This delicious turkey and white bean soup, using leftover turkey, can easily be made in an afternoon.  The nice thing about this soup is that it’s good enough to serve those unexpected holiday visitors, and they never need to know that the turkey is leftover from Thanksgiving.

The original recipe calls for 1 jalapeno pepper, but my hubby doesn’t like spicy food so I leave it out. It is just as good either way. I am giving you the original recipe, but if you don’t like spicy foods, just leave out the jalapeno pepper.

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Leftover Turkey and White Bean Soup
This yummy soup is a great way to use up leftover holiday turkey. I've traded out gluten-free noodles replacing them with white beans and an assortment of fresh vegetables for a hearty and delicious soup. You can enjoy this by itself for a light meal or pair it with a crisp, green salad for a more satisfying dinner
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
Servings
Ingredients
Optional Garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30-40 minutes
Servings
Servings
Ingredients
Optional Garnish
Instructions
  1. 1. Heat olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno pepper. 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, reduce 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!
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