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Home » Recipes » Soups

Turkey White Bean Soup with Kale

By: Kathryn Doherty | Last Updated: Mar 6, 2025 | Published: Apr 23, 2020
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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.

A spoon resting in a white bowl of soup with ground turkey, kale, carrots, tomatoes and white beans.


 

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?

Close up of a turkey white bean and kale soup in a white bowl with a spoon resting in it with Parmesan on top and in a bowl to the side.

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.)

A scoop being held up from a large pot of soup with ground turkey, tomatoes, carrots and kale.

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?

A large pot of soup with ground turkey, tomatoes, carrots and kale.
A spoon scooping up a turkey, kale and white bean soup from a large pot.

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!

A low white bowl filled with a ground turkey soup with kale and white beans with a spoon resting in it.

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.

A turkey white bean and kale soup in a white bowl with a spoon resting in it with Parmesan on top and in a bowl to the side.

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.

A spoon tucked into a bowl of ground turkey soup with kale and white beans.

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!

Close up of a spoon resting in a white bowl of soup with ground turkey, kale, carrots, tomatoes and white beans.
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4.50 from 54 votes

Turkey White Bean Soup with Kale

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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Yield: 6 servings

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.

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 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.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 38g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 537mg | Fiber: 12g | Sugar: 8g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Jennifer W.

    June 22, 2020 at 10:07 pm

    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!

    Reply
    • Kathryn Doherty

      June 23, 2020 at 3:35 pm

      Yay, I'm so happy to hear you love this soup Jennifer! Thanks so much for sharing! 😊

      Reply
  2. Sandra Scott

    August 23, 2020 at 9:21 pm

    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.

    Reply
    • Kathryn Doherty

      August 24, 2020 at 1:36 pm

      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!

      Reply
  3. Logen

    February 26, 2023 at 7:34 pm

    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!

    Reply
    • Kathryn Doherty

      February 27, 2023 at 1:57 pm

      I'm so happy to hear you all loved this soup! Thanks so much for sharing! 😊

      Reply
  4. Mallory

    April 01, 2025 at 10:51 pm

    5 stars
    So good! First time I made as-is, second time I added farro. Both were delicious. Glad to have another soup in our rotation.

    Reply
    • Kathryn Doherty

      April 03, 2025 at 8:07 am

      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!

      Reply
4.50 from 54 votes (53 ratings without comment)

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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