Spicy Leftover Turkey Soup with White Bean

This tasty leftover turkey soup is a great way to use up leftover holiday turkey. Here, traditional egg noodles are replaced with white beans and an assortment of fresh vegetables for a hearty and delicious dish. Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal.

Ingredients for this Recipe :

• 2 cup cooked turkey, shredded
• 2 [15-oz.] cans cannellini beans, rinsed and drained
• 2 tbsp extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 large leek, diced
• 4 carrots, peeled and diced
• 1 jalapeno pepper, diced
• Sea salt and pepper, to taste
• 2 bay leaves
• 2 tsp dried parsley
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 4 cup organic chicken stock
• 3” Parmesan cheese rind
• 2 cup water
• 2 cup baby spinach, coarsely chopped

Optional Garnish:

• Freshly shaved Parmesan cheese
• Fresh parsley, chopped

How to Make Leftover Turkey Soup :

Step 1:

Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally until vegetables are soft and develop a bit of color, approximately 6 – 8 minutes. Season with salt and black pepper, to taste.

Step 2:

Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.

Step 3:

Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduces heat to medium-low and simmer, uncovered, for 20-25 minutes.

Step 4:

Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!

Other Soup Recipes –

Keto turkey soup recipe – Creamy Keto Turkey Mushroom Soup

Chicken soup recipe – Southwestern Chicken Soup

Sausage potato soup recipe – Tuscan Sausage and Potato Soup

Cauliflower soup recipe – Creamy Cauliflower Soup with Goat Cheese

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Spicy Leftover Turkey Soup with White Bean

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Soup – American

Serves: 6

Prep Time: 15 minutes – Cooking Time: 30 - 40 minutes – Total Time: 45 - 55 minutes

Enjoy this hearty leftover turkey soup, easily made with turkey, cannellini beans, chicken stock, baby spinach, and cheese. Enjoy this perfect holiday soup.

Ingredients

• 2 cup cooked turkey, shredded
• 2 [15-oz.] cans cannellini beans, rinsed and drained
• 2 tbsp extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 large leek, diced
• 4 carrots, peeled and diced
• 1 jalapeno pepper, diced
• Sea salt and pepper, to taste
• 2 bay leaves
• 2 tsp dried parsley
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 4 cup organic chicken stock
• 3” Parmesan cheese rind
• 2 cup water
• 2 cup baby spinach, coarsely chopped
• Optional Garnish:
• Freshly shaved Parmesan cheese
• Fresh parsley, chopped

Instructions

1

Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.

2

Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.

3

Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduces heat to medium-low and simmer, uncovered, for 20-25 minutes.

4

Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. Enjoy!