Cups Celery 3 Stalks Cut Up
- 2 Cups Carrots Cut Up
- 2¼ Cups White Kidney Beans Canned And Drained
- 2 Cups Black Kale Chopped Coarse
- 2 Cups Baby Spinach Whole Leaves
- 2 Tbsp Italian Seasoning
- 2 Tsp Dried Chives
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 2 Tbsp Olive Oil
Instructions
- In a large Dutch oven or soup pot, heat 1–2 tablespoons of olive oil over medium heat.2 Tbsp Olive Oil
- Add mirepoix mix of onion, carrots, celery and saute until soft.1 Med Red Onion, 2 Cups Celery, 2 Cups Carrots
- Add kidney beans (drained) and spices. Stir before adding the bone broth.5 Cups Bone Broth, 2¼ Cups White Kidney Beans, 2 Tbsp Italian Seasoning, 2 Tsp Dried Chives, ½ Tsp Salt, ½ Tsp Black Pepper
- Add chopped kale and whole baby spinach leaves let cook for 10 minutes.2 Cups Black Kale, 2 Cups Baby Spinach
- Stir in the cooked turkey and heat through before serving.4 Cups Cooked Turkey
Notes
Amber’s Notes for the Perfect Soup
The best soups aren’t complicated — they’re about building flavor in layers and knowing when to give the pot a little extra care. This Turkey White Bean Soup comes together fast, but a few simple tweaks can make it even better. Start with real aromatics.Whether you’re chopping fresh onion, carrot, and celery or using a frozen mirepoix starter, don’t rush this step. Let the vegetables soften slowly; that’s where the soup gets its flavor base. Season in layers.
Add a small pinch of salt early on, another after adding broth, and adjust once more before serving. It’s the difference between a flat soup and one that tastes rich and balanced. Keep the simmer gentle.
Once your ingredients are in, lower the heat and let it quietly bubble away. A rolling boil makes the broth cloudy and can toughen the turkey. Add greens with care.
Kale needs a few minutes to soften, while spinach wilts almost instantly. Add kale about five minutes before serving, and stir in spinach just before ladling. Adjust the broth as needed.
If you have more mouths to feed adding more broth can stretch this soup without comprising it’s flavor.
