Recently I shared Italian wedding soup and Instant Pot lentil soup, two favorites that I’ve been making on repeat! Today it’s another favorite: turkey white bean soup with kale. This is a recipe that I’ve actually been meaning to share for quite a while now. I remember making it a few years back for a neighbor who had just had a baby boy. She’s about to have another baby, so that tells you something. Better late than never, right? This soup is full of ground turkey, creamy white beans, tomatoes and wilted, tender kale. It’s got a distinctly Italian vibe to it, with the seasonings and ingredients we’re using. I also love that it’s just some simple ingredients - cause especially right now with all the craziness in the world, I need simple. And yet it’s so flavorful and hearty, warm and comforting. I need those things right now, too. Like most soups, this also freezes great. I love being able to tuck some extra homemade soup away in the freezer for another day. Kinda like a little gift to my future self. It’s actually one of the first recipes I made last month, when we had to start staying at home, to put away in the freezer. (You can also check out 15+ healthy soup recipes for more inspiration.) OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make this ground turkey white bean soup. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Turkey: I use a 93% lean ground turkey, but 90% or even 85% lean would be fine too. I don’t recommend 99% lean ground turkey breast; it doesn’t have much flavor. Also, depending on which store I’m at, a package of ground turkey is either 1 pound or 1.3 pounds. Either one works here. Tomatoes: You can use a can of regular diced tomatoes or use fire-roasted diced tomatoes for a little extra oomph. Beans: The recipe calls for cannellini beans, which I love for how soft and creamy they are, but you could substitute Great Northern beans or another favorite bean if you prefer. Kale: Kale is a nice hearty green to use here. You could also swap in some spinach if you prefer, but it’ll wilt down a lot more.
I’m all about the substitutions always - cause I love for you guys to be able to adapt a recipe and make it your own - but man, that’s super important these days, isn’t it? One more tip: If you have a Parmesan cheese rind in your fridge or freezer, this is a great soup to throw it in for! Add it with the tomatoes, beans and broth so it can simmer away. Also, I should mention that while I highly recommend the Parmesan cheese, you could certainly leave it out if you need this recipe to be dairy-free. (Nutritional yeast would be a good substitute in that case.) As is, this recipe is gluten-free and fairly low-carb too. OK, let’s get ready to eat!
Serving Ideas:
- It’s certainly hearty enough on its own, but you could serve this with some rolls, fresh bread or biscuits if you like. My Parmesan herb drop biscuits would be a great pairing too.
- You can also add some oyster crackers to the soup if you love those. Got leftovers? You lucky thing.
Storage Tips:
- Allow the soup to cool down then refrigerate or freeze. The soup will keep, in a covered container, in the refrigerator for up to 5 days.
- To freeze, place the soup in a freezer-safe bag or container and seal tightly. Label your container or bag and add the date. Freeze for up to 6 months.
- To defrost, place your container in the refrigerator overnight. (If you froze a large portion, it may take up to 2 days to thaw completely.)
- Reheat the soup in a pot on the stove until warmed through. I hope you give this a try soon for a delicious, comforting and healthy soup. Enjoy! XO, Kathryn P.S. Check out these other easy ground turkey recipes for more cooking inspiration. You can also sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you! Turkey: I use a 93% lean ground turkey, but 90% or even 85% lean would be fine too. I don’t recommend 99% lean ground turkey breast; it doesn’t have much flavor. Also, depending on which store I’m at, a package of ground turkey is either 1 pound or 1.3 pounds. Either one works here. Tomatoes: You can use regular diced tomatoes or fire-roasted diced tomatoes. Beans: The recipe calls for cannellini beans, which I love for how soft and creamy they are, but you could substitute Great Northern beans or another favorite bean if you prefer. If you have a Parmesan cheese rind in your fridge or freezer, this is a great soup to throw it in for! Add it with the tomatoes, beans and broth so it can simmer away.
Storage tips for leftovers:
Allow the soup to cool down then refrigerate or freeze. The soup will keep, in a covered container, in the refrigerator for up to 5 days.To freeze, place the soup in a freezer-safe bag or container and seal tightly. Label your container or bag and add the date. Freeze for up to 6 months.To defrost, place your container in the refrigerator overnight. (If you froze a large portion, it may take 2 days to thaw completely.)Reheat the soup in a pot on the stove until warmed through.
