If your fridge is hiding a leftover turkey carcass and you’re wondering what to do with it—let me introduce you to my go-to comfort meal: Turkey White Bean Soup. This isn’t just a soup—it’s a warm hug in a bowl, made in your Ninja Foodi PossibleCooker Pro (or any good slow cooker). It’s easy, affordable, and perfect for meal prepping, especially when life is just…a lot.
When my kids were younger, I used to make this the weekend after Thanksgiving to stretch every bit of that bird. Now, it’s just part of our cozy-season ritual. Because let’s face it—nothing beats the smell of slow-simmering broth filling your kitchen while you do literally anything else.
Table of Contents
Why You’ll Love This Turkey White Bean Soup
Let me count the ways—because this soup ticks all the boxes for busy home cooks:
- It rescues your leftover roast turkey from the freezer graveyard.
- It uses pantry staples like canned white beans and dried herbs.
- It’s freezer-friendly and makes a big batch (10 servings!).
- It’s packed with vegetables and leafy greens—so you can call it “healthy” without trying too hard.
- It works in any slow cooker or stockpot, but the Ninja Foodi PossibleCooker Pro really shines here.
What Does Turkey White Bean Soup Taste Like?
Think hearty Thanksgiving flavors, wrapped in a veggie-packed, slightly herby broth that tastes like it simmered for hours—because, well, it did. The beans soak up that savory turkey flavor beautifully, and the kale and spinach? They bring in that earthy depth that makes you feel like you’re eating something that’s doing good things for your body.
What You’ll Need to Make Turkey White Bean Soup
This soup is proof that magic can happen with humble ingredients. Here’s what you’ll need—and trust me, you probably have most of it already.
For the Homemade Turkey Broth:
- 1 turkey carcass (leftover from your roast)
- 8+ cups water (enough to submerge the bones)
For the Soup:
- Turkey broth (from above)
- Reserved turkey meat (picked from the bones)
- 1 medium red onion, peeled and chopped
- 3 stalks celery, sliced
- 2 cups baby carrots, chopped
- 2¼ cups canned white kidney beans, drained (about one 540ml can)
- 2 cups black kale, chopped (or use any dark leafy green)
- 2 cups spinach, chopped (frozen works too!)
- 2 tablespoons Italian seasoning
- 2 teaspoons dried chives
- ½ teaspoon salt
- ½ teaspoon black pepper
Want more soup ideas to keep you warm this season? Try my Hearty Vegan Chili or Easy Chicken Cauliflower Soup.
How to Make Turkey White Bean Soup (Step by Step)
There’s something so rewarding about turning leftover turkey into something fresh and nourishing—and this Turkey White Bean Soup does just that. Follow this step-by-step guide, and you’ll have a pot of soul-warming soup that’s as practical as it is delicious.
✨ Want to brush up on meal prep tips or ingredient swaps before you start? Visit our Ultimate Soup Preparation Guide for more kitchen confidence.
Step 1: Create a Rich Turkey Broth from Scratch
First things first—you need a flavorful base. The good news? You don’t need to buy broth when you’ve got a leftover turkey carcass.
- Pick the meat: Gently remove any remaining meat from your cooked turkey carcass and set it aside in a covered bowl in the fridge. This will go into the soup later.
- Break down the bones: Break the turkey bones into smaller chunks so they fit easily into your slow cooker. Don’t worry about being precise—just make sure everything is submerged.
- Add water: Pour in about 8 cups of water or just enough to completely cover the bones. This will be the start of your homemade turkey broth.
- Set and simmer: Cover your Ninja Foodi PossibleCooker Pro (or any slow cooker) and cook on LOW for about 6 hours.
⏰ Shortcut Tip: If you’re short on time, store-bought broth works too. Try our One-Pot Creamy Vegetable Soup for another beginner-friendly option using prepared broth.
Step 2: Skim and Strain for a Clean Broth
At about the 4-hour mark, it’s time for a little cleanup:
- Uncover the pot and use a skimmer or slotted spoon to remove any bones, skin, or floating bits.
- If needed, you can strain the broth through a fine mesh sieve into a clean pot and return it to the cooker.
Your broth should now be golden, aromatic, and ready to carry the rest of the ingredients. It’s the heart of your soup, and making it yourself gives unmatched flavor.
Step 3: Add the Base Vegetables and Beans
Now comes the building phase of our step-by-step Turkey White Bean Soup. Gather your chopped vegetables and drained beans.
- Chop the veggies: Dice 1 red onion, slice 3 stalks of celery, and chop 2 cups of baby carrots.
- Drain the beans: Use 2¼ cups of canned white kidney beans (or any white beans you have on hand).
- Combine in the pot: Add the veggies and beans directly into your simmering broth.
Set your slow cooker to HIGH and let it cook for 30–40 minutes, or until the carrots are fork-tender. This is when everything starts to mingle and get delicious.
🌱 Curious about bean types? Learn more in our White Bean & Kale Soup recipe—it’s another veggie-packed favorite worth bookmarking.
Step 4: Season Generously for Full Flavor
Once the veggies have softened, it’s time to bring this soup to life.
- Add your seasonings:
- 2 tablespoons Italian seasoning
- 2 teaspoons dried chives
- ½ teaspoon salt
- ½ teaspoon black pepper
Give it all a good stir so the spices can infuse every spoonful. This is where the aroma will really start to fill your kitchen.
Want to create your own seasoning blend? Check out our guide on Soup Spices That Make a Difference for homemade flavor tips.
Step 5: Fold in the Greens and Turkey
This step adds nutrients, color, and texture—plus it’s where we reintroduce that tender turkey.
- Chop your greens: You’ll need 2 cups of black kale and 2 cups of spinach. If you’re using frozen, that works just fine—no need to thaw.
- Return the turkey meat to the pot and gently stir.
- Add the greens on top and cover the slow cooker again. Cook on HIGH for about 15 minutes, or until the greens have wilted beautifully into the soup.
You’ll start to see those dark greens swirl through the broth, making it look like something out of a farm-to-table cookbook.
🥄 For another greens-packed winner, check out our Spinach and White Bean Soup—simple and deeply nourishing.
Step 6: Taste, Serve, and Store
Almost there! You’ve made it through this step-by-step soup success.
- Give it a taste test. Adjust seasoning if needed—maybe a dash more salt or pepper.
- Ladle into bowls and serve hot. It’s fantastic with crusty bread, crackers, or even a scoop of cooked rice.
- Store leftovers in an airtight container. This soup keeps well in the fridge for up to 4 days, or in the freezer for 3 months.
🍽 Want more soups that freeze beautifully? Don’t miss our Healthy Chicken Pot Pie Soup—a freezer meal superstar.
Final Step: Enjoy the Comfort You Created
Now sit back, grab your favorite cozy blanket, and enjoy what you’ve just made—something wholesome, hearty, and full of comfort. This step-by-step Turkey White Bean Soup doesn’t just stretch leftovers—it stretches love.
Tips and Tricks for Perfect Turkey White Bean Soup
- Frozen greens work just fine. Honestly, sometimes I even prefer them for convenience.
- No kale? Use Swiss chard, collard greens, or just double up on spinach.
- Don’t skip the Italian seasoning. It gives the soup that comforting “homey” flavor.
- Make a double batch and freeze half in individual containers for future lunches.
- Turkey too dry? Stir it in during the last 10 minutes so it stays tender.
Storage
Leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days. Or freeze in portions for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stove or in your slow cooker on low.
FAQs
Can I make this with chicken instead of turkey?
Absolutely. Rotisserie chicken works great—just skip the broth-making step and use store-bought chicken broth.
Do I need a Ninja Foodi PossibleCooker Pro?
Nope! This works in any slow cooker, stock pot, or Instant Pot set to slow cook.
Can I use dry beans instead of canned?
Sure, but you’ll need to soak and cook them separately before adding. Canned just saves time (and dishes!).
Final Thoughts
This Turkey White Bean Soup is more than just a “leftovers” dish—it’s a flavorful, freezer-friendly favorite that’s earned its place in my regular meal rotation. It’s the kind of soup that gives your kitchen that cozy, soup-simmering-on-the-stove smell that makes you want to call your mama or snuggle into a good book.
Whether you’re feeding a family of five or just planning ahead for your weekday lunches, this recipe has your back.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Turkey White Bean Soup That Feeds Your Soul (And Your Freezer)
- Total Time: 5 hours 10 minutes
- Yield: 10 servings 1x
Description
This turkey white bean soup is made with homemade broth from a turkey carcass and packed with hearty vegetables, white kidney beans, and greens. A slow-simmered, healthy and comforting soup perfect for meal prep or freezing.
Ingredients
Turkey Broth:
- 1 turkey carcass
- 8+ cups water
The Turkey White Bean Soup:
- Turkey broth from above
- Reserved turkey meat from carcass
- 1 medium red onion, peeled and chopped
- 3 stalks celery, sliced
- 2 cups baby carrots, chopped
- 2¼ cups canned white kidney beans, drained (540ml or 18oz)
- 2 cups black kale, chopped
- 2 cups spinach, chopped
- 2 tablespoons Italian seasoning
- 2 teaspoons dried chives
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Remove any remaining meat from the turkey carcass and set aside in the fridge.
2. Break the turkey carcass into smaller pieces and place in the Ninja Foodi PossibleCooker Pro or slow cooker. Add enough water to submerge the bones.
3. Cover and cook on low for 6 hours. After 4 hours, use a skimmer to remove the bones and any solid bits.
4. Wash and chop the celery, carrots, and onion.
5. Open and drain the canned white kidney beans.
6. Add the chopped celery, carrots, onion, and drained beans to the turkey broth in the cooker.
7. Cook on high for at least 30 minutes, or until the carrots are tender.
8. Add the Italian seasoning, dried chives, salt, and black pepper. Stir to combine.
9. Chop the black kale and spinach. Add them to the pot along with the reserved turkey meat.
10. Cover and cook until the greens are wilted and everything is heated through.
11. Serve hot directly from the cooker. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Notes
This soup is ideal for using up every bit of your roast turkey, including the carcass for homemade broth.
You can substitute frozen spinach and kale if fresh is not available.
Canned white beans make this a quick, protein-packed meal.
Perfect for meal prep – freeze in portions for easy lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 104
- Sugar: 3g
- Sodium: 332mg
- Fat: 1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.6g
- Trans Fat: 0.003g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 29mg
Keywords: turkey soup, white bean soup, leftover turkey recipe, slow cooker soup, meal prep
