Indulge in the bold, comforting flavors of this thick, vegetable-packed Turkey, White Bean, and Kale Soup. It’s an ideal bowl for chilly days and a smart way to use leftover turkey.
This leftover turkey soup with white beans and kale comes together quickly using Thanksgiving turkey leftovers or any pre-cooked turkey. Instead of letting leftovers sit in the fridge, turn them into a satisfying, nourishing soup that’s perfect after holiday feasts and throughout the winter.
Why Adding Beans to Soup Works So Well
Beans thicken soups naturally and boost nutrition — they’re packed with protein, fiber, and many essential nutrients, while contributing a creamy, satisfying texture. Canned white beans are convenient pantry staples, and cooked-from-scratch beans are equally delicious and creamy if you prefer to make them fresh. In this recipe, half the beans are pureed to thicken the broth and give the soup a stew-like texture; omit pureeing if you want a lighter broth.
Why You’ll Love This Turkey Kale Soup
Hearty: Thick and loaded with vegetables, turkey, and beans—pureed beans make it especially filling.
Versatile: Swap beans, greens, or proteins (chicken works well) and adjust herbs and spices to taste.
Practical: A smart way to use leftover turkey and vegetables so food doesn’t go to waste.
Meal-worthy: This soup is substantial enough to serve as a complete meal.
Ingredients To Make This Turkey Soup
- Turkey meat – Cooked turkey or deli-roasted turkey, or leftover turkey pieces.
- Olive oil – Extra virgin is preferred.
- Shallot – Diced; a milder alternative to onion.
- Garlic – Freshly minced for best flavor.
- Carrots – Sliced for color and texture.
- Mushrooms – Cremini or button, chopped or sliced.
- White beans – Adds creaminess and body; use canned or cooked beans.
- Turkey broth – Homemade or store-bought.
- Kale – Fresh, torn or chopped.
- Salt and pepper – To taste.
- Fresh herbs – Sage, thyme, and rosemary for savory depth.
- Lemon – A squeeze of juice brightens the soup.
- Crusty sourdough bread – For homemade croutons.
How To Make Kale and Turkey Soup
Step 1: Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add diced shallot and sauté until fragrant (about 2 minutes). Stir in minced garlic, sliced carrots, and mushrooms; cook 4–5 more minutes. Add fresh herbs and season with salt and pepper.
Step 2: Pour in turkey broth and add the cooked turkey meat.
Step 3: Divide the beans in half. Puree one half in a blender or with an immersion blender, then add both the pureed beans and the whole beans to the pot and stir to combine.
Step 4: Cover and simmer for about 15 minutes to let flavors meld.
Step 5: While the soup simmers, prepare croutons (instructions below).
Step 6: Add kale, stir, and cover a few minutes more so the greens wilt but remain bright.
Step 7: Finish with a generous squeeze of lemon and top bowls with homemade croutons.
How to Make Homemade Croutons
- Cut bread into bite-sized pieces.
- Toss with olive oil, salt, pepper, and finely chopped herbs.
- Toast at 415°F (about 210°C) for 10–12 minutes, until golden and crisp.
Tips and Variations
Change the broth: If you don’t have turkey broth, use chicken or vegetable broth instead.
Swap the beans: Navy beans, cannellini, or even black-eyed peas will work.
Try different greens: Substitute spinach, Swiss chard, or collard greens for kale.
recipe tip
Don’t toss stale bread—if it’s mold-free, freeze it for later use in croutons or French toast.
FAQs
Cooked turkey keeps 3–4 days in the refrigerator, so prepare this soup within that timeframe or freeze the turkey for later use.
No—don’t leave turkey soup out overnight. Cool it promptly and store it in the refrigerator.
Yes. Leftover cooked ground turkey works well. If using raw ground turkey, sauté it first until cooked through before adding broth and other ingredients.
Make Ahead and Storage
Store leftover cooked turkey in the fridge for 3–4 days. If you won’t use it within that window, freeze the turkey and thaw it when ready to make soup. Once prepared, the soup will keep refrigerated for about 2–3 days; freeze portions for longer storage.
Looking for More Turkey Recipes?
- Slow Cooker Turkey Chili
- Turkey Ragu Tagliatelle
- Ground Turkey Butternut Squash Skillet
- Instant Pot Turkey Meatballs with Spaghetti Squash
Turkey White Bean Kale Soup
Ingredients
- 1 lb turkey meat
- 2 tbsp olive oil
- 1 shallot diced
- 3 cloves garlic minced
- 2 cups carrots sliced
- 2 cups mushrooms chopped or sliced
- 2 cups white beans
- 32 oz turkey broth
- 4 cups kale
- salt and pepper to taste
- fresh herbs; sage, thyme and rosemary
- 3 slices crusty bread sourdough
Instructions
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Heat 1 tbsp oil in a Dutch oven and sauté shallot until fragrant (about 2 minutes). Add garlic, carrots, and mushrooms and sauté 4–5 minutes. Add fresh herbs and season with salt and pepper.
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Stir in turkey broth and turkey meat.
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Blend half the white beans until smooth to thicken the soup. Add the blended beans plus the whole beans to the pot and stir.
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Cover and simmer for about 15 minutes.
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Meanwhile, cut bread into bite-sized pieces, toss with remaining oil, salt, pepper, and herbs, and toast in a 415°F oven for 10–12 minutes.
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Add kale, stir, and cover to wilt for about 5 minutes. Serve with lemon and croutons.
Nutrition
| Carbohydrates: 41g
| Protein: 30g
| Fat: 8g
Nutrition information is automatically calculated and should be used as an approximation.