Chunky Turkey Spinach Soup is a wholesome, protein-rich, and veggie-packed dish that’s perfect for chilly days, post-holiday leftovers, or simply a clean and satisfying meal. With lean ground turkey, creamy white beans, fresh spinach, and savory herbs, this one-pot wonder is both nourishing and delicious. It’s quick to prepare and makes excellent leftovers for the week ahead.

Why You’ll Love This Recipe

Packed with lean protein and nutrient-dense veggies
Great way to use up leftover turkey or ground turkey
One-pot simplicity with tons of flavor
Freezer-friendly and perfect for meal prep
Naturally gluten-free and easy to make dairy-free

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Ground turkey
Onion, diced
Garlic, minced
Red pepper flakes (optional)
Dried oregano
Dried basil
Canned diced tomatoes (with juice)
Canned white beans (cannellini or great northern), drained and rinsed
Chicken broth (low sodium)
Fresh baby spinach
Parmesan cheese, grated
Salt and black pepper to taste

directions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, and cook for another minute.
Cook the Turkey: Add ground turkey and cook until browned and fully cooked, breaking it up with a spoon as it cooks.
Add Seasoning and Tomatoes: Stir in dried oregano and basil. Add the diced tomatoes with juice and cook for 2–3 minutes.
Add Broth and Beans: Pour in chicken broth and stir in the white beans. Bring the soup to a boil, then reduce heat and simmer for 10–15 minutes.
Add Spinach: Stir in the spinach and cook for 2–3 minutes until wilted.
Finish with Cheese: Stir in grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle into bowls and garnish with extra Parmesan if desired.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Use leftover roasted turkey instead of ground turkey
Add other greens like kale or Swiss chard
Mix in diced zucchini, bell peppers, or mushrooms for more veggies
Make it dairy-free by omitting Parmesan or using a vegan substitute
Add a squeeze of lemon juice before serving for extra brightness

storage/reheating

Store in the refrigerator in an airtight container for up to 4 days.
Freeze in individual containers for up to 3 months.
To reheat, warm on the stovetop or microwave until hot. Add a splash of broth if the soup has thickened.

FAQs

Can I use leftover cooked turkey instead of ground turkey?

Yes! Just chop or shred it and add it with the broth and beans to heat through.

What beans work best in this soup?

White beans like cannellini or great northern beans are ideal, but navy beans also work.

Can I make this soup ahead of time?

Definitely. It stores well and the flavors deepen as it sits.

How do I make it spicy?

Add more red pepper flakes or a dash of hot sauce.

Can I freeze this soup?

Yes, it’s very freezer-friendly. Just cool completely before freezing.

Can I substitute spinach with another green?

Yes, kale, Swiss chard, or escarole are good alternatives.

What’s a good side for this soup?

Crusty bread, garlic toast, or a fresh salad make great companions.

Is this soup low-carb?

It’s moderately low in carbs, but you can skip the beans or reduce their quantity to make it even lower.

Can I use turkey sausage instead of ground turkey?

Absolutely—it adds a different flavor twist.

Does this soup thicken as it sits?

Yes, it may thicken due to the beans. Just add a little broth or water when reheating.

Conclusion

Chunky Turkey Spinach Soup is a delicious and nutritious choice for any night of the week. It’s hearty, easy to make, and packed with flavor—ideal for cozy dinners, meal prep, or using up leftovers. With its nourishing ingredients and satisfying texture, it’s a soup you’ll want to return to again and again.

Chunky Turkey Spinach Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chunky Turkey Spinach Soup is a clean, comforting soup loaded with lean turkey, tender veggies, and baby spinach in a savory broth. It’s easy to make in one pot, naturally low in carbs, and a great way to enjoy a wholesome, protein-rich meal any day of the week.

Author: Beth
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: One Pot/One Pan
Cuisine: American

Ingredients

Scale

1 tbsp olive oil
1 lb ground turkey (or cooked shredded turkey)
1 small onion (diced)
2 cloves garlic (minced)
2 carrots (peeled and chopped)
2 celery stalks (sliced)
1 zucchini (diced)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
6 cups low-sodium chicken or turkey broth
2 cups fresh baby spinach
Salt and black pepper to taste
Juice of 1/2 lemon (optional, for brightness)

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot, heat olive oil over medium heat.
Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 6–7 minutes).
Add onion, carrots, and celery. Cook for 4–5 minutes until vegetables start to soften.
Stir in garlic, zucchini, thyme, oregano, and red pepper flakes. Cook for 1–2 minutes.
Pour in broth and bring the soup to a boil.
Reduce heat and simmer uncovered for 15–20 minutes, or until vegetables are tender.
Stir in spinach and cook for 2–3 more minutes until wilted.
Add lemon juice (if using), then taste and season with salt and pepper.

Serve hot!

Notes

Leftover cooked turkey? Just skip the browning step and add it with the broth.
Add a handful of cooked rice, quinoa, or pasta to make it more filling.
Keeps well in the fridge for up to 4 days and freezes beautifully.