A simple and healthy turkey kale soup that is loaded with unexpected herbs. This soup recipe is gluten-free and dairy-free, plus it whips up in a snap.
Making this healthy soup recipe ideal for a quick weeknight meal or as a meal prep lunch plan. It is all the comfort without the guilt.
It is chock-full of colorful veggies, collagen-y bone broth, immune boosting oregano, and most importantly, kale "noodles" for slurping. Afterwards I am going to polish off the last piece of our healthier carrot cake.
This post may include affiliate links. Please read my disclosure policy.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
The key flavor in this soup is a big pack of fresh oregano. I originally made this soup a few years ago when I was harvesting the herbs in our garden. The oregano plants were enormous and I was going to have more dried than I would ever need.
I was making a garbage soup while I was tying up the herbs…. i.e. cleaning out the fridge… so I threw a huge pile of oregano into the broth. I never really used fresh oregano except as a supporting herb in a roast chicken. Wow. I was missing out!
Why are we not using fresh oregano more? It is outstanding!
This simple soup is loaded with veggies, you can be creative add in whatever you have on hand.
- Ground Turkey- Light or dark meat both work in this recipe. You can substitute shredded or ground chicken as well.
- Onion- I typically use white or yellow but leeks make for an elevated substitute.
- Carrots- I typically have rainbow carrots on hand but any kind works.
- Fresh Garlic
- Chicken Stock- You can use homemade chicken bone broth or store-bought stock.
- Tomato- You can use diced fresh tomatoes or canned. Both work about the same in this recipe.
- Kale- You can use any variety, but reduce cooking time if you use baby kale.
- Oregano- The star of the show. If you can't find fresh oregano you can substitute fresh parsley.
Chopped onions, celery, and carrots get things started. While the veggies are sauteeing give the kale a rough chop. I like to do long pieces to make a low-carb noodle.
Once the vegetables are softened add the garlic and ground turkey. Cook until the turkey is browned, about 8 to 10 minutes.
You won't need to drain off any fat because turkey, even the dark meat, is so lean.
Then add the chicken stock and tomatoes. Give it a stir and bring to a boil.
Reduce to a simmer and add your kale and oregano, cook 10 minutes. Season with salt and pepper, to taste.
If you’re making a big batch for freezing, add the kale when you heat it up. Kale and my freezer don’t seem to be friends.
I hoped you enjoyed our soul warming turkey and kale soup. Here are few more soup recipes that make great lunches or one-pot dinners.
Herby Turkey Kale Soup
- Heat coconut oil in a stockpot over medium heat
- Add onions, celery and carrots. Cook until softened, 8-10 minutes.
- Add garlic and turkey, 5-7 minutes or until turkey is browned. Use a fork to break into pieces.
- Add broth and tomatoes, bring to a boil.
- Add kale and oregano, cook 10 minutes. Season with salt and pepper, to taste.
- AIP Compliant
- Both fresh and canned tomatoes work equally well
- If you can't find fresh oregano, substitute parsley