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.
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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 I originally made this soup a few years ago when I was harvesting the herbs in our garden.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!
🧾Ingredients
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.
- Celery
- 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.
⏲️Instructions
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.
Happy slurping!
🥣Soup Recipes
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.
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📖 Recipe
Herby Turkey Kale Soup
Ingredients
- 2 tbsp coconut oil
- 1 lg onion, diced
- 4 stalks celery, diced
- 4-5 med carrots, diced or cut into rounds
- 2 cloves garlic, minced
- 1 lb ground turkey
- 8 c chicken bone broth or stock
- 1 c tomato, diced
- 4 c kale, roughly chopped or cut into ribbons for "noodles"
- 3/4 oz pkg fresh oregano, chopped
Instructions
- 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.
Notes
- AIP Compliant
- Both fresh and canned tomatoes work equally well
- If you can't find fresh oregano, substitute parsley
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