Spicy White Bean and Leftover Turkey Soup Recipe

Thanksgiving is done and I’m betting you have leftover turkey sitting in your fridge. Make this spicy white bean and Leftover Turkey Soup!

Here, traditional egg noodles are replaced with white beans and an assortment of fresh vegetables for a hearty and delicious dish the whole family will enjoy.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

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Spicy White Bean and Leftover Turkey Soup

This tasty soup is a great way to use up leftover holiday turkey!

Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal. Or for those cold, chilly days, sop up all of that broth goodness with Italian bread.

roasted turkey

Ingredients for Leftover Turkey Soup:

  • 2 T. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 large leek, diced
  • 4 carrots, peeled and diced
  • 1 jalapeno pepper, diced
  • Sea salt and pepper, to taste
  • 2 bay leaves
  • 2 t. dried parsley
  • 2 t. dried oregano
  • 1⁄2 t. cayenne pepper
  • 4 c. organic chicken stock
  • 3” Parmesan cheese rind
  • 2 c. water
  • 2 15-oz. cans cannellini beans, rinsed and drained 2 c. cooked turkey, shredded
  • 2 c. baby spinach, coarsely chopped
  • Optional Garnish:
    • Freshly shaved Parmesan cheese
    • Fresh parsley, chopped

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Directions:

Step 1: Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeño.

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.

Step 2: Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.

Step 3: Add chicken stock, Parmesan rind, water, and cannelloni 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.

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Step 4: 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.

leftover turkey soup

Remove from heat and discard bay leaves.

Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!

Spicy White Bean and Leftover Turkey Soup

Spicy White Bean and Leftover Turkey Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Thanksgiving is done and I'm betting you have leftover turkey sitting in your fridge. Make this spicy white bean and Leftover Turkey Soup!

Ingredients

  • 2 T. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 large leek, diced4 carrots, peeled and diced
  • 1 jalapeno pepper, diced
  • Sea salt and pepper, to taste
  • 2 bay leaves
  • 2 t. dried parsley
  • 2 t. dried oregano
  • 1⁄2 t. cayenne pepper
  • 4 c. organic chicken stock
  • 3” Parmesan cheese rind
  • 2 c. water
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 2 c. cooked turkey, shredded
  • 2 c. baby spinach, coarsely chopped

Optional Garnish:

  • Freshly shaved
  • Parmesan cheese

Instructions

  1. 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.
  2. Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
  3. 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.
  4. 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!

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 413mgCarbohydrates: 47gFiber: 10gSugar: 5gProtein: 33g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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