Ground Turkey Soup with Beans and Spinach
A healthy ground turkey soup that comes together in 20 minutes, packed with protein, white beans, spinach, and tomatoes in a savory Parmesan-finished broth. Fast, family-friendly, and made mostly from pantry staples.
- Total Time20 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey (or ground beef, sausage, or ground chicken)
- 1 medium yellow onion (diced)
- 1 clove garlic (minced)
- 1 pinch red pepper flakes
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 can diced tomatoes (14.5 ounces, undrained)
- 1 can great northern beans (15.8 ounces, rinsed and drained)
- 8 ounces baby spinach
- 3 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
Instructions
- Heat the oil in a large pot over medium-high heat. Brown the turkey with the onion, garlic, red pepper flakes, and black pepper until the turkey is cooked through and the onions are translucent, about 7 minutes.
- Add the oregano, basil, undrained tomatoes, and beans. Stir to combine.
- Reduce the heat to medium-low, add the spinach, and cover for about 2 minutes, until the spinach wilts. Stir to combine.
- Add the broth, stir, and increase the heat to medium. Cook until the soup comes to a simmer and is heated through, about 5 minutes.
- Remove from heat, stir in the Parmesan until melted, and serve with extra Parmesan on top.
Notes
Use low-sodium broth since the Parmesan adds saltiness. Stir the Parmesan in off the heat so it melts smoothly instead of clumping. Swap the turkey for ground beef, sausage, or chicken, and the spinach for baby kale or escarole. Any white bean works in place of great northern. Bulk it up with cooked small pasta or rice if you like. Keeps a few days in the fridge or up to 3 months frozen; thaw overnight and reheat, loosening with a splash of broth if it thickened.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
