Introduction
Looking for a hearty, nutritious soup that’s perfect for any season? This Turkey and Kale Soup is exactly what you need. I’ve crafted this recipe to be both satisfying and wholesome, combining lean turkey with nutrient-rich kale in a flavorful broth that’s sure to become a family favorite. What I love most about this soup is how it manages to be both light and filling at the same time, making it perfect for lunch or dinner.
Ingredients
-
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups chicken broth
• 1 bunch kale, stems removed and roughly chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 cup small pasta (such as orzo or small shells)
• Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up with a wooden spoon (about 5-7 minutes).
- Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften (about 5 minutes).
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Pour in chicken broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package directions minus 2 minutes (it will continue cooking in the soup).
- Stir in chopped kale and cook until just wilted (about 3-4 minutes).
- Season with salt and pepper to taste. Remove bay leaves before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 bowls
Recipe Notes
• For meal prep, cook the pasta separately and add it to individual portions when serving to prevent it from becoming too soft.
• If you prefer a lighter soup, you can use turkey breast instead of ground turkey.
• The kale can be substituted with spinach or Swiss chard, though cooking times may vary.
• This soup freezes well (without the pasta) for up to 3 months. Simply thaw overnight in the refrigerator and reheat gently on the stovetop.
• To make this soup even more nutritious, feel free to add other vegetables like zucchini or bell peppers during the sautéing step.
• For extra flavor, try adding a Parmesan rind while the soup simmers – just remember to remove it before serving.
Turkey and Kale Soup
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 4 garlic cloves minced
- 8 cups chicken broth
- 1 bunch kale stems removed and roughly chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup small pasta such as orzo or small shells
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up with a wooden spoon (about 5-7 minutes).
- Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften (about 5 minutes).
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Pour in chicken broth, add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package directions minus 2 minutes (it will continue cooking in the soup).
- Stir in chopped kale and cook until just wilted (about 3-4 minutes).
- Season with salt and pepper to taste. Remove bay leaves before serving.
