Creamy White Bean Bacon Spinach Soup One Pot Comfort for Busy Nights
Creamy white bean & turkey bacon spinach soup is a hearty, comforting dish made with smoky turkey bacon, tender white beans, and fresh baby spinach, all in a smooth herbed broth with a splash of heavy cream. Balanced, filling, and quick to make, it’s a one-pot soup perfect for weeknight dinners, cozy weekends, or meal prep. Top with Parmesan and serve with crusty bread for a satisfying bowl that warms you from the inside out.
Ingredients
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6 slices turkey bacon, chopped
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1 tablespoon olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 cans (15 oz each) white beans, drained and rinsed
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4 cups chicken broth
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1 teaspoon dried thyme
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½ teaspoon dried oregano
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Salt and black pepper, to taste
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2 cups fresh baby spinach
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½ cup heavy cream
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Optional: grated Parmesan cheese for serving
Instructions
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In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until browned and crisp. Remove and set aside on a paper towel-lined plate.
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Add olive oil to the pot if needed, then add the diced onion. Cook for 4 to 5 minutes until softened.
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Stir in the minced garlic and cook for another 1 minute until fragrant.
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Add the white beans, chicken broth, dried thyme, and oregano. Stir to combine and bring to a simmer.
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Let the soup simmer for 10 to 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
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Using an immersion blender, partially blend the soup directly in the pot to create a thicker, creamier texture, leaving some beans whole. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
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Stir in the fresh spinach and cook until wilted, about 2 minutes.
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Reduce heat to low and stir in the heavy cream. Add the cooked turkey bacon back into the soup and stir to combine.
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Taste and adjust seasoning if needed. Serve hot with grated Parmesan cheese if desired.
Notes
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Use low-sodium broth to control salt levels.
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Blend only a portion of the soup to retain texture.
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Swap turkey bacon for plant-based options for a vegetarian version.
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Add more veggies like carrots or celery for a boost.
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Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.