Italian Turkey Soup

Italian Turkey Soup is light yet filling, and comes together quickly (under 30 minutes start to finish) with lots of pantry staples. Fresh ingredients like spinach leaves and grated parmesan make it bright and comforting and white beans make it nice and hearty. It’s absolute perfection served with a slice of crusty Overnight Artisan Bread!

Ingredients and Equipment Needed

• Stock pot
• Olive oil
• Ground turkey – For best flavor and texture, use ground turkey (which includes dark and light meat and has a little more flavor). If desired, you can use ground turkey breast, just be aware that it tends to be more more dry and not as flavorful. I’m sure it would be equally delicious with ground beef or shredded chicken, so feel free to experiment!
• Diced onion
• Fresh garlic
• Dry Italian seasoning
• Kosher salt
• Black pepper
• Canned diced tomatoes
• Canned white beans – I personally use cannelli or great northern beans. These are a great pantry staple!  I also use them in my really popular White Chicken Chili and also this White Bean and Artichoke Hummus.
• Chicken broth
• Dried oregano
• Dried basil
• Parsley – dried or fresh
• Fresh spinach – Kale would be lovely as well!  If using kale, remove the leaves from the thick stems first, and then finely chop before adding to the soup.  Kale takes a little longer to wilt than spinach does. If you think you’ll stock this soup in the fridge or freezer, kale is a great choice because it holds up to storage a little better than spinach does.
• Freshly grated Parmesan cheese

How to Make Italian Turkey Soup

1. To start our Italian Turkey Soup, sauté some onions, garlic, and your ground turkey. Add salt and pepper and some ground Italian seasoning to this mixture and then cook until the turkey is completely cooked through.
2. At this point, you’ll deglaze the pan with your wet ingredients, picking up all the flavor that’s browned in the pan.  Add canned tomatoes, white beans, chicken broth, and some extra dried herbs for even more flavor.  This mixture can simmer away for a bit while you move on to the next step.
3. When you’re ready to serve, stir in some chopped spinach. It will wilt quickly and you’re ready to go.  You can also add your spinach leaves in whole; I like to chop them up so they better incorporate into small pieces with the rest of the soup ingredients. Make sure to taste your soup at this point and season with additional salt and pepper- it will need some for sure.
4. When you’re ready to serve, ladle into bowls and top generously with freshly grated Parmesan cheese.

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Italian Turkey Soup

5 from 22 votes

Delicious, lean soup that comes together quickly with a base of pantry ingredients!  This is a smaller soup recipe, so feel free to double if your household size is larger (like 5-8 people).

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

ServingsServings4 servings

Print Rate SaveSaved!

Equipment

• 1 stock pot

Ingredients

• olive oil extra virgin
• 8 ounces ground turkey or ground turkey breast
• 1 onion, small-medium diced
• 4-5 garlic cloves minced
• 1 tablespoon dry Italian seasoning
• kosher salt
• black pepper
• 1 15-ounce canned diced tomatoes
• 1 15-ounce canned white beans (Cannelini, Great Northern) drained and rinsed
• 2 14-ounce cans chicken broth
• 1 teaspoon oregano dry
• ½ teaspoon basil dry
• 1 tablespoon parsley dry, or about ¼ cup fresh
• 4-6 cups spinach fresh
• Parmesan cheese freshly grated

Instructions

• Heat a large stock pot to medium heat. Pour 1-2 tablespoons olive oil into the pot and swirl to coat bottom of pan.
• Add diced onions and cook for 2-3 minutes, until starting to soften. Add garlic and cook for about 30 seconds. Add ground turkey, Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper. Continue crumbling turkey and cook until completely cooked through.
• When turkey is cooked through, add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a low simmer and simmer for at least 10 minutes, and up to 20.
• Right before serving, roughly chop spinach and add to pot. Stir until wilted and then season soup with additional salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

• Store cooled soup in an airtight container in the fridge and eat within 3-4 days for best results.
• This soup freezes beautifully! Freeze in individual portions for easy meals on busy days! 
• To make vegetarian or vegan: Replace the chicken broth with your favorite veggie broth and leave the turkey out. If you’d like, add an extra can of beans or some chickpea or lentil noodles. Sprinkle with a little nutritional yeast or your favorite cheese replacement instead of Parm and you’re good to go!

Nutrition

Calories: 243kcal, Carbohydrates: 33g, Protein: 26g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Cholesterol: 35mg, Sodium: 945mg, Potassium: 1050mg, Fiber: 10g, Sugar: 5g, Vitamin A: 3051IU, Vitamin C: 24mg, Calcium: 166mg, Iron: 5mg

Course: Main Courses

Cuisine: Soups

Keyword: Italian Turkey Soup, soup

Calories: 243kcal

Author: Sara Wells

Cost: $10

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