Make this cozy ground turkey soup in under 50 minutes. Packed with hearty vegetables, spices, and protein—an easy one-pot dinner you'll crave all season.
1bunch kale, stems removed and chopped (about 3 cups packed)
1can kidney beans, drained and rinsed
Instructions
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the 1 lb ground turkey and cook, breaking it up with a wooden spoon. Let it sit undisturbed for a couple of minutes to brown, then stir and continue cooking until no longer pink—about 5–6 minutes.
Add 1 onion, 1 stalk celery, and 1 carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in 4 cloves garlic, 2 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, and ½ teaspoon fennel. Cook for 1-2 minutes, until fragrant. Add 1 teaspoon salt.
Pour in the 10 cups low-sodium chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen the brown bits--this will add lots of flavor to your soup! Bring to a boil. Reduce heat to medium-low and add the ¾ cup small pasta and 1 small zucchini. Simmer, uncovered, for 10–12 minutes, or until pasta is al dente and zucchini is tender.
Stir in the chopped 1 bunch kale and 1 can kidney beans. Cook for another 3–4 minutes, until the kale is wilted and beans are warmed through. Taste and adjust salt if needed.
Notes
If you plan to have leftovers, cook the pasta separately and add it just before serving. This will avoid the soup having mushy pasta.
If you prefer a more tender green than kale, stir in spinach during the last minute of cooking.
To make this freezer friendly, omit the pasta and freeze in individual portions. Add freshly cooked pasta when reheating for best texture.
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