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–+ servings
Hearty vegetable and chicken soup with greens and carrots in a white bowl.

Easy Turkey White Bean Soup (Stovetop or Dutch Oven Recipe)

Amber Bondar
This Easy Turkey White Bean Soup is a hearty, no-fuss dinner that makes the most of leftover turkey and ready-made broth. Filled with vegetables, tender turkey, kale, and white beans, it’s a quick stovetop meal that’s wholesome, warming, and full of flavor. Perfect for using up your homemade bone broth or rotisserie chicken after the holidays.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Canadian
Servings 6
Calories 264 kcal

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.
 

Nutrition

Calories: 264kcalCarbohydrates: 18gProtein: 33gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 63mgSodium: 618mgPotassium: 766mgFiber: 7gSugar: 4gVitamin A: 10095IUVitamin C: 24mgCalcium: 125mgIron: 3mg
Keyword Kale, Leftover Uses, spinach, turkey
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