Turkey white bean soup with kale is full of ground turkey, creamy white beans, tomatoes and wilted, tender kale for a simple but hearty and delicious soup.
This post has been updated with new photos.
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 made it a few years back for a neighbor who had just had a baby boy and meant to post it. She's about to have another baby, so that tells you something.
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. And yet it's so flavorful and hearty, warm and cozy. All things I want when the weather turns cool.
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 in March 2020, when we had to start staying at home, to put away in the freezer. It's a little dose of comfort.
OK, let's get cooking so you can enjoy this recipe, too!
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.
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.
I hope you give this a try soon for a delicious, comforting and healthy soup.
Enjoy!
XO,
Kathryn
Turkey White Bean Soup with Kale
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped (or about 8-10 baby carrots)
- 3 cloves garlic, minced
- 1 lb. lean ground turkey (see notes)
- 1 ½ teaspoons dried Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 (14.5 oz.) can diced tomatoes (undrained)
- 1 (15.5 oz.) can cannellini beans, rinsed and drained
- 3 ½ cups low-sodium chicken broth
- 4-5 cups kale, rinsed and roughly chopped
For serving:
- Fresh grated Parmesan cheese
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and carrots and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute, until fragrant.
- Add the ground turkey, Italian seasoning, salt and pepper. Cook, breaking up the turkey with a spatula, until the turkey is browned and cooked through.
- Add the diced tomatoes, beans and broth and bring to a simmer. Simmer for 15-30 minutes, depending on how much time you have.
- Stir in kale until slightly wilted, about 5 minutes.
- Serve hot with Parmesan cheese sprinkled on top.
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Notes
- 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.
Nutrition
Check out these other easy ground turkey recipes for more cooking inspiration.
You can also check out 15+ healthy soup recipes for more soup love.
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Here's an earlier photo of this recipe for reference.
Jennifer W. says
Wow, just wow! I have made this twice now and it was so good. So simple and beautiful, I paired it with the drop biscuits that were suggested along with some fresh cucumber and cherry tomatoes on the side...magnificent!
Kathryn Doherty says
Yay, I'm so happy to hear you love this soup Jennifer! Thanks so much for sharing! 😊
Sandra Scott says
Hi, Im looking forward to creating this dish. I have all the ingredients, but would use fresh garden tomatoes. Can this be
done in an instant pot? If so, could you suggest changes in timing.
thanks.
Kathryn Doherty says
Hi Sandra, I haven't tested this recipe in the Instant Pot, so I don't have any specific times to suggest. Would love to hear if you try it!
Logen says
Delicious soup! My husband and I loved this recipe. I made some toasted Italian bread with olive oil and herbs to go on the side. This recipe feels hearty and healthy! Thank you!
Kathryn Doherty says
I'm so happy to hear you all loved this soup! Thanks so much for sharing! 😊
Mallory says
So good! First time I made as-is, second time I added farro. Both were delicious. Glad to have another soup in our rotation.
Kathryn Doherty says
Oh I'm so glad you love this soup! I can't wait to try it with farro; that's my favorite grain. Thanks so much for sharing!
Chandler says
Delicious and protein/vitamin packed! Added a little bit more broth and some chili powder - will be making again
Kathryn Doherty says
Yay, I'm so happy to hear you loved it! Thanks so much for sharing! : )
Taylor says
I had a questions when you say 6 servings how much is one serving in grams or cups?
Kathryn Doherty says
Hi, I haven't weighed it so I don't know by weight, but I'd say about 1 1/2 cups per serving. I hope that helps!
Julie says
Omg this soup is so delicious! I used two cups of chicken broth and added celery and pasta. This soup will be on rotation!!
Kathryn Doherty says
Oh I'm so happy to hear you loved it Julie!! Thank you so much for sharing! : )
Julie says
Whoops! I meant to say 4 cups of chicken broth! 🙃
Delilah says
I enjoyed this soup and doubled the recipe! Next time, I will cut back on the meat and add another can of beans and/or tomatoes instead. However, that is just personal preference.
A bit bland, so would highly recommend the cheese for an extra kick of flavor.
Bari says
This soup is fantastic!! I was looking for a healthy recipe to use up some kale I had bought along with some ground turkey. This recipe caught my eye and I’m so glad it did! My husband and I both love it and I will be making it on a regular basis. The only thing I added was celery to the vegetables. I also used fire roasted tomatoes with garlic. Thank you so much for sharing this delicious recipe!
Kathryn Doherty says
I'm so happy to hear you loved it! Thank you so much for sharing! : )
Mallory says
My family loves this recipe! We add cubed potatoes and extra broth, delicious!
Kathryn Doherty says
I'm so happy you loved it! (I'm making it myself today!) Love the potato addition, yum! Thank you for sharing! 🙂