Turkey White Bean and Kale Soup

By day three of Thanksgiving leftovers, even the most devoted turkey sandwich fan needs something different. This turkey, white bean kale soup takes all those holiday flavors and transforms them into a completely new meal. I love how it uses up leftover turkey while feeling fresh and light, not like another heavy casserole. The creamy white beans, tender kale, and savory turkey create a soup that’s both satisfying and nourishing.

The best part about this recipe is how flexible it is. I’ve made it with leftover turkey from our dry-brined spatchcock turkey and grilled turkey breast, but it works just as well with rotisserie chicken or even ground turkey when the holidays are long over.

Want To Save This Recipe For Later?

Enter your email to have this recipe sent to your inbox.

By submitting this form, you consent to receive emails from Casual Epicure.

If you’re looking for more ways to use up turkey leftovers, our cranberry turkey salad sandwich, our Friend’s inspired moist-maker sandwich, and turkey pot pie with puff pastry are family favorites. For soup lovers, you’ll also enjoy our turkey tortellini soup.

Key Ingredients and Substitutions

While the ingredient list isn’t long, each ingredient plays an important role in creating this satisfying soup.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Leftover Turkey: We use turkey leftovers from Thanksgiving dinner. If making this outside of the holiday season, you can substitute 1.25 pounds of cooked ground turkey.
• White Beans: Either cannellini or northern beans work perfectly in this soup. They add a creamy texture and a hearty protein boost. Be sure to drain and rinse them well.
• Kale: Fresh kale adds color, texture, and nutrition to our soup. While you can use curly kale (the most common variety with ruffled edges), red kale (similar to curly but with reddish stems), or lacinato kale (also called Tuscan or dinosaur kale), we prefer lacinato kale for its slightly sweeter flavor and tender leaves. Remove the tough stems and roughly chop the leaves -they’ll cook down significantly, so don’t worry if it seems like too much at first.
• Mirepoix: The classic combination of diced onions, carrots, and celery creates the flavor foundation for our soup.
• Broth: Use low-sodium chicken or turkey broth to control the salt level. If you have homemade turkey broth from Thanksgiving, that’s even better!

How to Make Turkey White Bean and Kale Soup

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Cut your turkey into bite-sized pieces while it’s still cold for cleaner, more uniform pieces that will heat evenly in the soup.

1. Build the Soup Base: Start with a large Dutch oven or pot over medium heat. Add your olive oil, and once it’s shimmering, add the diced onions, carrots, and celery. Let these vegetables soften and release their flavors, stirring occasionally until the onions become translucent – about 5-7 minutes. Add the minced garlic and cook until fragrant, for about 30 seconds, watching carefully to prevent browning.

2. Create the Broth: Add the thyme, bay leaf, salt, pepper, and red pepper flakes (if using). Stir in the beans and broth, bringing everything to a gentle simmer.

3. Add the Turkey: To the broth mixture, stir in the shredded turkey, letting it warm. Since it’s already cooked, we’re just warming it through and letting it absorb the flavors of the soup.

4. Finish and Serve: Let the soup simmer for 15-20 minutes to meld the flavors together, then add the chopped kale. Cook until the kale is just wilted but still bright green, about 5 minutes. 

Make-Ahead and Storage

Make-Ahead: You can prepare several components of this soup in advance to make assembly quicker when you’re ready to cook. Prepare your mirepoix (diced onions, carrots, and celery) up to 2 days ahead and store it in an airtight container in the refrigerator. The kale can be cleaned and chopped a day in advance. Store it in a zip-top bag with a paper towel to absorb excess moisture. We recommend shredding your leftover turkey while it’s still slightly warm, as it’s easier to pull apart. Store all components separately until you’re ready to make the soup. 

How to Store: Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for up to 4 days. Transfer the cooled soup to freezer-safe containers or heavy-duty freezer bags for longer storage, leaving about an inch of headspace for expansion. The soup is perfect for meal prepping or a grab-and-go lunch. Pro tip: Freeze it in individual portions for easy reheating.

How to Reheat: Thaw frozen soup overnight in the refrigerator for the best results. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. For individual portions, microwave in 1-minute intervals, stirring between each, until heated through. If the soup seems too thick after storage, simply add a splash of broth while reheating to reach your desired consistency.

Recipe Tips and Notes

• Create maximum flavor. Let the onions, carrots, and celery soften slowly, creating a flavorful foundation for your soup.
• Cut vegetables into similar-sized pieces. Take your time when cutting up the vegetables. Rushing through the chopping means some pieces turn mushy while others stay too firm as they cook.
• Season gradually. The saltiness of leftover turkey varies, so taste and adjust seasoning after adding the turkey but before adding the kale.

Frequently Asked Questions