Spicy Turkey White Bean Soup – Perfect for Leftover Turkey

Name: Spicy Turkey Soup with White Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 cups cooked turkey, shredded; 2 tablespoons extra virgin olive oil; 3-4 cloves garlic, minced; 1 medium yellow onions , diced; 1 jalapeno pepper, diced; 1 large leeks, diced; 6 cups chicken stock; 4 small carrots, peeled and diced; 2 (15 oz.) cans cannellini beans, rinsed and drained; 2 cups baby spinach, coarsley chopped; salt and pepper, to taste; 2 bay leaves; 1 tablespoon dried parsley; 2 teaspoons dried oregano; 1/2 teaspoon cayenne pepper; 3 ” Parmesan cheese rind

The day after Thanksgiving we love to make different soups with all the leftover turkey. (Make sure you make extra turkey on Thanksgiving for some yummy soup!)

We also love to make these delicious hot turkey slider sandwiches with stuffing that you can check out here.

This healthy and tasty soup is just one great way to use up leftover holiday turkey. Here, traditional egg noodles are replaced with white beans and spinach for a hearty and delicious soup.

Don’t worry if you don’t have any leftover turkey, just use some shredded chicken instead!

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Spicy Turkey Soup with White Beans

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Delicious and Healthy Turkey Soup with White Beans is Perfect for a Weeknight dinner.

Course: Healthy Soup

Cuisine: American

Keyword: Turkey White Bean Soup

Servings: 6

Calories: 264 kcal

Author: DinnerPlanner

Ingredients

2 cups cooked turkey, shredded
2 tablespoons extra virgin olive oil
3-4 cloves garlic, minced
1 medium yellow onions , diced
1 jalapeno pepper, diced
1 large leeks, diced
6 cups chicken stock
4 small carrots, peeled and diced
2 (15 oz.) cans cannellini beans, rinsed and drained
2 cups baby spinach, coarsley chopped
salt and pepper, to taste
2 bay leaves
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
3 ” Parmesan cheese rind

Instructions

Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.
Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.
Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!

Nutrition Facts

Spicy Turkey Soup with White Beans

Amount Per Serving (6 g)

Calories 264 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 565mg25%

Potassium 478mg14%

Carbohydrates 31g10%

Fiber 7g29%

Sugar 5g6%

Protein 19g38%

Vitamin A 7855IU157%

Vitamin C 10.6mg13%

Calcium 127mg13%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Freeze Leftover Turkey for this Turkey White Bean Soup

We can’t always use up all of that leftover turkey, but we can freeze it! You can freeze leftover cooked turkey easily to use later if you don’t have time to prepare fresh, homemade soup. Simply shred the turkey and place in freezer bags in the amount you want to use.

Optional Garnish for Soup:
Freshly shaved Parmesan cheese
Fresh parsley, chopped