This Lemony Turkey Bean Soup features turkey, white beans, leafy greens, and plenty of fresh herbs simmered in a savory, tangy broth. It’s a hearty yet light one-pot comfort food packed with flavor!
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Looking for more hearty soup recipes? Check out my Easy Leftover Chicken Soup, Spicy Lentil Soup, Instant Pot Bean Soup with Pesto, and Egg Roll Soup.
There’s nothing like a steaming bowl of this Lemony Turkey Bean Soup when it’s cold outside. It’s a feel-good meal with no shortage of nourishing ingredients and fresh herbs to brighten your spirits during a long and cold winter. It even comes in handy after Thanksgiving, turning the leftover turkey into the ultimate soup for the soul.
If you don’t have a fridge full of leftover turkey, no worries—ground turkey works just as well. Combining it with creamy white beans, aromatic veggies, leafy greens, broth, and the fresh herbs of your choice creates a satisfying dish that’s as nutritious as it is delicious.
The turkey packs in lean protein, while the beans, greens, and veggies add fiber, vitamins, and minerals.
Ingredients
- Olive oil
- Aromatics and vegetables – Onion, carrots, fennel, garlic, and ginger are sautéed in the soup for layers of complex, savory flavors. Want to experiment with the flavors? Use parsnips instead of carrots and celery instead of fennel.
- Tomato paste
- Spices – Ground cumin and red pepper flakes bring warm and earthy notes that complement the turkey and beans.
- Ground turkey – This lean protein keeps the soup hearty yet light. Ground chicken, pork, lean ground beef, or leftover shredded turkey or chicken also work beautifully.
- Chicken stock
- White beans – Canned white beans, such as cannellini, navy, or great northern beans, make the soup hearty and filling. Chickpeas will also work but they aren’t as soft.
- Baby spinach leaves
- Fresh herbs – The herbs in this soup are totally up to you! Fresh parsley, basil, dill, rosemary, thyme, tarragon, and chives are all wonderful options that will add a bright, herby finish to the soup.
- Lemon juice
- Salt and pepper
- Sour cream – Add a dollop on top of each bowl for a creamy finishing touch. Greek yogurt works, too!
How to make lemony white bean soup with turkey and greens
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and fennel, season with salt and pepper, and sauté until the vegetables are softened and fragrant.
- Stir in the tomato paste, cumin, and red pepper flakes, and cook just until the ingredients become fragrant.
- Add the ground turkey, garlic, ginger, and a generous pinch of salt to the pot. Cook until it’s browned and no longer pink in the middle.
- Add the stock and white beans to the pot, then heat to a boil. Reduce the heat and let the soup gently simmer for 15 to 25 minutes.
- Finally, stir in the spinach, fresh herbs, and lemon juice, then taste and adjust the flavors as needed. Serve hot with a dollop of sour cream on top and enjoy!
Tips and tricks
- Consider deglazing the pot after sautéing the aromatics and spices with a splash of stock, water, or dry white wine. This will help lift any browned bits stuck to the bottom, which can add some serious flavor here.
- You can naturally thicken the soup by mashing some of the white beans with the back of a spoon or blending a portion with an immersion blender.
- To intensify the lemony flavor, zest the lemon and stir it in with the lemon juice at the end.
Variations
- Use leftover poultry – Have leftover turkey from the holidays or roasted chicken from last night’s dinner? Shred it and add it to the soup during the last few minutes of cooking.
- Swap the beans for pasta – Replace the white beans with small pasta noodles, like orzo, ditalini, or mini shells. Cook the pasta directly in the soup, adding extra stock if needed.
- Instead of spinach, try sturdier greens like kale, Swiss chard, or collard greens. Chop them finely and add them earlier in the cooking process (around the same time as the stock) to give them time to soften.
- Vegetarian option – Use vegetable stock instead of chicken stock and swap the turkey for extra beans. To bulk up the soup even more, toss diced zucchini, cauliflower florets, or sweet potatoes into the simmering broth.
Serving suggestions
The right toppings can take this lemony bean and turkey soup to the next level! Here are some ideas:
- A dollop of sour cream
- Shredded parmesan
- Homemade croutons
- Crispy bacon bits
- Fresh herbs
- A drizzle of olive oil
- A pinch of red pepper flakes
To round out the meal, serve this cozy soup with sourdough bread or garlic bread and a side salad. It pairs well with a Simple Arugula Salad, Kale Salad, or classic Caesar Salad. For a more filling meal, serve it with a grilled cheese sandwich, a Cuban Sandwich, or a classic BLT.
FAQs
You can! Soak 1½ cups of dried white beans in water overnight, then drain and rinse. After sautéing the turkey, garlic, and ginger, add the soaked beans to the pot. Increase the simmering time to 45 to 60 minutes or until the beans are tender. You may need extra stock or water, as the beans will absorb liquid during cooking.
Yes, you can make this turkey bean soup in a crockpot. Sauté the vegetables, tomato paste, spices, and turkey in a skillet as instructed, then transfer everything to the slow cooker. Add the stock and beans, then cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the spinach, herbs, and lemon juice at the end, allowing the greens to wilt before serving.
Yes! Use the Sauté function to sauté the onion, carrot, and fennel until softened and the turkey until browned. Stir in the tomato paste, cumin, and red pepper flakes, then add the stock and beans. Lock the lid and cook on Manual (High Pressure) for 10 minutes. Allow a 5-minute natural release before quick releasing the remaining pressure. Stir in the spinach, herbs, and lemon juice before serving.
Make ahead and storing
I highly recommend doubling this turkey bean soup recipe and freezing some for later. In this case, prepare the soup up until you add the spinach, herbs, and lemon juice. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Thaw the soup in the fridge overnight and reheat it on the stovetop. Add the spinach, herbs, and lemon juice at the end to revive the flavors.
To store leftover turkey bean soup, refrigerate it in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave. If it’s too thick, add a splash of stock or water to loosen it up.
Wine pairings for white bean turkey soup
Whether you’re curled up on the couch or hosting a dinner, a bowl of this lemony turkey soup with beans and greens deserves a wine that complements its fresh, savory flavors:
- For a crisp, refreshing option, Sauvignon Blanc is perfect.
- For something a bit richer, a Chardonnay with a touch of oak will add depth and a creamy finish.
- If you prefer red, Pinot Noir pairs beautifully with the turkey and greens without overpowering their natural flavors.
More ground turkey recipes
- Turkey Pumpkin Chili
- Cuban Ground Turkey Picadillo
- Turkey Taco Zucchini Boats
- Ground Turkey Swedish Meatballs
More cozy soup recipes
- Creamy Italian Quinoa Soup
- Marry Me Chicken Soup
- Creamy Gnocchi Soup with Bacon
- Avgolemono Soup with Orzo
Did you make this lemony white bean soup with turkey and greens?
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Lemony Turkey Bean Soup with Fresh Herbs
Ingredients
- 3 Tablespoons olive oil
- 1 large onion (diced)
- 1 large carrot (diced)
- 1 head fennel (stems and fronds removed and thinly sliced)
- 1 Tablespoon tomato paste
- 1 ½ teaspoons ground cumin (plus more to taste)
- ⅛ teaspoon red pepper flakes (plus more to taste)
- 1 pound ground turkey
- 4 cloves garlic (minced)
- 1 Tablespoon fresh ginger (finely grated )
- 1 teaspoon kosher salt
- 1 quart chicken stock
- 2 15 ounce cans white beans ( drained and rinsed)
- 2 cups baby spinach leaves
- 1 cup chopped fresh herbs (such as parsley, basil, dill, mint, rosemary, tarragon, chives or a combination)
- ⅓ cup fresh lemon juice (plus more to taste (about 2 lemons))
- Kosher salt and pepper (to taste)
- Sour cream (for topping)
Instructions
- Add olive oil to a large pot and heat over medium-high heat. Once hot, add the onion, carrot and fennel. Season with a pinch of salt and pepper and sautee until softened, about 7-10 minutes.
- Add the tomato paste, cumin and red pepper flakes and cook for about 1 minute, until fragrant.
- Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned, 4-6 minutes.
- Add stock and beans, and bring to a boil. Reduce heat to a simmer and cook for 15-25 minutes.
- Tip: If you like a thicker soup, you can smash some of the beans with the back of the spoon.
- Stir in the spinach, herbs and lemon juice. Taste and add more salt, cumin and lemon to taste. Enjoy topped with a dollop of sour cream.
Notes
- Consider deglazing the pot after sautéing the aromatics and spices with a splash of stock, water, or dry white wine. This will help lift any browned bits stuck to the bottom, which can add some serious flavor here.
- You can naturally thicken the soup by mashing some of the white beans with the back of a spoon or blending a portion with an immersion blender.
- To intensify the lemony flavor, zest the lemon and stir it in with the lemon juice at the end.
- Use leftover poultry – Have leftover turkey from the holidays or roasted chicken from last night’s dinner? Shred it and add it to the soup during the last few minutes of cooking.
- Swap the beans for pasta – Replace the white beans with small pasta noodles, like orzo, ditalini, or mini shells. Cook the pasta directly in the soup, adding extra stock if needed.
- Instead of spinach, try sturdier greens like kale, Swiss chard, or collard greens. Chop them finely and add them earlier in the cooking process (around the same time as the stock) to give them time to soften.
- Vegetarian option – Use vegetable stock instead of chicken stock and swap the turkey for extra beans. To bulk up the soup even more, toss diced zucchini, cauliflower florets, or sweet potatoes into the simmering broth.
