This Ground Turkey and Kale Soup is a comforting one-pot meal perfect for chilly days. It’s packed with tender turkey, hearty vegetables, and kale for a nourishing bowl. This Ground Turkey and Kale Soup is easy to make, deeply savory, and great for meal prep.
Love Ground Turkey and Kale Soup? So do we! If you're into Savory Combo Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Ground Turkey and Kale Soup
- One-Pot Wonder: Everything cooks in one pot for easy cleanup.
- Deeply Savory Flavor: Browning the turkey builds a rich, umami base.
- Incredibly Adaptable: Swap kale for spinach or add other veggies.
- Meal-Prep Hero: Tastes even better the next day and reheats beautifully.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low-sodium preferred)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- 4 cups chopped kale, tough stems removed
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for prepping the vegetables.
Notes: Don’t be shy with the salt and pepper here—seasoning in layers is the key. And using a good-quality chicken broth really makes a difference, as it forms the backbone of our soup’s flavor.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What kind of kale should I use? Curly kale is the most common and works perfectly here, holding its texture well. If you use Lacinato (or dinosaur) kale, just know it will wilt a bit faster and has a slightly more tender texture.
- Don’t skip the step of browning the turkey. This isn’t just about cooking the meat through; it’s about creating fond—those little browned bits at the bottom of the pot. That’s pure flavor gold that will dissolve into your broth.
- Chop your veggies uniformly. Try to dice your onion, carrots, and celery into pieces of a similar size. This ensures they all cook at the same rate, so you don’t end up with some crunchy carrots and mushy onions.
- Low-sodium broth is your friend. I always recommend starting with a low-sodium broth. This gives you complete control over the final seasoning level, allowing you to salt the soup to your exact preference at the end.
How to Make Ground Turkey and Kale Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Add the ground turkey, breaking it up with your wooden spoon. Season with a good pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the turkey is no longer pink and has developed some golden-brown spots. You’ll notice those browned bits sticking to the bottom of the pot—that’s exactly what we want!
Step 2: Add the diced onion, carrots, and celery to the pot. Cook, stirring frequently, for about 6-8 minutes, until the vegetables have softened and the onion becomes translucent. The aroma at this stage is just incredible. Now, add the minced garlic and cook for one more minute, just until it becomes fragrant. Be careful not to burn the garlic.
Step 3: Pour in the chicken broth and add the entire can of diced tomatoes with their juices. This is also the time to add the dried oregano, thyme, and that single bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up all that delicious fond. Bring the soup to a lively boil.
Step 4: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. This simmering time allows the flavors to get to know each other and for the vegetables to become perfectly tender. You should see a few small bubbles breaking the surface.
Step 5: Uncover the pot and stir in the chopped kale. It will look like a lot at first, but it wilts down significantly. Continue to simmer for another 5-7 minutes, uncovered, until the kale is tender and has turned a vibrant, dark green. Now is the time for the final taste test. Season with more salt and black pepper as needed. Don’t forget to fish out and discard the bay leaf!
Step 6: Ladle the hot soup into bowls. If you’re using it, a sprinkle of fresh parsley on top adds a lovely color and a fresh, herbal note. Serve it immediately while it’s steaming hot. The soup should be brothy, with tender turkey, soft vegetables, and wilted kale in every spoonful.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove, adding a splash of broth if needed. A squeeze of lemon brightens flavors.
Serving Suggestions
Complementary Dishes
- Crusty, warm bread — There’s nothing better than a thick slice of sourdough or a crusty baguette for dipping into that savory broth and soaking up every last drop.
- A simple, crisp salad — A light salad with a sharp vinaigrette, like an arugula salad with lemon and parmesan, provides a refreshing, peppery contrast to the hearty, warm soup.
- Buttered egg noodles or rice — For a more substantial meal, spoon the soup over a bed of buttery egg noodles or fluffy white rice to make it extra filling and comforting.
Drinks
- A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the soup beautifully with its bright acidity and citrus notes.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and help to cleanse the palate between bites.
- A light-bodied red wine — A Pinot Noir or a Gamay, served slightly chilled, has enough fruitiness to complement the turkey without overpowering the soup’s delicate herb notes.
Something Sweet
- Lemon bars — The bright, tangy sweetness of a classic lemon bar is the perfect palate-cleansing finish after a bowl of savory, herby soup.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness are a simple, elegant, and not-too-heavy way to end the meal.
- Poached pears — Warm, spiced poached pears feel sophisticated and light, offering a gentle sweetness that echoes the subtle spices in the soup itself.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when browning the turkey. If you dump all the turkey in and stir it constantly, it will steam and turn gray instead of developing a proper, flavorful sear. Cook it in a single layer if your pot is small.
- Mistake: Adding the kale too early. Kale only needs a few minutes to wilt and become tender. If you add it at the beginning with the other veggies, it will overcook, lose its vibrant color, and become unpleasantly mushy.
- Mistake: Forgetting to remove the bay leaf. I’ve done this more times than I’d like to admit! While it’s not dangerous, biting into a tough, sharp bay leaf is an unpleasant surprise for anyone. Make it a habit to take it out before serving.
- Mistake: Not seasoning in stages. Season the turkey while it browns, and then do a final seasoning at the end. This builds a more complex and well-rounded flavor profile throughout the entire dish.
Expert Tips
- Tip: Use a potato masher to break up the turkey. For perfectly fine, non-clumpy ground turkey, try using a potato masher instead of a spoon to break it up in the pot. It crumbles it more evenly and efficiently.
- Tip: Add a parmesan rind for umami depth. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot during the simmering stage. It will melt into the broth, adding an incredible layer of savory, salty richness.
- Tip: Brighten it up with a squeeze of lemon. Right before serving, a generous squeeze of fresh lemon juice over each bowl can lift all the flavors and add a wonderful brightness that cuts through the richness.
- Tip: Make it creamy. For a richer, creamier version, stir in a quarter cup of heavy cream or half-and-half during the last two minutes of cooking. It adds a lovely velvety texture.
FAQs
Can I use a different type of meat?
Absolutely! Ground chicken would be a direct and easy swap. You could also use ground beef or even Italian sausage (just remove it from its casing). If using sausage, be mindful of the added salt and spices—you may need to adjust the other seasonings in the recipe accordingly.
Can I make this soup in a slow cooker?
You sure can. Brown the turkey and sauté the onions, carrots, and celery in a skillet first to build flavor. Then, transfer everything (except the kale) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking so it wilts perfectly.
How long will leftovers last in the fridge?
Stored in an airtight container, this soup will keep beautifully in the refrigerator for 3 to 4 days. The kale will soften further, but the flavor will be even more developed. Give it a good stir when you reheat it.
Can I freeze this Ground Turkey and Kale Soup?
Yes, it freezes quite well! Let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. The texture of the potatoes and kale may soften a bit upon thawing and reheating, but the taste will still be fantastic.
My soup tastes a bit flat. How can I fix it?
This is a common issue and an easy fix! The solution is almost always more salt. Do a final taste test and add salt in small increments until the flavors pop. A splash of acid, like a squeeze of lemon juice or a dash of red wine vinegar, can also work wonders to brighten and balance the entire pot.
Ground Turkey And Kale Soup
Make this easy Ground Turkey and Kale Soup for a healthy, one-pot meal. Ready in 45 minutes and perfect for meal prep. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 lb lean ground turkey
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
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3 cloves garlic (minced)
-
6 cups chicken broth (low-sodium preferred)
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1 can diced tomatoes (14.5 oz, undrained)
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1 tsp dried oregano
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0.5 tsp dried thyme
-
1 bay leaf
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4 cups chopped kale (tough stems removed)
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
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Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Add the ground turkey, breaking it up with your wooden spoon. Season with a good pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the turkey is no longer pink and has developed some golden-brown spots. You’ll notice those browned bits sticking to the bottom of the pot—that’s exactly what we want!01
-
Add the diced onion, carrots, and celery to the pot. Cook, stirring frequently, for about 6-8 minutes, until the vegetables have softened and the onion becomes translucent. The aroma at this stage is just incredible. Now, add the minced garlic and cook for one more minute, just until it becomes fragrant. Be careful not to burn the garlic.02
-
Pour in the chicken broth and add the entire can of diced tomatoes with their juices. This is also the time to add the dried oregano, thyme, and that single bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up all that delicious fond. Bring the soup to a lively boil.03
-
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. This simmering time allows the flavors to get to know each other and for the vegetables to become perfectly tender. You should see a few small bubbles breaking the surface.04
-
Uncover the pot and stir in the chopped kale. It will look like a lot at first, but it wilts down significantly. Continue to simmer for another 5-7 minutes, uncovered, until the kale is tender and has turned a vibrant, dark green. Now is the time for the final taste test. Season with more salt and black pepper as needed. Don't forget to fish out and discard the bay leaf!05
-
Ladle the hot soup into bowls. If you're using it, a sprinkle of fresh parsley on top adds a lovely color and a fresh, herbal note. Serve it immediately while it's steaming hot. The soup should be brothy, with tender turkey, soft vegetables, and wilted kale in every spoonful.06
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