Italian Turkey Soup

Italian Turkey Soup is incredibly lean, and comes together quickly (under 30 minutes start to finish) with lots of pantry staples.  You can use ground turkey (which includes dark and light meat and has a little more flavor) or ground turkey breast (which will be leaner).  Fresh ingredients like spinach leaves and grated parmesan make it bright and comforting and white beans make it filling and hearty.   We love it with a slice of Overnight Artisan Bread!

turkey tomato soup

Step 1:

To start our Italian Turkey Soup, saute 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.

Q: What kind of turkey are we talking about?

A: You can use ground turkey breast, or for a little more body and flavor, try regular ground turkey (which includes dark meat as well.) I’m sure it would be equally delicious with ground beef or shredded chicken, so feel free to experiment!

Step 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.

Q: What kind of white beans should I use?

A: 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.

white beans in a strainer

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.

Q: Can I use any other type of green?

A: 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.

fresh spinach in container

When you’re ready to serve, ladle into bowls and top generously with freshly grated Parmesan cheese.

tomato soup in bowl with cheese on the side

In the mood for soup? Check out our full soup index for tons more delicious soup recipes!

finished bowl of soup topped with cheese

Italian Turkey Soup

5 from 1 vote
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
Cook Time 15 minutes
Total Time 30 minutes
Servings4 -5 servings


  • Extra Virgin Olive Oil
  • 8 ounces ground turkey or ground turkey breast
  • 1 small-medium onion diced
  • 4-5 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
  • 4-6 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.
Keyword: soup
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    We loved this soup. It tastes really good on a cold night and it has healthy ingredients. Since there are only the two of us, I also liked that it made a smaller amount.

  2. Lovely soup and QUICK to make. Doubled recipe and it held-up well for a speedy lunch (between Zoom calls) and easy dinner. Thanks for showcasing a old recipe that’s tasty, easy and quick.

  3. Just made this and yum!! I finely chopped leftover turkey and added it after the garlic and onions were done. It was delish!!

  4. This was really good! I doubled the recipe (and I guess more than doubled the meat). I served dinner with it tonight and am freezing the rest as part of a series of freezer meals for post baby. Definitely hit the spot and can’t wait to have it again.

  5. I just wanted to tell you that over the years I’ve made this soup several times. I made it again last week doubling the batch as my kids were fighting over who got to take the leftovers for lunch and I like having leftover for my own lunch as a filling, healthy at home lunch I look forward to. My husband even commented on how much he liked it–which is saying a lot on the nights I’m cooking recipes to fill us more with lean proteins and veggies than amazing flavor. Somehow this does both! This is just an all around tasty, healthy, easy-to-make soup. Doesn’t get much better than that! Thank you!

  6. Just made this tonight. Very tasty, easy and healthy. We will make it again for sure!

  7. Cold rainy June day! It’s a soup day. I used hamburger since I didn’t have any ground turkey and was yummy!! Thanks:-)

  8. I mostly never comment on recipes but I need to with this one. It’s so simple. But most importantly so DELICIOUS! It took me bynsurpri

  9. I noticed this recipe was in a bunch from freezer meals. At what point would you put this in the freezer?

    1. I cooked the entire recipe from start-to-finish, then threw it in a freezer bag. I’ve had some since then and it was delicious. Months later, I’m making my second batch as we speak.

  10. We made this for a ladies stamping retreat in the mountains. It was wonderful. Everyone loved it. It is one of my fav’s. Oh yum.

  11. This was soo good! Even my husband liked it and he doesnt really care for soup. Thank you so much for all your great recipes. They make my life easier!

  12. We love this soup, it has a permanent spot in the fall/winter dinner rotations (or on cold rainy May days like today). Thanks for the great recipe!

  13. I can’t believe this only has 16 comments; Maybe because it is from so long ago. This soup is wonderful!!! I have made this a couple of times and have really enjoyed it. Today I made it with kale instead of spinach. Superb!

    1. This is pretty flexible in the crockpot–I’d probably do it for 8 hours on low or 4-6 on high.

  14. I know that this is probably written somewhere, but how many does this recipe serve? I’m looking to feed 7 people, so I’m just wondering if I should double the recipe.

  15. I made this a few nights ago and my husband loved it. Thanks for a cheaper version of a traditional soup!

  16. Hey Sara,
    I liked this soup so much I put a post on my blog about it 🙂 Loved the white chicken chili too. Haven’t tried the chipotle chili yet. But am intrigued. Thanks for sharing.

  17. I recently learned about your site from Leigh Anne at This was the first recipe my husband and I tried from your site, and we loved it. We’ll definitely be making it again soon and trying some of your other recipes. Thanks!

  18. Yum! We loved the chipotle chili, by the way (Nate calls it Chipotle Mole’ because of the chocolate). This soup looks like it will be a hit too.

    Mmmmm fresh parmesan. . .

  19. Mmm, this sounds so yummy! This will be right up there with Kate’s Tortellini Soup (one of my all time favorites). I will definitely make this as soon as my kids get over the flu bug. Thanks!

  20. If I didn’t feel so sick, this would be a perfect meal for this rainy day!! Maybe tomorrow. . .

  21. MMMM, I was just trying to decide what kind of soup I was going to make today, and now that I’ve seen this, I think I’ll try it. Thanks!

  22. Yum! This was seriously so good–like really, really good minestrone. In addition to the other spices, I mixed the turkey with Italian sausage seasoning from and I used 2 cans of drained chickpeas (garbanzo beans), but yeah, pretty much the same recipe!!