Applewood Smoked Turkey & Fennel Soup with White Beans

Applewood Smoked Turkey & Fennel Soup with White Beans

A light and savory vegetable-laden soup for any season, featuring our smoky turkey breast and garnished with some of Wisconsin's finest parmesan cheese.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 01h 00 minutes
Serves: 8 people

From this Recipe

  1. Boneless Turkey Breast
    Boneless Turkey Breast


  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Medium Fennel Bulbs, sliced thin
  • 1 Large Onion, chopped
  • 1 1/2 Cup Nueske's Applewood Smoked Turkey, cubed to 1/2"
  • 2 Large Carrots, coined
  • 1 Can (15oz) Cannellini Beans, drained
  • 1 Can (15oz) Butter Beans, drained
  • 1 Can (15oz) Diced Tomatoes & Juice (a jar of homemade diced tomatoes would be great!)
  • 1 tsp Thyme
  • 1/8 tsp White Pepper
  • 1 Bay Leaf
  • 8 Cups Chicken Broth
  • 4 Cups Fresh Spinach, torn into bite-sized pieces
  • Salt & Pepper, to taste
  • 2/3 Cup Sartori Sarvecchio Parmesan Cheese, grated


  1. In a dutch oven, warm the olive oil over medium heat on your stovetop. Add the fennel and onion to the oil and sauté until onion is just translucent.
  2. Add the smoked turkey, carrots, beans, tomatoes, thyme, bay leaf, and broth to the pan. Simmer for about 45 minutes or until the fennel is tender.
  3. Remove the bay leaf and season with salt and black pepper, to taste. Stir the torn spinach into the soup just before serving. Serve garnished with the grated parmesan cheese.


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