This hearty and healthy ground turkey and kale soup is a bonafide people pleaser, with just enough tender kale and filling turkey to make even the pickiest eaters happy.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 4-6 1x
Category:Soups
Ingredients
Scale
1 tablespoon olive oil
1 cup diced shallots
3 carrots, sliced
3 celery stalks, sliced
1 red bell pepper, seeded and diced
1 pound ground turkey
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon herbes de Provence
3 garlic cloves, minced 4 cups chicken broth
1 (14-ounce) can fire-roasted diced tomatoes
1 cup cooked white rice (see Note)
4 cups kale, stemmed, leaves chopped
1/4 cup chopped fresh parsley, for garnish
Grated Parmesan cheese, for garnish
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the shallots, carrots, celery, and bell pepper and cook, stirring, until softened, about 10 minutes.
Add the turkey, season with the salt and black pepper, and cook, stirring, until the turkey is fully cooked, 6 to 7 minutes.
Add the herbes de Provence and garlic and cook for 1 minute.
Stir in the broth, tomatoes, and rice. Bring to a boil.
Add the kale, cover, reduce the heat to low, and simmer for 15 to 20 minutes.
Taste and add more salt and pepper, if needed.
Ladle into bowls, garnish with parsley and Parmesan, and serve.
Notes
One-third cup dry rice equals about 1 cup cooked rice
