Here is my favorite ground turkey soup with white beans and kale, packed with Italian seasoning, fresh garlic, tender carrots, and hearty cannellini beans in a savory chicken broth base.
This soup has become my go-to weeknight dinner when I need something warm, filling, and ready in under an hour. I love that it uses ground turkey instead of chicken breast, which means no extra prep work, and the kale adds a nice hearty texture without being too heavy.
Why You’ll Love This Ground Turkey Soup
- Quick and easy weeknight dinner – Ready in under an hour, this soup comes together fast when you need a warm, satisfying meal without spending all evening in the kitchen.
- Healthy and nutritious – Packed with lean ground turkey, fiber-rich white beans, and nutrient-dense kale, this soup gives you a well-rounded meal in one bowl.
- Simple, everyday ingredients – You probably have most of these pantry staples and basic vegetables on hand already, making it easy to throw together any night of the week.
- Hearty and filling – The combination of protein from the turkey and beans plus the vegetables makes this soup substantial enough to keep you satisfied without feeling heavy.
- Great for meal prep – This soup tastes even better the next day and stores well in the fridge, so you can make a big batch for easy lunches throughout the week.
What Kind of Ground Turkey Should I Use?
For this soup, you can use either 93/7 or 85/15 ground turkey, depending on your preference. The leaner 93/7 option will give you a lighter soup, while the 85/15 has a bit more fat that adds extra flavor to the broth. If you’re watching your fat intake, go with the leaner option and you’ll still get plenty of taste from the Italian seasoning and other ingredients. Ground turkey is usually sold in 1-pound packages at most grocery stores, which is exactly what this recipe calls for, making shopping super easy.
Options for Substitutions
This soup is really forgiving when it comes to swaps, so feel free to work with what you have:
- Ground turkey: Ground chicken, lean ground beef, or Italian sausage (removed from casings) all work great here. If using sausage, you might want to cut back on the salt since it’s already seasoned.
- Kale: Spinach, Swiss chard, or escarole make good substitutes. If using spinach, add it in the last 5 minutes of cooking since it wilts much faster than kale.
- Cannellini beans: Great Northern beans, navy beans, or chickpeas work just as well. You can also use dried beans if you prefer – just cook them separately first or add extra cooking time.
- Chicken broth: Vegetable broth or turkey broth are easy swaps. You can even use water with an extra bouillon cube if that’s all you have on hand.
- Italian seasoning: Mix your own with dried basil, oregano, and thyme (about 1/2 teaspoon each), or use herbs de Provence for a slightly different flavor profile.
- Diced tomatoes: Crushed tomatoes or tomato sauce work fine – just adjust the consistency by adding a bit more broth if needed.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this soup is overcooking the ground turkey, which can turn it dry and crumbly – break it into smaller pieces as it cooks and remove it from heat as soon as it’s no longer pink, around 5-7 minutes.
Adding the kale too early is another common error that results in mushy, olive-colored greens instead of tender leaves with a bit of texture, so wait until the very end and let it wilt for just 5 minutes.
Don’t skip draining and rinsing your cannellini beans, as the starchy liquid can make your soup too thick and cloudy, and if you want extra flavor, try browning the turkey in batches rather than crowding the pot, which causes it to steam instead of developing a nice caramelized crust.
Finally, taste and adjust your seasoning at the end since the Parmesan adds saltiness – you might need less salt than you think.
What to Serve With Ground Turkey Soup?
This hearty soup is pretty much a complete meal on its own, but I love serving it with some crusty bread or garlic toast for dipping into the broth. A simple side salad with a light vinaigrette is a nice way to add some freshness without making the meal feel too heavy. If you want to make it even more filling, you could serve it over cooked pasta like small shells or ditalini, or ladle it over some cooked white rice. Don’t forget to have extra parmesan cheese on hand for sprinkling on top – it really brings everything together!
Storage Instructions
Store: This soup actually tastes even better the next day once all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. The kale will soften a bit more as it sits, but that’s totally normal and still delicious.
Freeze: Ground turkey soup freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.
Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. If the soup seems too thick after storing, just add a splash of chicken broth or water to thin it out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-40 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 95-110 g
- Fat: 32-38 g
- Carbohydrates: 110-125 g
Ingredients
- 1.5 tbsp olive oil
- 1 large onion (diced into 1/2-inch pieces)
- 2 medium carrots (sliced into 1/4-inch rounds)
- 4 garlic cloves (freshly minced)
- 1 lb ground turkey
- 2.5 tsp italian seasoning
- 1.5 tsp salt
- 0.75 tsp black pepper
- 14.5 oz can diced tomatoes
- 15.5 oz cannellini beans (rinsed and drained)
- 5 cups chicken broth
- 5 cups kale (stemmed and torn into 1-inch pieces)
- 1 bay leaf
- parmesan cheese (freshly grated)
Step 1: Prepare Mise en Place and Build the Aromatic Base
- 1.5 tbsp olive oil
- 1 large onion, diced into 1/2-inch pieces
- 2 medium carrots, sliced into 1/4-inch rounds
- 4 garlic cloves, freshly minced
- 5 cups kale, stemmed and torn into 1-inch pieces
Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch rounds, mince the garlic, and stem and tear the kale into 1-inch pieces.
Having everything prepped before you start cooking ensures you can work smoothly without interruption.
Heat the olive oil in a large pot over medium heat until it shimmers, then add the diced onion and sliced carrots.
Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
Step 2: Bloom the Garlic and Brown the Ground Turkey
- 4 garlic cloves, freshly minced
- 1 lb ground turkey
- 2.5 tsp italian seasoning
- 1.5 tsp salt
- 0.75 tsp black pepper
Add the minced garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant—this brief cooking time blooms the garlic’s flavor without burning it.
Increase the heat to medium-high and add the ground turkey along with the Italian seasoning, salt, and black pepper.
Break up the turkey with a wooden spoon as it cooks, stirring frequently until it’s completely browned and no pink remains, about 5-7 minutes.
I find that breaking the meat into small, uniform pieces as it cooks helps it brown more evenly and integrates better into the soup.
Step 3: Build the Soup Base with Tomatoes, Beans, and Broth
- 14.5 oz can diced tomatoes
- 15.5 oz cannellini beans, rinsed and drained
- 5 cups chicken broth
- 1 bay leaf
Add the diced tomatoes (with their juices), rinsed cannellini beans, chicken broth, and bay leaf to the pot.
Stir well to combine, scraping up any browned bits from the bottom of the pot—these flavorful caramelized pieces add depth to your soup.
Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium and allow it to simmer gently for 15-20 minutes.
This simmering time allows the flavors to meld and the broth to become more cohesive.
Step 4: Finish with Kale and Serve
- 5 cups kale from Step 1, stemmed and torn into 1-inch pieces
- parmesan cheese, freshly grated
Stir the torn kale into the simmering soup and cook for 5 minutes, stirring occasionally, until the kale is tender and wilted but still maintains its color.
I prefer adding kale at the very end because it retains more nutritional value and a better texture when it’s cooked briefly.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.
Easy Ground Turkey Soup with White Beans and Kale
Ingredients
- 1.5 tbsp olive oil
- 1 large onion (diced into 1/2-inch pieces)
- 2 medium carrots (sliced into 1/4-inch rounds)
- 4 garlic cloves (freshly minced)
- 1 lb ground turkey
- 2.5 tsp italian seasoning
- 1.5 tsp salt
- 0.75 tsp black pepper
- 14.5 oz can diced tomatoes
- 15.5 oz cannellini beans (rinsed and drained)
- 5 cups chicken broth
- 5 cups kale (stemmed and torn into 1-inch pieces)
- 1 bay leaf
- parmesan cheese (freshly grated)
Instructions
- Dice the onion into 1/2-inch pieces, slice the carrots into 1/4-inch rounds, mince the garlic, and stem and tear the kale into 1-inch pieces. Having everything prepped before you start cooking ensures you can work smoothly without interruption. Heat the olive oil in a large pot over medium heat until it shimmers, then add the diced onion and sliced carrots. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.
- Add the minced garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant—this brief cooking time blooms the garlic's flavor without burning it. Increase the heat to medium-high and add the ground turkey along with the Italian seasoning, salt, and black pepper. Break up the turkey with a wooden spoon as it cooks, stirring frequently until it's completely browned and no pink remains, about 5-7 minutes. I find that breaking the meat into small, uniform pieces as it cooks helps it brown more evenly and integrates better into the soup.
- Add the diced tomatoes (with their juices), rinsed cannellini beans, chicken broth, and bay leaf to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot—these flavorful caramelized pieces add depth to your soup. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium and allow it to simmer gently for 15-20 minutes. This simmering time allows the flavors to meld and the broth to become more cohesive.
- Stir the torn kale into the simmering soup and cook for 5 minutes, stirring occasionally, until the kale is tender and wilted but still maintains its color. I prefer adding kale at the very end because it retains more nutritional value and a better texture when it's cooked briefly. Taste the soup and adjust seasonings if needed. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.
