Creamy White Bean Bacon Noodle Soup Hearty Winter Comfort
A warm, comforting bowl of Creamy White Bean, Turkey Bacon & Noodle Soup makes any meal feel like home. With a nourishing blend of fiber-rich beans, smoky turkey bacon, and tender pasta in a silky, herb-infused broth, this recipe is ideal for chilly nights, meal prep, or quick weeknight dinners.
Ingredients
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1 tablespoon olive oil
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4 slices turkey bacon, chopped
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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Salt and black pepper to taste
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4 cups low-sodium chicken broth
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1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
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6 oz small pasta (like ditalini or elbow macaroni)
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1 cup half-and-half or heavy cream
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½ cup grated Parmesan cheese (optional)
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Fresh parsley for garnish (optional)
Instructions
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In a large soup pot, heat olive oil over medium heat. Add chopped turkey bacon and cook until lightly crisped. Remove a spoonful for garnish if desired.
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Add onion, garlic, carrots, and celery to the pot. Sauté for 5 to 7 minutes until vegetables are softened.
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Stir in thyme, parsley, salt, and black pepper. Cook for another minute.
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Pour in the chicken broth and white beans. Bring to a boil, then reduce to a simmer.
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Add the pasta and cook until tender, according to package instructions. Stir occasionally to prevent sticking.
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Lower the heat and stir in the cream and Parmesan cheese, if using. Simmer gently for another 3 to 5 minutes, stirring to combine and thicken the soup slightly.
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Taste and adjust seasoning as needed. Garnish with parsley and reserved turkey bacon before serving if desired.
Notes
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Use low-sodium broth to control salt levels.
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If freezing, omit the cream and add it when reheating.
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Stir pasta often during cooking to prevent sticking.
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Garnish with extra cheese or bacon for added texture.
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For a gluten-free version, use certified GF pasta.