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Turkey-White Bean Soup

Packed with veggies, turkey, color and nutrition, this hearty soup will warm ’em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. —Mary Relyea, Canastota, New York
  • Total Time
    Prep: 20 min. Cook: 40 min.
  • Makes
    6 servings (2 quarts)


  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) whole tomatoes in puree, cut up
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups shredded carrots
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 package (6 ounces) fresh baby spinach, chopped
  • 1-1/2 cups cubed cooked turkey breast
  • Shredded Parmesan cheese, optional


  • 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.
Nutrition Facts
1-1/3 cups: 233 calories, 3g fat (0 saturated fat), 30mg cholesterol, 893mg sodium, 32g carbohydrate (6g sugars, 9g fiber), 20g protein.

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  • cynandtom
    Feb 17, 2020

    Healthy, simple, and delicious. The only change I made was adding fresh thyme that I had on hand, instead of rosemary, and a little freshly ground nutmeg, when I added the spinach.

  • Debbie
    Dec 2, 2019

    Since we just celebrated Thanksgiving I made a rich turkey broth with the left over turkey bones. I sautéed 1 white onion in garlic olive oil and added two sweet Italian sausages cut into chunks. I had frozen tomatoes from my garden defrosted so I used those instead of canned. I too chopped the carrots and didn’t add the spinach. I also put in about 4 cups of Turkey. Absolutely delicious and I liked the Parmesan cheese added to the bowl.

  • sdipiazza
    Aug 23, 2015

    I didn't have any turkey or spinach so used 8 oz. of chicken breast diced and sauteed and Brussels sprouts, chopped, and sliced carrots rather than shredded. I used powdered chicken bouillon instead of the broth. I think more veggies could be used, zucchini or yellow squash as well as the spinach. I used great northern beans instead of kidney or cannelloni beans.. This is a very forgiving recipe. You can used anything you have on hand. It was really delicious.

  • kdukid
    Aug 21, 2010

    No comment left

  • themrsh
    Jul 21, 2010

    The flavor of this soup is AMAZING. Usually soups are too bland for me. I pretty much followed the directions. I subbed two 14oz cans of petite diced tomatoes and I was a bit shy on turkey so I added about 1c of chicken. To save time I used my food processor and chopped 2c of baby carrots and then I ran my spinach through the food processor too. This made the spinach really small and my husband thought it was herbs. :-) Definitely a keeper and even better the next day.