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Turkey + Sausage + Spinach + White Bean Soup

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.

Stove top:

  • 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.