Recipe image of two bowls of weeknight turkey kale soup scattered with baby kale leaves and topped with parmesan cheese

Weeknight Turkey Kale Soup

6 Servings
  • 35 min
    Prep Time
  • 35 min
    Total Time

Heavy on the veggies, light on prep, a soup that’s perfect for busy weeknights. Frozen mirepoix (chopped onions, carrots and celery), canned beans, baby kale, and ground turkey make this hearty soup taste like you’ve been cooking for hours.

Ingredients

  • 2 teaspoons olive oil
  • 1 lb lean (93%) ground turkey
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 package (10 oz) Cascadian Farm™ frozen organic mirepoix
  • 6 cups (from two 32 oz cartons) reduced sodium chicken broth
  • 2 cans (15 oz each) cannellini or other white beans, rinsed and drained
  • 1 teaspoon fresh thyme, chopped
  • 1 package (5 oz) fresh baby kale (about 6 cups)
  • 6 tablespoons grated Parmesan cheese

Preparation

  1. Step 1

    In a Dutch oven or large pot, heat 1 teaspoon olive oil over medium heat. Add turkey, minced garlic, salt, and crushed red pepper. Cook for 6 minutes, or until turkey is no longer pink, stirring occasionally to break up turkey.

  2. Step 2

    Add remaining teaspoon of olive oil and mirepoix to the turkey mixture. Cook 4 minutes, or until onions soften, stirring occasionally.

  3. Step 3

    Next, add broth, cannellini beans, and chopped thyme. Bring to a boil, cover, and reduce to simmer for 10 minutes.

  4. Step 4

    Remove from heat and stir in kale.

  5. Step 5

    Top with parmesan cheese, serve, and enjoy!