Slow Cooker Ground Turkey and White Bean Soup Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing a small amount of onion or garlic before adding them to the slow cooker, although this is optional.

If you prefer a thicker soup, you can lightly mash a small portion of the beans against the side of the slow cooker bowl before stirring them back into the liquid, which adds body and creaminess to the final dish without needing extra ingredients.

The soup can also be customized by adding other vegetables during the final hour of cooking, such as diced carrots or celery, if desired. Always ensure that any additional vegetables are cut to a similar size to promote even cooking. For those who enjoy a bit of heat, a pinch of red pepper flakes or a dash of hot sauce can be added to individual bowls upon serving to provide a subtle kick.

Variations

• Spicy Turkey Soup: Add a teaspoon of crushed red pepper flakes or diced jalapeños during the cooking process to give the soup a noticeable heat that pairs well with the turkey.
• Herb-Infused Version: Incorporate fresh thyme or rosemary sprigs at the start of cooking for an aromatic, earthy flavor that elevates the basic seasoning packet.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in portions for up to 2 months; thaw in the fridge before reheating.

Reheat

Reheat on the stovetop over medium heat until simmering throughout.

Store any leftover soup in an airtight container in the refrigerator for up to three days. As the soup sits, the flavors will continue to meld, often making it taste even better the next day.

Ensure that the soup is cooled to room temperature within two hours of cooking before placing it in the refrigerator to maintain optimal food safety standards and keep the quality of the ingredients intact.

This soup is an excellent candidate for making ahead. You can prepare the base entirely and store it in the refrigerator before adding the kale, which keeps the greens crisp.

When you are ready to serve, simply reheat the soup on the stovetop until simmering, stir in the fresh kale, and serve. This method saves significant time on busy weekdays while still providing a fresh-tasting, hot meal.

Serving ideas

Serve this soup hot in deep bowls, perhaps accompanied by a slice of crusty bread or a simple side salad to make it a more substantial meal. The brightness of the kale makes it look appealing, so consider garnishing each bowl with a light sprinkle of fresh herbs if you have them on hand. It is a versatile dish that works well for casual family dinners or as a reliable lunch option.

Because the soup is quite filling on its own, it pairs well with light accompaniments that do not overpower its savory profile. A sprinkle of grated parmesan or a squeeze of fresh lemon juice can also brighten the flavors just before serving.

Presenting it in individual bowls allows for easy customization, letting each person add their preferred toppings or side items to tailor the meal to their personal preferences.

Frequently asked questions

Recipe card

Slow Cooker Ground Turkey and White Bean Soup

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 1 lb ground turkey
• 1 can cannellini beans, drained and rinsed
• 1 packet seasoning packet
• 4 cups chicken broth
• 2 cups kale, chopped

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker, breaking it up slightly with a spoon. Add the drained cannellini beans, the seasoning packet, and pour the chicken broth over the top.
2. Cover the slow cooker and set it to cook on low for 4 hours. Ensure the ground turkey reaches a safe internal temperature of 165°F (74°C) to ensure it is fully cooked through.
3. Once the cooking time is complete, stir in the chopped kale and let it wilt in the hot soup for about 5 minutes before serving.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

35 g

Fat

7 g

Fiber

8 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.