One of my favorite meals is soup! It’s economical, easy to pack with lots of veggies and protein, and the leftovers keep well in the fridge. This Italian Turkey Kale Soup recipe has been in heavy rotation at my house this year ever since having the baby. Not only is it super easy to make but it really helped me to shed the extra baby weight (more on this topic in a post to come!). You probably already have most of these ingredients in your kitchen right now too, which makes it even easier to put together on a busy weeknight. Here’s how I make it…
Get out a cutting board and dice up your veggies. I use three celery stalks, a couple carrots, and one yellow onion – but you could use other vegetables here (like zucchini, cauliflower, etc) instead if you’ve already got them on hand. You’ll also want to mince up a couple garlic cloves and set aside for later.
Swirl about a tablespoon of olive oil into a large soup pot and warm it under medium heat. Stir in the ground turkey and cook for a few minutes until it is slightly browned. Remember to only choose organic turkey to avoid meat that was raised with growth-promoting drugs like antibiotics and ractopamine.
Add your diced celery, carrots, and onion to the pot and give it a good stir. Sprinkle everything with a teaspoon of red pepper flakes, a tablespoon of italian seasoning, a few dashes of black pepper, and a couple teaspoons of salt (you can add less salt now if you prefer and then add it right before serving to taste)…
Continue cooking for about five minutes until the veggies are tender. Stir in the minced garlic and cook a couple more minutes just until fragrant… Your kitchen should smell really good about now!
Pour in a couple cups of homemade chicken broth along with two cups of filtered water. I pretty much always make my own chicken broth because most store-bought versions contain flavors, hidden MSG flavor enhancers (such as yeast extract) and added sugar – even some organic versions! You can see how I make my simple broth here.
Turn up the heat and put a bay leaf in the soup. As soon as it comes to a boil, reduce the heat down to low and simmer the soup for 20 minutes…
While it’s simmering, roughly chop up a couple big handfuls of kale – about two cups worth. Five minutes before serving, take out the bay leaf and add the kale to the pot. Allow the kale to slowly wilt for a few minutes…
Enjoy this beautiful soup now or store in a glass container in the fridge for several days. It’s so filling and comforting…
- 1 pound ground turkey breast
- 1 tablespoon olive oil
- 3 stalks celery, diced
- 2 carrots, diced
- 1 yellow onion, diced
- 1 teaspoon red pepper flakes
- 1 tablespoon dried Italian seasoning
- 2 teaspoons sea salt, more as needed
- ½ teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 cups homemade chicken broth
- 2 cups of filtered water
- 1 bay leaf
- 2 cups of kale, chopped
- Heat the oil in a pot over medium heat. Add the turkey and cook 3-4 minutes or until slightly browned.
- Add the celery, carrots, onion, red pepper, italian seasoning and salt and pepper. Cook for 5 more minutes until vegetables are tender.
- Add the garlic and cook for 1-2 minutes.
- Increase the heat and add the chicken broth, water and bay leaf. Bring to a boil and reduce heat. Simmer for 20 minutes.
- Remove the bay leaf and add the kale 5 minutes before serving.
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If you know anyone who would love a new soup recipe like this, please share this post with them. Perhaps invite them over for dinner and share a bowl with them!