Turkey + Sausage + Spinach + White Bean Soup

It’s soup season! We LOVE soup at our house!

Soup is warming, comforting, satisfying, and ready-to-eat whenever you are!

Crockpot, Stovetop, AND Instant Pot Instructions are included!

You can use any combination of ground meat, or sausage for this recipe.

I often use a pound of ground turkey for a big protein boost, then add in a half-pound of Italian or spicy sausage for added flavor.

Always turns out delicious, so choose your meat depending on your GOALS and preferences.

On a similar note: this soup is fantastic with either baby spinach or baby kale, so choose your favorite greens to add-in.

I usually double-up my soup recipes because soup makes wonderful future meals!

This is one of our all-time FAVES!

I love the high protein + veggie combo here! Hope you love it too!

Makes 6 servings

Ingredients:

• 1 1/2 lbs. ground turkey or chicken (sometimes I use 1 pound ground turkey PLUS a 1/2 pound of Italian
• OR Spicy sausage for more FLAVOR)
• 1 Tbsp extra virgin olive oil
• 1 large red or yellow onion, diced
• 1 tsp fennel seeds
• 4 fresh garlic cloves, minced
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup carrots, peeled and chopped or baby carrots
• 4 ribs fresh celery, sliced
• 2 (15 oz.) cans white beans, drained and rinsed
• 6 cups chicken bone broth
• 2-3 cups fresh baby spinach, or baby kale
• sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

Garnish ideas:

• a handful of fresh parsley leaves, chopped
• fresh grated Parmesan cheese
• red pepper flakes

Instructions:

In a large skillet, heat your oil then cook the ground meat with the diced onions, and fennel seeds, until nicely browned, breaking up the pieces with a wooden spoon; 5-6 minutes. Add in the minced garlic for the last minute, and saute garlic with the meat until flavors combine and garlic is golden. Sea salt and pepper to taste. Remove from the heat, then choose your soups cooking method below:

Slow Cooker:

Place all the ingredients (except spinach/kale) into your 6-qt slow cooker.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really think cooking on LOW for a

longer time makes for a more flavorful soup.

Stovetop:

This can also be cooked on the stovetop in a large stockpot.

Simply follow the directions above for browning the meat, then add everything (except spinach/kale) to a large pot, allow to come to a good boil then, reduce heat to low and simmer on low for 30-40 minutes covered, stirring occasionally.

Instant Pot:

To cook in the instant pot, simply follow the directions above for browning the meat, then add everything (except spinach/kale) into your instant pot, seal, and press the soup button.

Cook for 30 minutes. I let it sit at warming for 15 minutes after.

To serve: Just before serving while the soup is still hot, add the spinach/kale and stir until nicely wilted. Remove bay leaf.Sometimes I sprinkle my soup with freshly grated parmesan cheese.This soup stays great refrigerated for up to 5 days (tastes even better the next day!) And also freezes very well for up to 3 months.

Enjoy!

❤Rachel

• 

• Turkey + Sausage + Spinach + White Bean Soup

  

  November 14, 2019

  by Rachel Maser - CleanFoodCrush

  Category Dinner

  Ingredients

  • 1 1/2 lbs. ground turkey or chicken (sometimes I use 1 pound ground turkey PLUS a 1/2 pound of Italian OR Spicy sausage for more FLAVOR)
  • 1 Tbsp extra virgin olive oil
  • 1 large red or yellow onion, diced
  • 1 tsp fennel seeds
  • 4 fresh garlic cloves, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup carrots, peeled and chopped or baby carrots
  • 4 ribs fresh celery, sliced
  • 2 (15 oz.) cans white beans, drained and rinsed
  • 6 cups chicken bone broth
  • 2-3 cups fresh baby spinach, or baby kale
  • sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

  Garnish ideas:

  • a handful of fresh parsley leaves, chopped
  • fresh grated Parmesan cheese
  • red pepper flakes

  Instructions

  1. In a large skillet, heat your oil then cook the ground meat with the diced onions, and fennel seeds, until nicely browned, breaking up the pieces with a wooden spoon; 5-6 minutes.
  2. Add in the minced garlic for the last minute, and saute garlic with the meat until flavors combine and garlic is golden. Sea salt and pepper to taste.
  3. Remove from the heat, then choose your soups cooking method below:

  Slow Cooker:

  1. Place all the ingredients (except spinach/kale) into your 6-qt slow cooker.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really think cooking on LOW for a longer time makes for a more flavorful soup.

  Stove top:

  1. This can also be cooked on the stovetop in a large stockpot. Simply follow the directions above for browning the meat, then add everything (except spinach/kale) to a large pot, allow to come to a good boil then, reduce heat to low and simmer on low for 30-40 minutes covered, stirring occasionally.

  Instant Pot:

  1. To cook in the instant pot, simply follow the directions above for browning the meat, then add everything (except spinach/kale) into your instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after.

  To serve:

  1. Just before serving while the soup is still hot, add the spinach/kale and stir until nicely wilted.
  2. Remove bay leaf.
  3. Sometimes I sprinkle my soup with freshly grated parmesan cheese.
  4. This soup stays great refrigerated for up to 5 days (tastes even better the next day!) And also freezes very well for up to 3 months.

  © 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
• 

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