Turkey and White Bean Spinach Soup
Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied!
This soup is so perfect for Fall and Winter, and easy to double and freeze for an easy, protein-packed lunch.
Nothing beats the convenience of some thoughtful meal prep, my freezer is loaded with my favorite soups for the upcoming chilly season, and I couldn’t be happier about it.
Homemade Chicken Broth:
Homemade chicken broth is easy to make at home and makes your soups and stews taste twice as good:
-Take a leftover chicken carcass (even a small rotisserie chicken is great for this), and place the bones and all of the scraps into a medium/large pot.
-Add enough water to cover the chicken by an inch or so. Add in any onions/celery if you have them.
-Cover the pot, leaving a small crack for steam to escape and simmer for an hour or two.
-Place a fine mesh strainer over another large pot and pour the mixture into the strainer, allowing the broth to seep through the strainer into the pot. The remains in the strainer can be discarded.
-Allow the chicken broth to cool and freeze for your future soup needs!
Can You Freeze Leftovers?
This soup is excellent for freezing since it doesn’t contain a creamy broth.
What Can Be Used Instead of Spinach?
Feel free to toss in some fresh kale, green beans, or Bok Choy (Asian cabbage), instead of spinach if preferred.
What Can Be Used Instead of Ground Turkey?
Ground beef or sausage are also similar meats that are great in this soup. You can even do a combination of several meats.
For ultimate convenience, you could dice up a rotisserie chicken as well.
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- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ cup diced yellow onion
- 4 cups chicken broth
- Salt/pepper to taste
- 1 pound ground turkey
- 1 Tablespoon lemon juice
- ½ teaspoon thyme
- 2 cups fresh spinach
- 15.5 oz. Cannellini Beans drained/rinsed
- ¼ cup Parmesan shaved, to garnish
- 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 light 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!)