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Beans, Greens & Sausage Turkey Soup

Having plenty of homemade stock for pots of soup is one of the greatest benefits of buying a whole bird; this hearty soup is perfect. You could add a sausage or not, or use meaty stock that hasn’t been strained, or add some chopped leftover roasted turkey to the pot. A spicy sausage will flavour the whole batch, or you could add a chopped jalapeño or a big pinch of dry red chili flakes in its place if you want some added kick. Make sure you serve this with a fresh loaf of crusty bread to mop up the broth.

By Julie Van Rosendaal

Beans, Greens & Sausage Turkey Soup

Total Time:




Skill Level:



  • 1 Tbsp olive or canola oil
  • 1 spicy or mild Italian or chorizo sausage, crumbled (optional)
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 2 cups water
  • 3/4 cup uncooked fusilli or other small pasta
  • 1 14 oz (398 mL) can tomato puree or sauce, or diced tomatoes with their juice
  • 2 cups turkey stock
  • 1 tsp dry thyme
  • salt and pepper to taste
  • 6 cups spinach, washed and coarsely torn or chopped
  • 1 19 oz (540 mL) can white kidney or navy beans, drained
  • freshly grated Parmesan

How to Make It

In a large saucepan or Dutch oven set over medium heat, heat the oil and sauté the sausage until it’s no longer pink.

Add the onion and garlic and cook for 2-3 minutes, until soft.

Add the water, pasta, tomato sauce, chicken stock, thyme, salt and pepper.

Bring it to a boil, reduce the heat and simmer for about 15 minutes, until the pasta is tender.

Add the spinach and beans and cook the soup for another 3-5 minutes.

If it seems too thick, thin it with a little extra stock, tomato juice or water.

Ladle into bowls and serve hot with freshly grated Parmesan cheese to sprinkle on top.

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