Turkey Sausage White Bean Soup! A super easy and delicious weeknight meal that comes together in no time! This is the perfect soup for a cool fall or winter evening. I hope you try it!
Fall is my favorite season not only because I can whip out all the sweaters, sweatshirts and sweatpants but it’s also SOUP SEASON! We love soup at my house and when I find one that we all love, I tend to make it over and over again.
Turkey Sausage White Bean Soup
I’m still doing the Faster Way to Fat Loss VIP program but I’m definitely tracking my macros a little more on the loose side. I have started eating bread again (only on certain days) and I’m eating whenever I am hungry. I do tend to reach for protein, or drink water, a lot more than before. Because of this, at any given moment, I have a fridge stocked with protein: grilled chicken, ground turkey, deli turkey meat, hard boiled eggs, and this week: turkey apple sausages and rotisserie chicken.
In an effort to use up some of the sausage and rotisserie chicken, I made this soup. This soup is also a great way to clean out any leftover vegetables in your fridge. I threw in carrots, zucchini, spinach and onions. Kale and celery would also be fabulous in this soup! Protein packed, full of flavor and so easy to make! I hope you try this soup!
Turkey Sausage White Bean Soup
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium sized onion chopped
- 1 to 2 medium sized carrots chopped
- 1 medium zucchini chopped
- 3 to 4 turkey apple sausages or chicken apple sausages
- 2 to 3 cloves garlic minced
- 1 tablespoon chili powder*
- 1 heaping teaspoon crushed red pepper flakes + more if desired
- 1 teaspoon smoked paprika + more if desired
- 1 can cannellini beans drained and rinsed
- 1 quart (32 fl oz.) chicken stock
- 2 to 3 cups shredded rotisserie chicken optional
- 2 to 3 cups baby spinach or kale chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large heavy bottomed pot or cast iron dutch oven over medium high heat. After a few minutes, add the onions, carrots and zucchini and sauté until just tender. While the vegetables are cooking, I like to fry up the sausages in a separate pan over medium high heat. Remove from heat when cooked through the browned on all sides. Slice sausages into pieces and set aside.
- Add the garlic into the pot with the vegetables and stir for 30 seconds. Add in the chili powder, crushed red pepper flakes and the smoked paprika and stir to combine. After a minute or so, pour in the beans and the chicken stock. Turn the temperature up to high and bring to a boil. Once boiling, turn the heat to low and let simmer for about 10 to 15 minutes. Add the cooked shredded rotisserie chicken, the baby spinach and the cooked sliced sausages. Stir to combine. When the spinach is just starting to wilt, season with salt and pepper to taste. Serve and enjoy while hot.
