Recipe courtesy of Matthew Skrincosky for Food Network Kitchen

Turkey Sausage and Navy Bean Soup

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
Navy Bean Soup is classic Americana, composed of affordable pantry ingredients and packed with protein and hearty vegetables. This one pot weeknight meal comes together in 40 minutes, but tastes like it has been simmering on the stove top for hours. The addition of turkey sausage and fennel deepens the flavor and heartiness of this soul-warming soup.



  1. Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes. Remove with a slotted spoon to a plate.
  2. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot. Cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Stir in the Italian seasoning. Add the navy beans, bay leaves, chicken broth, 2 cups water, the sausage, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
  3. Stir the spinach into the soup until wilted. Add the lemon juice; season with salt and pepper. Discard the bay leaves. Divide the soup among bowls and top with fennel fronds.