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finished bowl of soup topped with cheese

Italian Turkey Soup

  • Author: Sara Wells
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4-5 servings


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)


Extra Virgin Olive Oil
8 ounces ground turkey or ground turkey breast
1 small-medium onion, diced
45 garlic cloves, minced
1 tablespoon Dry Italian seasoning
Kosher Salt
Black Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
2 14 oz cans chicken broth
1 teaspoon dry oregano
1/2 teaspoon dry basil
1 tablespoon dried parsley (or about 1/4 cup fresh)
46 cups fresh spinach
freshly grated Parmesan cheese


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, 1/2 teaspoon salt and 1/4 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.

Keywords: soup