Lemony, herby ground turkey soup, with greens. Customizable from brothy to stew-like. Cozy, flavorful, and easy one-pot winter meal.
- 3 tablespoons olive oil, divided
- ½ pound ground turkey
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 4 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons flour, optional (if you prefer a slightly thicker consistency)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin, plus more to taste
- 1/8 teaspoon red chili flakes, optional
- 1 teaspoon kosher salt, plus more to taste
- 2 (15-ounce) cans white beans, drained and rinsed
- 5 cups chicken stock
- 3 cups kale, roughly chopped
- 1 cup fresh parsley or cilantro, chopped
- Fresh lemon juice, to taste
- Heat a large pot over medium-high heat for about a minute. Add 2 tablespoons of oil and heat it until it becomes hot, about 30 seconds.
- Add the ground turkey to the pot and cook, breaking it apart as it cooks. Continue cooking until it is done, approximately 4 to 5 minutes. Remove from the pot and set it aside for later use.
- In the same pot over medium heat, add the remaining oil, onions and carrots. Cook until they become soft and brown at the edges, about 4 to 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. If you are using flour, stir it into the mixture and continue cooking for an additional 1 to 2 minutes.
- Add the tomato paste, cumin, chili flakes and salt. Stir everything together until well combined.
- Add the white beans into the pot.
- Gradually add the chicken broth in small splashes, making sure to stir continuously as you do so. Bring it to a boil, then lower the heat to a simmer.
- Return the cooked meat to the pot. Partially cover it and let it cook for 20 minutes, stirring occasionally.
- Add the kale and continue cooking until it wilts, about 5 minutes.
- Gently stir the herbs and lemon juice into the pot.
- Taste the broth and adjust the flavor by adding more salt, cumin, and lemon as needed until it has a lively and bright taste.
- When serving, you can sprinkle more red-pepper flakes.
Store: Leftover ground turkey soup can be stored in an airtight container in the refrigerator for 3-5 days.
Reheat: Place the leftovers in a pot on the stove or in bowls in the microwave for individual portions.
Freeze: You can also freeze the soup for up to 2 months. To use it, thaw it in the refrigerator, on the stovetop, or in the microwave.
- Prep Time: 10 min
- Cook Time: 35
- Category: Soup recipes
- Cuisine: American
- Calories: 189 kcal
- Sugar: 3 g
- Sodium: 1195 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 28 mg
Keywords: ground turkey soup, ground turkey soup with vegetables