A simple turkey kale soup that is chock-full of veggies and loaded with fresh herbs. My soup recipe with ground turkey comes together in a snap, making this one-pot meal ideal for busy weeknights or as part of a meal prep lunch plan.
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This simple soup is loaded with veggies, and you can be creative and add in whatever you have on hand. The key ingredients are obviously lean ground turkey and kale.
But the key flavor in this soup is fresh oregano. I originally made this soup when I was harvesting enormous oregano plants from our garden. It is a great recipe for using up oregano.
Why are we not using fresh oregano more? It is outstanding! I also use it in my cherry tomato salad recipe, this authentic chimichurri recipe, and the best lemon roasted potatoes you will ever eat!
📖Why My Recipe Works
- The recipe is flexible, and I encourage you to play around with it. Add more veggies. Try leeks and fresh peas in the spring. Or add diced butternut squash in the autumn.
- Simple recipe with big results. This is a one-pot recipe and is easier than my turkey chili.
🧾Ingredient Notes
- Ground Turkey- Light or dark meat both work in this recipe. You can substitute shredded or ground chicken as well. And leftover roasted turkey makes a great substitute as well.
- Kale- This recipe requires hearty greens like swiss chard, shaved brussels sprouts, or napa cabbage.
- Onion- I typically use white or yellow but leeks make for an elevated substitute.
- Tomato- You can use diced fresh tomatoes or canned. Both work about the same in this recipe.
- Chicken Stock- You can use your own homemade chicken broth or store-bought stock. Or even use your own homemade turkey stock.
- Oregano- The star of the show. If you can't find fresh oregano you can substitute fresh parsley.
⏲️How to Make Turkey Kale Soup
- We want the carrots to soften a bit and the onions to caramelize. About 10 minutes. Add the garlic for a quick saute.
- Use a spoon or spatula to break it up into small chunks as it browns. Cook for about 8 minutes, you do not need to drain off any turkey fat.
- If using canned tomatoes there is no need to drain them. Give the soup a stir and bringing to a boil.
- Reduce to a simmer and add your chopped kale and oregano, cook an additional 5 minutes. Season with salt and black pepper, to taste.
Garnish with parmesan cheese, more fresh herbs, and serve with a fresh gluten-free crescent roll.
👩🏻🍳 Expert Tips
- If making in advance, add the kale when reheating rather than when you initially make the soup.
- I prefer this soup without rice or noodles. But if you like, try adding a can of white beans such as navy beans or cannellini beans. Or up to 2 cups of cooked rice.
- If you are using leftover turkey from Thanksgiving, you can add the turkey with the tomatoes.
🌡️Storing Leftovers
Leftover soup should be stored in an airtight container in the fridge, for up to 5 days. Reheat on the stovetop or the microwave. Do not freeze.
🥣More Easy Soup Recipes
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📖 Recipe Card
Turkey Kale Soup
Ingredients
- 2 Tablespoons olive oil
- 1 large white onion diced
- 4 celery stalks diced
- 4 carrots diced or cut into rounds
- 2 cloves garlic minced
- 1 pound ground turkey
- 8 cups chicken stock
- 1 cup diced tomatoes
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 4 cups kale roughly chopped
- ¾ ounce fresh oregano chopped
Instructions
- Heat oil in a large pot over medium heat2 Tablespoons olive oil
- Add onions, celery and carrots. Cook until softened, 8-10 minutes.1 large white onion, 4 celery stalks, 4 carrots
- Add garlic and turkey, 7 minutes or until turkey is browned. Use a fork or large spoon to break the turkey into pieces.2 cloves garlic, 1 pound ground turkey
- Add broth and tomatoes, bring to a boil.8 cups chicken stock, 1 cup diced tomatoes, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes
- Add kale and oregano, cook 10 minutes. Season with salt and pepper, to taste.4 cups kale, ¾ ounce fresh oregano
Video
Notes
- If using leftover Thanksgiving turkey add the tomatoes and broth at the same time. Cook until turkey is warmed through.
- Both fresh and canned tomatoes work equally well.
- If you can't find fresh oregano, substitute parsley.
Brenda says
Loved the use of rainbow carrots! Will try it out with the fresh oregano, i only had dried.
Beth says
This was so delicious and tasty! My husband loved this recipe!
Jen says
I love that this is a lighter alternative especially after eating so heavy during the holidays.
Maria says
Now that's one hearty soup! And easy to make, too! Thank you for sharing.
Toni says
I loved it! So comforting and easy to make!
Jen says
Thank you for leaving a review!