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High Protein Leftover Turkey White Bean Soup (30 Minutes)

High Protein Leftover Turkey White Bean Soup (30 Minutes) - recipe card
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This 30-minute white bean soup transforms leftover turkey into a creamy, high-protein meal. With cannellini beans, aromatic vegetables, and a hint of herbs, it’s a cozy and satisfying bowl. Each serving packs over 30 grams of protein, making it a perfect post-holiday recovery meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 2 cups shredded leftover turkey (white and/or dark meat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups baby spinach, packed
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • For serving (optional): grated Parmesan, fresh parsley, crusty bread

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until vegetables begin to soften and onion turns translucent, about 5 minutes.
  2. Add garlic, thyme, rosemary, smoked paprika, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Do not let garlic brown or it will turn bitter.
  3. Pour in chicken broth and add drained cannellini beans. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes to meld flavors.
  4. Using a potato masher or immersion blender, mash about 1 cup of the beans against the side of the pot, or blend a few pulses if using an immersion blender. This thickens the soup without cream.
  5. Stir in shredded turkey, kosher salt, and black pepper. Simmer for 5 minutes, or until turkey is heated through and flavors combine. Taste and adjust seasoning.
  6. Add baby spinach and cook just until wilted, about 1 minute. Stir in fresh lemon juice. Serve hot, topped with Parmesan and parsley if desired.
  7. Note: If using an oven alternative, preheat oven to 375°F (190°C). After step 2, transfer the pot to the oven, covered, and bake for 15 minutes, then proceed with step 3. Ensure the pot is oven-safe.

Notes

Storage: Cool soup completely, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat on stovetop over medium-low heat until simmering, or in microwave on high in 1-minute intervals, stirring in between, until hot. If frozen, thaw overnight in refrigerator before reheating. Add a splash of broth or water if soup is too thick after reheating.

Nutrition

Keywords: leftover turkey soup, white bean soup, high protein soup, turkey and bean soup, 30 minute soup, quick turkey soup, healthy turkey soup, cannellini bean soup, leftover turkey recipe, easy soup recipe, winter soup, comfort food

Find it online: https://thehighproteinrecipes.com/high-protein-leftover-turkey-white-bean-soup-30-minutes/