Turkey Sausage & White Bean Soup

It’s soup season! I mean, in my world, it’s always soup season, but if we were going to make something official, I think we can say October is PRIME soup season. I’ve been making all of my favorites: roasted vegetable, Moroccan lentil, chicken noodle, tomato basil and pasta e fagioli, and now I’ve added this turkey sausage & white bean soup to my repertoire!

This soup showcases Italian turkey sausage, white beans, diced tomatoes, leafy greens and lots of garlic and Italian seasoning. If you make it on the stovetop, it comes together in no-time, but it’s even more hands-off if you throw everything in the crock pot or Instant Pot and let it do it’s thing. If you make it in the crock or Instant Pot, I’d recommend sauteing the onion and turkey sausage first, then adding the rest of the ingredients to cook together.

To make an even lower sodium version, you could swap out the turkey Italian sausage for regular ground turkey and add a few seasonings: a pinch of fennel (for that classic sausage flavor), some oregano and maybe another dash or two of Italian seasoning.

Now go ahead and curl up with a hot bowl of this soup and read a good book. You deserve it!

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Turkey Sausage & White Bean Soup

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 15-20 mins
  • Total Time: 20-30 mins
  • Yield: Serves 8 1x
  • Category: Soups
  • Method: Stove-Top, Slow Cooker
  • Cuisine: Italian-Style


A hearty Italian-style soup with turkey sausage, white beans and greens.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 1-pound ground Italian turkey sausage or turkey smoked sausage, chopped
  • 34 cloves garlic, peeled and minced
  • 2 tablespoons Italian seasoning
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 (15-ounce) cans cannellini or Great northern beans, rinsed and drained
  • 15-ounce can fire roasted diced tomatoes with juice
  • 4 cups unsalted chicken or vegetable stock
  • 45 cups baby spinach or chopped kale
  • ¼ cup freshly grated Parmesan cheese


To make on the stove:

  1. Heat olive oil in a Dutch oven or soup pot to medium heat. Add the onion and cook 3-4 minutes or until slightly soft. Add the sausage and cook 5-7 minutes, stirring occasionally, until its browned (if using ground, break the sausage up with a wooden spoon as it cooks). Stir in the garlic, Italian seasoning, salt, black pepper and crushed red pepper flakes and sauté 30-60 seconds or until fragrant.
  2. Add the beans, diced tomatoes and stock and bring to a simmer. Stir in the spinach or kale and let simmer another 5-6 minutes. Taste and adjust seasoning, if necessary.
  3. Serve soup in bowls with Parmesan cheese.

To make in the slow cooker:

  1. Heat the olive oil in a skillet to medium heat. Add the sausage and cook 5-7 minutes, stirring occasionally, until its browned (if using ground, break the sausage up with a wooden spoon as it cooks). Transfer to the bowl of a slow cooker.
  2. Add the onion, garlic, Italian seasoning, salt, black pepper, red pepper flakes, beans, diced tomatoes, stock and spinach or kale to the slow cooker bowl. Cook on high 2-3 hours or low 4-5 hours.
  3. Serve soup in bowls with Parmesan cheese.


Cooking Tip: Try with ground turkey instead of turkey sausage. Simply add a teaspoon of dried fennel seeds and another ½ teaspoon salt.


  • Serving Size: 1/8 of recipe
  • Calories: 273
  • Sugar: 4g
  • Sodium: 521mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Protein: 17g
  • Cholesterol: 43mg

Keywords: soup, stew, kale, spinach, sausage, turkey, beans