Turkey Kale Soup
Got turkey leftovers? Make this Turkey Kale Soup! This soup has a hint of Italian flavors thanks to the tomatoes and spices, and is so hearty and delicious. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 medium celery stalks diced
- 2 teaspoons Italian seasoning
- 1-½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 15 ounce can diced tomatoes
- 6 cups turkey or chicken broth more as needed
- 1 small bunch kale washed and sliced thinly (about 4 big handfuls)
- 2 cups diced leftover turkey or chicken or 1 pound ground turkey (see note)
- 1 15 ounce can white beans (optional)
Instructions
- Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic, and cook for 3 minutes, until beginning to soften.
- Add in carrots and celery, let cook over medium-low heat for 8-10 minutes, until softened, stirring occasionally.
- Add in Italian seasoning, salt, pepper, and diced tomatoes and cook for 1-2 minutes, until fragrant.
- Add in broth and increase heat to bring to a boil, and then add in kale. Boil for 5 minutes, until kale is dark green and wilted. Lower the heat, and add in diced turkey and white beans and let simmer for 10-15 minutes. Add more broth if necessary.
- Taste and adjust seasoning.
Notes
To make this heartier, stir in some cooked pasta to the soup!
Make this with ground turkey instead. Add the turkey after step 2 and cook until no longer pink, before moving on to step 3.
Make you own Turkey Stock or Chicken Broth to make this!
This first appeared on this website in 2015, and was updated and republished in 2020.
Nutrition
Serving: 1/6 recipe | Calories: 263kcal | Carbohydrates: 50g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 558mg | Fiber: 16g | Sugar: 5g