Looking for a quick and nutritious dinner idea? Try this Turkey and White Bean Spinach Soup – a wholesome, hearty, and flavorful soup perfect for weeknight meals. Packed with lean ground turkey, nutrient-rich spinach, and fiber-filled Cannellini beans, this soup is a great source of protein and antioxidants. The addition of aromatic thyme, a hint of lemon juice, and the creamy texture of Parmesan cheese makes this soup irresistibly delicious.

Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ cup diced yellow onion
- 5 cups chicken broth
- Salt and pepper to taste
- 1 pound ground turkey
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme
- 3 cups fresh spinach
- 15.5 oz can of Cannellini beans, drained and rinsed
- ¼ cup shaved Parmesan cheese (for garnish)
- Pinch of red pepper flakes (optional)
Instructions:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and translucent, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Season the raw ground turkey with salt and pepper, then drop the turkey into the broth in bite-sized pieces. You can either roll them into small meatballs or simply break them into pieces as you add them.
- Stir in the lemon juice and thyme, then let the soup simmer for about 15 minutes.
- Lower the heat to medium-low. Add the spinach and Cannellini beans, and continue to simmer for 2 more minutes until the spinach has wilted.
- Serve hot, topping each bowl with shaved Parmesan cheese, if desired. This soup is delicious when paired with crusty bread!
Why You’ll Love This Recipe
This Turkey and White Bean Spinach Soup is a comforting, nutritious meal that’s both easy to prepare and packed with flavor. The combination of tender turkey, hearty white beans, and fresh spinach makes it a perfect option for a quick weeknight dinner. The addition of lemon juice and thyme gives the soup a bright, aromatic depth that elevates the simple ingredients.

Tips
- Use ground turkey breast for a leaner version of the soup.
- Sauté the garlic and onion before adding the broth to bring out their full flavors.
- If you prefer a thicker soup, mash some of the beans before adding them to the pot.
Variations and Substitutions
- Beans: You can substitute Cannellini beans with navy beans or Great Northern beans for a similar texture.
- Greens: If you don’t have spinach, try kale, Swiss chard, or even arugula.
- Broth: Swap the chicken broth with vegetable broth to make the soup vegetarian.
FAQs
Can I freeze this soup? Yes! Let the soup cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. Reheat thoroughly before serving.
Can I use ground chicken instead of turkey? Absolutely! Ground chicken can be used as a substitute for ground turkey, offering a slightly lighter taste.
Is this soup gluten-free? Yes, this recipe is naturally gluten-free! Just ensure the broth you’re using is certified gluten-free.
Serving Suggestions
This soup pairs wonderfully with a side of warm, crusty bread or a fresh salad. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor. For extra heartiness, serve it alongside a slice of toasted garlic bread.
Turkey and White Bean Spinach Soup
6
servings5
minutes25
minutesIngredients
1 tablespoon olive oil
1 tablespoon minced garlic
½ cup diced yellow onion
5 cups chicken broth
Salt and pepper to taste
1 pound ground turkey
1 tablespoon lemon juice
½ teaspoon dried thyme
3 cups fresh spinach
15.5 oz can of Cannellini beans, drained and rinsed
¼ cup shaved Parmesan cheese (for garnish)
Pinch of red pepper flakes (optional)
Directions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and translucent, about 5 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Season the raw ground turkey with salt and pepper, then drop the turkey into the broth in bite-sized pieces. You can either roll them into small meatballs or simply break them into pieces as you add them.
- Stir in the lemon juice and thyme, then let the soup simmer for about 15 minutes.
- Lower the heat to medium-low. Add the spinach and Cannellini beans, and continue to simmer for 2 more minutes until the spinach has wilted.
- Serve hot, topping each bowl with shaved Parmesan cheese, if desired. This soup is delicious when paired with crusty bread!

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