This tuscan white bean soup with ground turkey and sausage is hearty and flavorful. Made with fresh ingredients for the ultimate cozy meal.
Why Make Tuscan Bean Soup With Ground Turkey
As the seasons transition and the chill in the air becomes more pronounced, there's nothing quite like a warm and comforting bowl of soup to soothe the soul and tantalize the taste buds.
This Tuscan soup is loaded with filling protein, it's so flavorful from the turkey and sausage combo. It is comforting and nutritious from the rice broth and earthy vegetables.
This soup is great for meal prepping, it freezes well and it gets better as it sits in the fridge throughout the week. Also try my White Bean Chili With Chicken for another great meal prep soup.
White Beans. These are found with all the other beans. I always go for canned beans to cut back on time and energy. Cannellini beans or Great Northern beans also work.
Ground Meat. I use a blend of lean ground turkey and ground sausage. The two together taste great, the sausage really pairs great with the rustic flavors.
Seasonings. Salt, Pepper, Paprika, Red Pepper Flakes, Dried Oregan, Thyme.
Tomato Paste. You will need both tomato paste and fresh tomatoes for this recipe.
Collard Greens. These offer a thick meaty texture and add some color and greens to the mix.
Sherry Cooking Wine. This offers a nice sweetness and depth to the soup. You can find it in the oil and vinegar aisle at most grocery.
Flour. This is to make a roux for the soup, it thickens it up and elevates the flavor.
All other ingredients and measurements can be found in the recipe card below.
White Beans. Use any white bean! Northern Beans or Cannellini.
Ground Meat. Use ground beef, ground chicken or any combination of choice. I prefer the combo I mentioned.
Collard Greens. Spinach or stemmed kale will work great.
Flour. Use all purpose flour or all purpose gluten free flour.
Broth. Use beef, chicken or vegetable broth.
Sherry Wine. Use any white wine of choice!
Steps To Make This Recipe
Step One - Two. In a large pot or skillet, add ground turkey and sausage, seasonings. Cook until browned. While meat is cooking, chop all the vegetables, set aside.
Step Three. Once the meat is finished set aside. In a large pot, melt butter over medium heat. Sprinkle in the flour, turn the heat to low and whisk it well to ensure there are no clumps. Add in the garlic and onion. Sauté for 2 minutes. Add in tomato paste and mix well.
Step Four. Add in chopped celery, carrots, tomatoes, sauté for 2 minutes. Add sherry wine and broth. Let it simmer for about 3-4 minutes.
Step Five. Next, add in the drained, rinsed beans and ground meat. Add more broth if you need (depending on how broth-y you like your soups). Cover and simmer for about 15 minutes.
Step Six. Add the chopped collard greens, let them wilt and bit. Turn off the heat and serve while warm. Enjoy this hearty delicious soup.
Keep leftovers in an airtight container and store in the fridge for up to 4 days. Or let the soup cool completely, add to an airtight bag or container and freeze for up 3 months.
Yes, make this soup ahead of time! This soup often tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
The thickness of the soup can be adjusted by controlling the amount of broth you add. Start with the lower end of the suggested broth range and gradually add more until you achieve your desired consistency.
Balance Broth Consistency. Adjust the amount of broth based on your preference for thickness. Some enjoy a heartier soup, while others prefer it lighter.
Spice Wisely. Red pepper flakes add a hint of heat. Adjust the quantity to your taste preference, or omit them if you prefer a milder soup.
Blend for Creaminess. For a creamy variation, blend a portion of the soup and then mix it back in. This adds creaminess without sacrificing texture.
Other Soups To Try
Tuscan White Bean Soup
- large pot or dutch oven
- sharp knife
For The Meat
- 1 lb lean ground turkey
- ½ lb ground sausage *see notes
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp pepper
- ½ tsp olive oil for sautéing
For The Soup
- 1 Tbsp butter
- 1½ Tbsp all purpose flour *see notes
- 3 15 oz cans white beans *see notes
- 1 small yellow onion, chopped
- 4 garlic cloves
- 3 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 roma tomatoes, diced
- 2 Tbsp tomato paste
- ⅓ cup sherry wine *see notes
- 3-4 cups chicken broth *see notes
- 2 cups collard greens *see notes
- In a large pot or skillet, add ground turkey and sausage, seasonings. Cook until browned, about 5 minutes. While meat is cooking, chop all the vegetables, set aside.
- Once the meat is finished set aside. If you cooked it in the soup pot, wipe it clean. In a large pot (or the soup pot) melt butter over medium heat. Sprinkle in the flour, turn the heat to low and whisk it well to ensure there are no clumps. Add in the garlic and onion. Sauté for 2 minutes. Add in tomato paste and mix well.
- Add in chopped celery, carrots, tomatoes, sauté for 2 minutes. Add sherry wine and broth. Let it simmer for about 3-4 minutes.
- Next, add in the drained, rinsed beans and ground meat. Add more broth if you need (depending on how broth-y you like your soups). Cover and simmer for about 15 minutes.
- Add the chopped collard greens, let them wilt and bit. Turn off the heat and serve while warm. Enjoy this hearty delicious soup.