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Turkey, Kale, and Rice Soup Recipe

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4.2 from 48 reviews

This hearty Turkey, Kale, and Rice Soup is a comforting and nutritious meal perfect for any day of the week. Featuring lean ground turkey, fresh kale, crisp vegetables, and flavorful herbs simmered in a savory chicken broth, it’s an easy-to-make recipe that combines wholesome ingredients for a satisfying soup. Served over hot cooked rice and optionally topped with Parmesan cheese, this dish brings warmth and nourishment to your table in just 30 minutes.

Ingredients

Vegetables

  • 3 medium carrots, sliced into 1/4 inch rounds
  • 1/2 medium onion, diced (about 1 cup)
  • 3 celery stalks, sliced into 1/4 inch pieces
  • 4 cups kale, packed and coarsely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped

Protein

  • 1 pound lean ground turkey

Liquids & Canned Goods

  • 14 ounce can diced tomatoes, drained
  • 6 cups low sodium chicken broth
  • 1 cup hot cooked white or brown rice

Seasonings & Oils

  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 tablespoon minced garlic (about 3 cloves)
  • Salt & pepper, to taste
  • Optional garnish: shredded Parmesan cheese

Instructions

  1. Prepare the vegetables: In a 5-quart soup pot, heat the olive oil over medium-high heat. Add the diced onions, sliced carrots, and sliced celery. Cook, stirring frequently, for about 5 minutes or until the vegetables begin to soften and lightly brown. Reduce the heat if the vegetables start to brown too fast.
  2. Cook the turkey: Add the lean ground turkey to the pot, breaking it into small pieces with your spoon. Season lightly with kosher salt and pepper. Continue stirring frequently as you cook the turkey until it is fully browned and no longer pink, about 5 minutes.
  3. Add aromatics and broth: Stir in the oregano and minced garlic and cook for about one minute to release the flavors. Then pour in the low sodium chicken broth and the drained diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to meld the flavors.
  4. Add kale and season: Stir in the coarsely chopped kale and season with salt and pepper to taste. Remove the pot from heat and allow the soup to sit for 1-2 minutes or longer so the kale can wilt nicely. Adjust seasoning if necessary. Finally, stir in the chopped fresh parsley.
  5. Serve with rice and garnish: Place a scoop of hot cooked white or brown rice into the bottom of each serving bowl. Ladle the hot soup over the rice. Optionally, top with shredded Parmesan cheese for extra flavor and richness. Serve immediately.

Notes

  • You can use either white or brown rice based on your preference or dietary needs.
  • For a lower sodium version, use homemade chicken broth or check for no-salt-added canned tomatoes.
  • Substitute kale with other leafy greens like spinach or Swiss chard if desired.
  • Ground turkey breast is leaner than dark meat and preferred for a healthier soup.
  • Leftover soup keeps well refrigerated for 3-4 days and freezes nicely for up to 2 months.
  • If you like a thicker soup, reduce the broth slightly or add more rice.

Find it online: https://justsosavory.com/turkey-kale-and-rice-soup-recipe/