As the days grow shorter and the evenings cooler, there’s nothing quite like the warm embrace of a hearty, home-cooked meal. Enter the Smoky Turkey Tenderloin and White Bean Soup: a dish that balances the nostalgic comforts of childhood soups with a deliciously modern twist. This recipe packs tender turkey, creamy white beans, and a robust tomato broth into one satisfying bowl that’s perfect for cozy nights at home.

Why You’ll Love This Recipe

This soup isn’t just about filling your belly; it’s an experience that elevates a simple meal to an occasion. The combination of smoky turkey tenderloin with a medley of aromatic vegetables—onions, carrots, and celery—creates a rich base that soothes the soul. The added step of puréeing half of the soup lends a luscious, creamy texture without the need for added cream, keeping the dish hearty but light.

Whether you’re hosting friends or just looking for a comforting dish to enjoy on a weeknight, this recipe is sure to impress. And best of all, it’s simple enough for cooks of all skill levels.

Ingredients You’ll Need

1/2 lb diced turkey tenderloin
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
4 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
Salt and pepper, to taste
1 can (8 oz) tomato sauce

How to Make Smoky Turkey Tenderloin and White Bean Soup

Cook the Turkey: Begin by cooking the diced turkey tenderloin in a soup pot or Dutch oven until it’s beautifully crisp. Once cooked, use a slotted spoon to remove the turkey pieces and set them on a paper towel-lined plate. Be sure to save about 2 tablespoons of the rendered grease for added flavor.
Sauté the Vegetables: In the reserved turkey grease, sauté the onions, carrots, and celery over medium heat until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute, allowing the flavors to meld.
Simmer the Soup: Pour in the chicken broth and add the white beans. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then lower the heat and let it simmer for an hour, giving the flavors time to develop.
Blend for Texture: Carefully transfer half of the soup into a blender or food processor and blend until smooth. Return the purée to the pot, stirring it back into the remaining soup. This step gives the dish a velvety texture while keeping it hearty.
Finish with Tomato and Turkey: Stir in the tomato sauce and 3/4 of the reserved turkey pieces, blending everything together. Adjust the seasoning as needed, and let the soup simmer for an additional 5 minutes.
Serve and Enjoy: Ladle the warm soup into bowls and top with the remaining crispy turkey for a delightful finishing touch.

Tips for the Best Results

Turkey Tenderloin Tips: For the best flavor, don’t rush the process when crisping the turkey. The rendered grease adds depth to the soup.
Blending Carefully: When blending hot soup, work in batches if needed and ensure the lid is vented to avoid pressure buildup.
Customization: Feel free to add a handful of spinach or kale for extra greens, or a dash of smoked paprika for an even smokier taste.

A Bowl of Comfort

There’s something magical about the balance of tender turkey, creamy white beans, and the tangy tomato broth that feels both familiar and new. Serve this soup with a side of crusty bread or a fresh salad, and you’ve got a meal that’s sure to become a household favorite.

Try this Smoky Turkey Tenderloin and White Bean Soup for your next cozy night in—it’s the perfect blend of comfort, simplicity, and robust flavor.

Smoky Turkey Tenderloin and White Bean Soup

Author: Alice

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Description

Enjoy a comforting bowl of this smoky, hearty soup made with tender turkey tenderloin, savory white beans, and rich tomato broth. Perfect for a cozy night in, it’s a modern twist on a childhood favorite you’ll love sharing with friends and family.

Ingredients

– 1/2 lb diced turkey tenderloin
– 1 cup diced yellow onions
– 1 cup diced carrots
– 1 cup diced celery
– 2 cloves garlic, minced
– 4 cups chicken broth
– 3 cans (15 oz each) Great Northern beans, drained and rinsed
– Salt and pepper, to taste
– 1 can (8 oz) tomato sauce

Instructions

1. Cook the diced turkey tenderloin in a soup pot or Dutch oven until crisp. Use a slotted spoon to remove the turkey tenderloin to a paper towel-lined plate. Discard all but about 2 tablespoons of the turkey tenderloin grease.
2. Add the onions, carrots, and celery to the hot turkey tenderloin grease. Cook over medium heat until they begin to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Stir in the chicken broth and beans. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let the soup simmer for 1 hour.
4. Carefully remove half of the soup and transfer it to a blender or food processor. Process until smooth, then return the purée to the soup pot, stirring it into the remaining soup.
5. Add the tomato sauce and 3/4 of the reserved turkey tenderloin back to the pot, stirring to combine. Taste and adjust seasoning with salt and pepper as needed.
6. Let the soup simmer until heated through, about 5 minutes. Serve topped with the remaining turkey tenderloin for a crispy touch.

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