Meals in the days following a holiday can be just as nutritious and delicious as your holiday dinner. This Turkey Kale Soup is the perfect answer when you have leftover turkey. It also makes a great vegetarian soup too just don’t include meat but be sure to add an extra can of white beans to ensure protein and heartiness.


1 Tbs. olive oil

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 medium celery stalks, diced

2 tsp. Italian seasoning

1–½ tsp. fine sea salt

½ teaspoon ground black pepper

1 (15 ounces) can diced tomatoes

6 cups turkey or chicken broth, more as needed

1 small bunch kale, washed and sliced thinly (about 4 big handfuls)

2 cups diced leftover turkey or chicken, or 1 pound ground turkey

1 (15 ounces) can of white beans



Heat oil over medium heat in a dutch oven. Once hot, add onion and garlic and cook for 3 minutes until beginning to soften.

Add in carrots and celery, let cook over medium-low heat for 8-10 minutes, until softened, stirring occasionally.

Add in Italian seasoning, salt, pepper, and diced tomatoes and cook for 1-2 minutes, until fragrant.

Add in broth and increase heat to bring to a boil, and then add in the kale. Boil for 5 minutes, until kale is dark green and wilted. Lower the heat, add in diced turkey, white beans, and let simmer for 10-15 minutes. Add more broth if necessary.

Taste and adjust seasoning.


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