Ingredients
Sauté Base
- 2 Tablespoons olive oil
- 1 large white onion, diced
- 4 celery stalks, diced
- 4 carrots, diced or cut into rounds
- 2 cloves garlic, minced
Main Ingredients
- 1 pound ground turkey
- 8 cups chicken stock
- 1 cup diced tomatoes
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 cups kale, roughly chopped
- ¾ ounce fresh oregano, chopped (or substitute with parsley)
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, celery, and carrots to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Cook garlic and turkey: Stir in the minced garlic and ground turkey. Cook for about 7 minutes, breaking the turkey into small pieces with a fork or large spoon, until the turkey is browned and cooked through.
- Add liquids and spices: Pour in 8 cups of chicken stock and 1 cup of diced tomatoes. Season with ½ teaspoon black pepper and ¼ teaspoon crushed red pepper flakes if using. Bring the mixture to a boil.
- Add greens and herbs: Stir in 4 cups of roughly chopped kale and ¾ ounce of chopped fresh oregano. Reduce heat and simmer for 10 minutes until the kale is tender and flavors meld. Season with salt and additional pepper to taste.
Notes
- If using leftover Thanksgiving turkey instead of ground turkey, add the tomatoes and broth at the same time and cook until the turkey is warmed through.
- Both fresh and canned diced tomatoes work equally well in this recipe.
- If fresh oregano is unavailable, you may substitute with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
