This ground turkey soup recipe is simple to make, hearty, and made in 1 pot. Packed with vegetables, beans, and whole wheat pasta, it's an easy and wholesome weeknight dinner.
Sauté garlic, onion, and carrots in 1 teaspoon of olive oil in a Dutch oven or large pot. Keep the heat low to release the moisture without browning. This is called “sweating.” You can add additional oil if desired.
Push the vegetables to the edges of the pot and brown the ground turkey in the center. Add all remaining ingredients except kale. Simmer gently until pasta and veggies are tender.
Add kale and continue to simmer until soft, about another 5 minutes.
Serve with crusty bread and garnish with grated Parmesan cheese if desired.
Notes
Flavor Tips - For the best flavor, try making your own homemade chicken broth. It's easy to make chicken broth at home by cooking and straining a pot of aromatics, vegetables, chicken bones, and water. I recommend freezing chicken bones from thighs and drumsticks to make stock. Technique - Cook your pasta separately if freezing. If you plan to only eat a bowl or two of this soup when making it, I recommend cooking the pasta separately before freezing the soup. Storage - Store leftover turkey soup in an airtight container in the refrigerator for 3 to 5 days. This soup can be frozen for up to 3 months in a freezer-safe container.