When I first went gluten free, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!

If you ever thought you didnt like white beans, this white bean turkey soup will absolutely change your mind! All this white bean soup needs is canned white beans, chicken stock, some vegetables you likely have already, and some lean ground turkey. What makes this soup extra flavorful is that all the parts are made in the same pot, without cleaning it out in between, just like my gluten free tortilla soup and my gluten free chipotle chili.

This white bean turkey soup is a simple, gluten free, nut free, dairy free, low fat, has a vegan option! Plus, it makes your whole house smell amazing!

WHY YOU’LL LOVE THIS RECIPE

Super Easy: Brown, saute, simmer – dinner done!
Flavorful & Nutritious: Protein, veggies, and herbs for a satisfying and easy meal.
Customizable: Swap ingredients to fit your taste and what you have on hand.
Hearty: Perfect for busy weeknights when you need a quick and filling meal.
This white bean soup is full of herbs, vegetables and white beans!
The broth is thin but flavored with herbs and cooks for an hour making your house smell amazing.
Easy to prep! You can prep this one-pot meal on a sunday afternoon, letting it simmer for hours and have it ready for dinner during the week!

INGREDIENTS & SUBSTITUTIONS

Olive oil: For cooking the ground turkey and vegetables. You can use any other cooking oil you like.

Onion and Garlic: Adds flavor to the soup. You can skip the garlic if you don’t like it. Use yellow onion, white onion or sweet onions.

Carrots and Potatoes: Veggies for chunky texture and taste. You can use other veggies like chopped celery or peas.

Herbs (Thyme & Rosemary): Fresh herbs add freshness, but you can use 1 teaspoon each of dried thyme and rosemary instead.

Ground Turkey: Lean protein for the white bean turkey soup. You can use any kind of ground meat such as ground chicken or ground sausage instead. This is also a great way to use any kidn of turkey meat too, like leftover turkey! Just shred it into bite-size pieces before adding to the soup. You can do the same with a rotisserie chicken if you want to make this turkey soup a chicken soup.

White Cannellini Beans: These are white beans or great northern beans, rinsed and drained. You can use any other kind of whole beans you have such as lima beans, navy beans, white kidney beans or your favorite bean.

Chicken Stock: Broth for the white bean turkey soup base. You can also use chicken broth or bone broth. You can use vegetable broth or vegetable stock if you prefer a vegetarian option.

Spinach: Adds a pop of green color and nutrients at the end. You can skip it or use chopped kale instead for a kale soup. Any hearty greens will work such as swiss chard!

Salt and Pepper: To taste, for seasoning the soup.

Baguette and Cheese (Optional): For serving on the side. You can skip them or use any bread you like with cheese for dipping.

TASTE & TEXTURE

What makes this soup extra flavorful is that all the parts are made in the same pot, without cleaning it out in between. The flavors from the bottom of the pot when browning the meat and then cooking the vegetables are all the base of elevating the soup itself.

This turkey and white bean soup is savory and flavorful. The ground turkey adds a meaty taste, while the vegetables and herbs give it a well-rounded flavor. The white beans make the soup creamy and thick. The spinach adds a slight fresh taste at the end. Overall, the soup has a smooth texture with chunks of vegetables and beans for a bit of bite.

DIRECTIONS

Brown the Turkey: In a large pot, heat olive oil over medium heat to medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Remove the turkey from the pot and set aside.
Sauté the Aromatics: Reduce heat to medium and add the garlic, onion, and thyme to the pot. Cook for 3-4 minutes, or until the onions are softened and fragrant.
Add Vegetables and Herbs: Add the carrots, potatoes, and rosemary to the pot. Cook for an additional 3-4 minutes, or until the vegetables start to soften.
Simmer the Soup: Stir the cooked turkey, drained white beans, and chicken stock into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the vegetables are tender. Make sure to stir with a wooden spoon every 10-20 minutes so nothing burns.
Finish and Serve: Add the fresh spinach and cook for an additional minute, or until wilted. Season the white bean turkey soup with teaspoon salt and black pepper to taste. Remove the thyme and rosemary sprigs before serving.

EXPERT TIPS & TRICKS

To make this harvest white bean soup vegan, skip the Lean ground turkey and sub vegan meat crumbles instead. In addition, use vegetable or mushroom broth instead of chicken stock.
You can substitute ground chicken or sausage for the ground turkey in this white bean turkey soup, if desired.
For a hearty soup with thicker broth, blend some of the cooked white beans before adding to the pot. You can also blend all the beans for an overall thicker soup.
If you don’t have fresh herbs, you can use 1 teaspoon each of dried thyme and rosemary.
This white bean soup is also great served with tuscan herb croutons and parmesan cheese.
Add tomato paste to the broth for a stronger flavor.
Add red pepper flakes for a spicy soup. I recommend adding ⅛ teaspoon red-pepper flakes so it is not too spicy.
For a thinner broth a great option is to add a little water to the pot.
Experiment with other flavors such as chili powder, bell peppers, lemon juice, bay leaves or italian seasoning. This is a very adaptable soup!

HOW TO SERVE & STORE

Serve the delicious soup hot with crusty bread for dipping, or toast some slices and melt cheese on top for a heartier meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

For longer storage, let the white bean turkey soup cool completely and freeze it in individual containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating in a pot on the stove or in the microwave until warm.

To meal prep this white bean turkey soup, simply cook a double batch and portion it out into containers after letting it cool. Freeze or store in the fridge for easy grab-and-go lunches throughout the week.

Looking for more allergy friendly easy recipe?

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White Bean Turkey Soup Recipe (Gluten free)

Kayla Cappiello

If you ever thought you didnt like white beans, this turkey white bean soup will absolutely change your mind! All this white bean soup needs is canned white beans, chicken stock, some vegetables you likely have already, and some lean ground turkey.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Servings 4 servings

Ingredients

1 tablespoon olive oil
1 onion diced
2 carrots chopped
4 tablespoons minced garlic
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 potatoes cut into 1/2-inch cubes
2 bay leaves
1 pound lean ground turkey
1 15-ounce can cannellini beans, rinsed and drained
2-3 cups fresh spinach
6 cups chicken stock
Salt and freshly ground black pepper to taste
1 gluten-free baguette sliced (optional)
½ cup fat-free shredded mozzarella cheese optional

Instructions

Brown the Turkey: In a large pot, heat olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Remove the turkey from the pot and set aside.
Sauté the Aromatics: Reduce heat to medium and add the garlic, onion, and thyme to the pot. Cook for 3-4 minutes, or until the onions are softened and fragrant.
Add Vegetables and Herbs: Add the carrots, potatoes, and rosemary to the pot. Cook for an additional 3-4 minutes, or until the vegetables start to soften.
Simmer the Soup: Stir the cooked turkey, drained white beans, and chicken stock into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the vegetables are tender.
Finish and Serve: Add the fresh spinach and cook for an additional minute, or until wilted. Season with salt and pepper to taste. Remove the thyme and rosemary sprigs before serving.

Notes

To make this harvest white bean soup vegan, skip the Lean ground turkey and sub vegan meat crumbles instead. In addition, use vegetable or mushroom broth instead of chicken stock.

You can substitute ground chicken or sausage for the ground turkey in this turkey white bean soup, if desired.

For a hearty soup with thicker broth, blend some of the cooked white beans before adding to the pot. You can also blend all the beans for an overall thicker soup.

If you don’t have fresh herbs, you can use 1 teaspoon each of dried thyme and rosemary.

This white bean soup is also great served with tuscan herb croutons and parmesan cheese.

Keyword gluten free

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