Indulge in the robust flavors of this thick, hearty, and filled with veggie goodness Turkey White Bean, and Kale Soup. Perfect for when you are craving a warm and comforting bowl.
If you are looking for another nourishing soup, you may like this Healing Chicken Soup.
Table of Contents
This leftover turkey soup with white beans and kale comes together easily using your Thanksgiving turkey leftovers or pre-cooked turkey meat. There’s nothing worse than leftovers sitting uneaten in the fridge so making this soup is a great way to ensure they do not go to waste. Make this hearty and nourishing soup post holiday festivities and throughout the winter season.
Adding pureed beans to soup
This turkey and bean soup has both whole beans and pureed beans. Pureeing the beans thickens up the soup so it eats almost like a stew. If you prefer a thinner soup then you can omit this step and the soup will still taste great.
Beans, in general, make soup thick and nourishing as they are loaded with protein, fiber and an array of essential nutrients. And of course, they taste great! Keep a few cans in the pantry so you can easily up the protein and fiber content of your soups. Experiment with different kinds of beans to see which ones you like best.
Why You’ll Love This Turkey Kale Soup
Hearty: Thick and loaded with veggies, turkey, and beans this is one hearty soup. Pureeing half of the beans makes this turkey, kale white bean soup nice and thick.
Versatile: Feel free to change up the beans, the veggies, use cooked chicken or add different spices.
Useful: Making this soup is a great way to use leftover turkey and vegetables.
Eats like a meal: This soup eats like a meal, it’s very filling.
Ingredients To Make This Turkey Soup
- Turkey meat – Cooked turkey meat is great. Pick up a cooked turkey in the deli section of the grocery store or use leftover turkey.
- Olive oil – Extra virgin olive oil is best but any kind will work.
- Shallot – A shallot, diced, is a nice alternative to onions.
- Garlic – Fresh garlic, minced, adds the best flavor but jarred will also work.
- Carrots – Fresh, sliced carrots add some color and crunch.
- Mushrooms – Cremini or button mushrooms, chopped or sliced.
- White beans – White beans add some texture to this hearty turkey white bean soup.
- Turkey broth – Store-bought turkey broth is fine to use.
- Kale – Fresh kale also adds some color and texture.
- Salt and pepper – Add salt and pepper to taste.
- Fresh herbs – Sage, thyme and rosemary.
- Lemon – A squeeze of fresh lemon juice complements the flavors well.
- Crusty bread sourdough – Use sourdough bread to make croutons.
How To Make Kale and Turkey Soup
Step 1: Sauté shallots in hot oil in a Dutch oven and once fragrant add garlic, carrots, and mushrooms. Sauté for an additional 4-5 minutes, add the fresh herbs and season with salt and pepper.
Step 2: Add in the turkey broth and turkey meat.
Step 3: Divide the beans in half and place half in the blender to puree. Add the pureed beans and the whole beans to the pot and stir well.
Step 4: Cover the pot and simmer for about 15 minutes.
Step 5: While the soup simmers, make the croutons. See instructions below.
Step 6: Add kale to the pot, give it a good stir and cover so the kale can wilt.
Step 7: Serve this white bean turkey soup with a generous squeeze of lemon juice topped with homemade croutons.
How to make homemade croutons
- Cut the bread into bite sized pieces.
- Drizzle with the olive oil and season with salt, pepper and finely chopped herbs.
- Toast in the oven for 12 minutes or until the bread has browned.
Tips and Variations
Change up the broth. If you don’t have turkey broth to make this turkey kale white bean soup you can use chicken or vegetable broth.
Use different beans. Try black eyed peas or navy beans instead of white beans.
Add different greens. Instead of kale use spinach, collard greens or Swiss chard.
Don’t throw away stale bread. As long as you don’t see any mold growing, you can freeze the bread to be used for croutons or French toast.
Cooked turkey is good for 3-4 days so you you should prepare this turkey soup within this time frame.
It is not recommended to leave the turkey soup out overnight. It is best stored in the fridge.
Yes, leftover ground turkey will work in this soup. If you want to use uncooked ground turkey, saute it before adding it to the soup pot.
KITCHEN TOOLS USED IN THIS RECIPE
Featured product is the Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid, color oyster white. This dutch oven is safe up to 500° F or on stovetop.
To blend the beans quick and easy I used the Cuisinart Smart Stick Variable Speed Hand Blender.
Make Ahead and Storage
Leftover cooked turkey will last for 3-4 days in the fridge so if you are using leftovers from another meal it is best to prepare this soup and eat it within 4 days. If you aren’t going to prepare this white bean turkey soup right away, it is best to freeze the leftover turkey and then thaw it to make this soup.
Once thawed and cooked in the soup, the soup will be good for 2 days.
Looking for more turkey recipes?
- Slow Cooker Turkey Chili
- Turkey Ragu Tagliatelle
- Ground Turkey Butternut Squash Skillet
- Instant Pot Turkey Meatballs Spaghetti Squash
Turkey White Bean Kale Soup
- 1 lb turkey meat
- 2 tbsp olive oil
- 1 shallot diced
- 3 cloves garlic minced
- 2 cups carrots sliced
- 2 cups mushroom chopped or sliced
- 2 cups white beans
- 32 oz turkey broth
- 4 cups kale
- salt and pepper to taste
- fresh herbs; sage, thyme and rosemary
- 3 slices crusty bread sourdough
- Heat 1 tbsp oil in dutch oven and add in shallots, sauté until fragrant for 2 minutes, then add in garlic, carrots and mushroom. Sauté for an additional 4-5 minutes. Finally add fresh herbs and season with salt and pepper.
- Stir in turkey broth and turkey meat.
- Divide the white beans in half and bland in half of the beans to thicken the soup. Add in whole white beans and blended white beans into the pot. Stir well.
- Cover the soup pot and simmer for about 15 minutes.
- Meanwhile cut bread into bite size pieces. Coat with remaining oil, season with salt, pepper and finely chopped herbs. Toast in oven for 12 minutes at 415F degrees.
- Add kale into the soup pot. Give it a good stir and cover it back up. Cook for 5 minutes.
- Serve turkey soup with a generous squeeze of lemon juice and top with homemade croutons.
Nutrition information is automatically calculated, so should only be used as an approximation.