Made with leftover roasted turkey, this turkey and white bean soup is light, brothy, and filled with fresh vegetables. It's perfect for a post-holiday meal or a simple, satisfying lunch to enjoy throughout the week. Use a crusty piece of Dutch oven no-knead bread to soak up the broth so no drop goes to waste!
When I feel like a stuffed turkey the day after Thanksgiving, the last thing I want to do is eat another big meal the following night. However, letting leftovers go to waste isn’t my jam, either.
That’s when I turn to this turkey and white bean soup! It’s made with leftover turkey, cannellini beans, celery, carrots, and fresh kale. You get bonus points if you make your stock from scratch, but a boxed chicken broth or chicken bouillon works, too!
If you weren’t lucky enough to get sent home with leftover turkey, just use Dutch oven shredded chicken or boiled chicken thighs (fresh or frozen). Either way, this turkey, kale, and white bean soup recipe is a winner!
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Why you'll love this recipe
- Easy - After a few minutes of chopping, you basically just dump everything into the pot and let it simmer! It’s just as easy as making Dutch oven chicken noodle soup.
- Quick - You only have to spend 10 minutes of hands-on prep time, and the entire soup is ready to serve in just 40 minutes! You can totally add this recipe to your list of last-minute dinner ideas!
- Flavor - The fresh veggies shine here, with the turkey and white beans added for protein, fiber, and satisfaction. A splash of freshly squeezed lemon juice provides a touch of citrus, brightening the deep, savory taste of the broth.
Ingredients needed
- Onion - For flavor and aroma, onions form the base of the classic mirepoix combination of onions, carrots, and celery. They’re a key ingredient in any great soup recipe!
- Carrots - Use 2-4 large, peeled carrots.
- Celery - You’ll need 4 large celery stalks, diced into half-moon pieces.
- Garlic - Another key flavor-maker! Use fresh garlic cloves and finely mince or press them through a garlic press.
- Lemon juice - Adds a subtle touch of citrus flavor. Lemon is my go-to for brightening savory recipes, which is why I used it in this turkey and white bean soup and my pork tenderloin medallions with Dijon cream sauce.
- Chicken stock - Forms the base of the soup. I prefer chicken stock or chicken bouillon because the flavors are stronger, but chicken broth or even plain water works in a pinch.
- White beans - Added for their mild flavor and soft texture and to bulk up the soup to make it more filling. Choose from navy, cannellini, or great northern beans. If you have any extra cans, throw together this quick and easy white bean Mediterranean salad.
- Leftover cooked turkey - The star of the show! Use whatever combination of white and dark meat you prefer. These air-fried turkey tenderloins would work as well. If you don’t have turkey, feel free to swap it with cooked chicken breast.
- Kale - Remove the leaves from the stems, discard the stems, and rip the leaves into bite-sized pieces. For substitution ideas, take a look at these substitutes for Swiss chard.
*See the recipe card below for a detailed list of ingredients and measurements.
How to make turkey and white bean soup
Recipe rundown
- Sauté the veggies for about 5 minutes.
- Add in the chicken broth and bring to a boil.
- Mix in the white beans and turkey.
- Reduce to a simmer and cook for 20 minutes.
- Stir in the fresh kale.
- Serve and enjoy!
Step-by-step instructions
Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, celery, salt, and pepper. Sauté for about 5 minutes.
Step 2: Stir in the minced garlic and lemon juice. Then add the chicken broth, increase the heat to high, and bring to a boil.
Step 3: Reduce to a simmer and add the canned beans and cooked turkey. Let the turkey and white bean soup simmer for about 20 minutes.
Step 4: Mix in the chopped kale leaves and remove the soup from the heat.
Step 5: Scoop it into bowls and serve while hot!
What to serve with turkey and white bean soup
Serve your turkey, kale, and white bean soup with something light yet filling, such as a simple green salad or crusty garlic bread. And don’t forget toppings like freshly grated parmesan cheese or oyster crackers!
Here are a few ideas for you:
Expert tips
This turkey soup is an easy, one-pot meal you can feel good about! It’s virtually impossible to mess it up, but you should still take a look at these tips and tricks to guarantee you get it right.
- Chop or shred your leftover turkey into bite-sized pieces and avoid adding any skin or fatty sections.
- Adjust the salt and pepper to taste. The sodium content in chicken stock can vary widely from brand to brand. Taste your broth as you go, and add more salt and pepper if desired.
- Finish with fresh herbs. Stir in fresh parsley or thyme right before serving. They’ll add an extra boost of bright, herby flavor.
- Feel free to substitute the broth/stock with plain water if needed. Just keep in mind that you’ll need to add extra salt and pepper to make up for what would have been in the chicken stock.
- You’ll only need half of a large bunch of kale. I like to save the other half to add fresh to the soup throughout the week or use it to make sautéed kale and mushrooms.
How to store, freeze, and reheat
- How to store: Allow the soup to cool to room temperature, then transfer it to a glass, airtight container. Store it in the fridge for 3-4 days.
- How to freeze: Let the soup cool completely, then transfer it to freezer-safe plastic ziplock bags. Lay the soup flat on a freezer shelf and freeze for up to 3 months. Keep in mind that some of the veggies might get mushy during thawing.
- How to reheat: To reheat, warm the turkey soup in a small saucepan on the stove over low heat. Reheat the soup slowly to preserve the flavor and texture.
Frequently asked questions
Yes, this turkey soup is great to make ahead! You can fully prepare this soup and then reheat it as needed throughout the week. I like to keep fresh kale on hand so I can add more before each reheat. Even though kale is a hearty, leafy green, it tends to wilt in the soup after a couple of days.
Yes, however, ground turkey will change the overall texture of the soup. But if that’s all you have, then by all means, give it a try! I recommend browning the ground turkey before sauteeing the vegetables and cooking the rest of the soup. Do not add it to your soup raw!
Dried beans are an option if you plan and prep ahead of time. They need to be soaked for at least 8 hours and then cooked for 2-3 hours. Canned beans are way more convenient and are pretty much always my go-to choice. The only time I choose dried beans is when I'm making this slow cooker 15-bean soup.
Other recipes to consider
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Turkey and White Bean Soup
Made with leftover turkey breast, this turkey and white bean soup is light, brothy, and filled with fresh vegetables. It's perfect for a post-holiday meal or a simple, satisfying lunch to enjoy throughout the week. Use a crusty piece of Dutch oven no-knead bread to soak up the broth, guaranteeing no drop goes to waste!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8, 1 cup servings 1x
- Category: Lunch, Dinner
- Method: stove top cooking
- Cuisine: American
Ingredients
- 1 tablespoon salted butter
- 1 medium onion - diced
- 2-4 large carrots - chopped
- 4 celery stalks - chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cloves garlic - minced
- Juice of ½ lemon
- 6 cups chicken stock/broth
- 2 cups canned cannellini beans - drained and rinsed
- 3 cups cooked turkey - chopped or shredded
- ½ bunch kale - leaves removed from stems and torn into bite-sized pieces
Instructions
- Melt the butter over medium heat in a large Dutch oven or soup pot.
- Add the diced onion, chopped carrots, chopped celery, salt, and pepper. Sauté over medium heat until soft and fragrant, about 5 minutes.
- Stir in the minced garlic and lemon juice.
- Add the chicken stock/broth, increase the heat to high, and bring to a boil.
- Once boiling, reduce to a simmer and stir in the canned beans and cooked turkey meat. Let the soup simmer for about 20 minutes.
- Once the soup is done simmering, mix in the fresh kale leaves (discard the stems).
- Remove the turkey and white bean soup from the heat, scoop it into bowls, and serve warm. Enjoy!
Notes
- Chop or shred your leftover turkey into bite-sized pieces and avoid adding any skin or fatty sections.
- Adjust the salt and pepper to taste. The sodium content in chicken stock can vary widely from brand to brand. Taste your broth as you go, and add more salt and pepper if desired.
- You’ll only need half of a large bunch of kale. I like to save the other half to add fresh to the soup throughout the week or use it to make sautéed kale and mushrooms.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 5.6 g
- Sodium: 790.4 mg
- Fat: 5.3 g
- Carbohydrates: 26.4 g
- Fiber: 4.9 g
- Protein: 30.5 g
- Cholesterol: 58 mg
Katie says
This is the perfect way to use up leftover Thanksgiving turkey.