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Ground Turkey Soup is hearty, comforting and ready in less than 30 minutes. It’s filled with veggies like carrots and kale, rice, herbs and a flavorful broth that warms you from the inside out.
This Ground Turkey Soup recipe is my family’s favorite soup! It’s got an amazing broth that’s really rich in flavor, the meat is juicy and the kale adds just a little crunch. If you’d like to try some more Ground Turkey Recipes, try my Cheesy Turkey Taco Pasta and Teriyaki Turkey Rice Bowl.
At just 230 calories a serving, you can feel really good about serving this ground turkey soup to your family. Plus it’s versatile – feel free to swap out the meat or the veggies for something you like better.
This ground turkey soup is rich and hearty, and is the perfect comfort food for when you’re trying to eat more on the healthy side, and it’s a great way to get my kids to eat their vegetables. Want another healthy soup option? Try my Navy Bean Soup
Saute vegetables. Saute onions, carrots, and celery in a little bit of olive oil in a large soup pot. Stir them often to avoid burning and cook just long enough to soften.
Cook the ground turkey. Stir in minced garlic and add the ground turkey. Break up the meat with a spatula as it cooks and season with salt and pepper, cooking until no longer pink. If you want, discard any grease, but I like that it adds a little extra flavor and there’s really not that much.
Add seasonings, tomatoes, and chicken broth. Add the dried oregano and cook for a few minutes before pouring in canned tomatoes with their juice and chicken broth. You could also use turkey stock if you have that available.
Simmer the soup. Bring the soup to a boil, then place the lid on the pot and turn the heat down to low; simmer until the veggies are soft.
Add the kale. Just before you’re ready to serve, stir in a bunch of chopped kale. The kale does wilt down quite a bit and very quickly, so serve it right away. I don’t like it when the kale sits too long as it tends to get a little mushy. Stir in the minced parsley as well.
If you plan to add rice to your soup, heat it up and add a scoop to each serving bowl. I don’t recommend cooking the rice in the soup because it will make the broth starchy and thick.
This soup is a hearty meal on its own, but if you want to stretch it a little further you can serve it with a copycat Olive Garden Salad and some homemade garlic bread or sliced baguette. I like to top each bowl with some freshly shredded Parmesan cheese for an extra kick of flavor.
If you are expecting to have leftovers, I recommend storing the rice separately from the soup. Otherwise the starches release into the soup and continue thickening it as it sits.
Storage: Transfer cooled soup to an airtight container and store in the fridge for 3-4 days. Reheat in a pot on the stove or in the microwave.
Freezing: If freezing, the same storage rule applies for the rice.