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Turkey Kale Soup

Easy Turkey Kale Soup Recipe

Turkey Kale Soup is a healthy soup made with lean groundturkey, leafy kale, vegetables, and broth. It delivers high protein, fiber, andessential nutrients in one dish. Kale adds vitamins A, C, and K, while turkeyprovides lean protein for muscle support. This soup often includes onions,carrots, celery, garlic, and herbs. These ingredients create a mild, savoryflavor that many people enjoy. Turkey Kale Soup works well for weightmanagement, clean eating, and balanced meals. It also fits gluten-free andlow-carb diets.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground turkey 93% lean works best
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken or turkey broth
  • 1 can 14.5 oz diced tomatoes, no added sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes optional
  • 1 bay leaf
  • 4 cups fresh kale chopped
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice optional but recommended

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden spoon or heat-safe spatula
  • Chef’s knife
  • Cutting board
  • Measuring Cups and Spoons
  • Ladle
  • Colander

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion. Cook for 3 minutes until soft and clear.
  3. Add carrots and celery. Stir and cook for 4 minutes.
  4. Add garlic. Stir for 30 seconds until fragrant.
  5. Add ground turkey. Break it apart with a spoon. Cook until no pink remains.
  6. Season turkey with salt, pepper, thyme, oregano, paprika, and red pepper flakes.
  7. Pour in broth and diced tomatoes. Stir well.
  8. Add bay leaf. Bring soup to a gentle boil.
  9. Reduce heat and simmer for 20 minutes.
  10. Add chopped kale. Stir and cook for 5–7 minutes until tender.
  11. Remove bay leaf. Taste and adjust seasoning.
  12. Finish with lemon juice if using. Serve hot.

Notes

Use lean turkey to avoid excess grease. If fat appears, skim it off. Add kale near the end so it stays green and slightly firm. Overcooking kale makes it bitter. Low-sodium broth gives you control over salt. Lemon juice lifts flavor without extra sodium. If storing leftovers, cool soup fast and refrigerate within two hours. Reheat gently to protect texture and taste.