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Turkey, Bean & Spinach Salsa Soup

Turkey, Bean & Spinach Salsa Soup

Packed with veggies and lean ground turkey, this savory, no-gluten weeknight dinner recipe proves that great soups don’t need to take forever to make — it’s ready in under 30 minutes!

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servings Makes 4 servings 4
preparation time PREP 10 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
  • 6 cups low-sodium chicken broth
  • ½ cup LA VICTORIA® Thick n’ Chunky Salsa
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (1-inch) piece Parmesan cheese
  • 1 (8-ounce) bag baby spinach leaves
  • 3 tablespoons chopped fresh parsley

Directions

  1. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
  2. In large pot, combine turkey, chicken broth, salsa, beans and cheese. Bring mixture to boil; reduce heat to medium-low. Simmer 5 minutes.
  3. Add spinach. Cook 1 minute or until wilted. Remove and discard Parmesan cheese chunk. Garnish with fresh parsley.

RECIPE NUTRITION INFORMATION

Per Serving

Calories360

Protein36g

Carbohydrates24g

Fiber6g

Sugars3g

Fat14g

Cholesterol85mg

Sodium970mg

Saturated Fat5g

MADE WITH

Lean Taco Seasoned Ground Turkey

Lean Taco Seasoned Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey, Bean & Spinach Salsa Soup