Ground Turkey and Kale Soup

Cooked kale adds just the right amount of tenderness to this already healthy soup. Ground turkey fills you up and the mild seasonings throughout mean that this recipe is a people-pleaser for sure.  
  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes


  • 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
  • ¼ teaspoon kosher salt, plus more as needed
  • ¼ 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
  • ¼ cup chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for garnish


  • One-third cup dry rice equals about 1 cup cooked rice.


  1. 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.
  2. Add the turkey, season with the salt and black pepper, and cook, stirring, until the turkey is fully cooked, 6 to 7 minutes.
  3. Add the herbes de Provence and garlic and cook for 1 minute.
  4. Stir in the broth, tomatoes, and rice. Bring to a boil.
  5. Add the kale, cover, reduce the heat to low, and simmer for 15 to 20 minutes.
  6. Taste and add more salt and pepper, if needed.
  7. Ladle into bowls, garnish with parsley and Parmesan, and serve.

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