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Turkey Kale Brown Rice Soup is a flavorful soup that is perfect for Spring and uses vegetables, kale, ground turkey and brown rice to make a satisfying, healthy meal.
Spring? Green Grass? Where are you!!?
My toddler is going crazy and needs to be let loose at the park. Or maybe it’s his Mom that is going crazy?
I know I have done my fair share of complaining about winter on this little blog but seriously!?
I think I had an excuse.
I was the biggest during my pregnancy in the months of December and January and that is when the “polar vortex” came to Chicago. Speaking of “polar vortex” has anyone ever heard that terms used before this year?
It came and stayed for three months. I think we are finally in the clear (fingers crossed!).
I might be jinxing myself but seriously. The ugly brown grass has emerged so I have hope that it will soon turn green.
Now on to food, a totally normal transition from weather, right?
Today’s recipe for Turkey Kale Brown Rice Soup seems like the perfect transition soup as we enter spring.
This soup is on the lighter side but still filling and satisfying with the hearty brown rice, turkey and healthy kale.
The flavors remind me of other Italian favorites, like minestrone, with the diced tomatoes and vegetables.
I found this recipe in my Giada’s Feel Good Food cookbook that I got for Christmas.
It has some great, healthy recipes that are perfect for the warmer spring and summer months.
I highly suggest checking it out if you are in the market for a new cookbook.
Cheers to warmer temperatures, green grass, my toddler running around the park and grilling season.
Oh, and I promise to stop complaining about the weather! 😉
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Turkey Kale Brown Rice Soup
Ingredients
- 2 Tablespoons olive oil
- 3 large shallots, chopped
- 3 medium carrots, peeled and chopped
- 1 large red bell pepper, chopped
- 1 lb. ground white turkey
- 1 Tablespoon herbes de Provence
- 5 cups chicken broth, low sodium
- 1 can diced tomatoes
- 1 cup brown rice, cooked
- 1 bunch kale, center ribs removed, leaves chopped (4 packed cups)
- Salt and pepper to taste
- flat-leaf parsley , Chopped
- Parmesan cheese
Instructions
- In a large pot heat olive oil over medium-high heat. Add the shallots, carrots, and red pepper and saute, stirring frequently until slightly soft, about 8 minutes.
- Add the ground turkey and stir the meat until it is white and the edges begin to color, about 5 minutes. Add the herbes de Provence and stir for 1 minute.
- Add the chicken broth and diced tomatoes and bring to a boil.
- Stir in the kale and salt and pepper to taste. Reduce the heat to medium-low, cover and simmer for 13 minutes. Add cooked brown rice and continue to simmer for 2 minutes.
- Season with additional salt and pepper to taste.
- Serve soup warm with flat-leaf parsley and Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! The low fat turkey provides a robust flavor. I used orzo instead of rice because i was lazy and cooked it for 13 minutes at that step. It came out well. Thanks for giving us this healthy, hardy soup. I’ve added it to going to my regular recipe rotation.
Thanks Beth! I am so glad you liked this soup–I knew you would. I agree that turkey adds a nice flavor but it is low fat which is great. I also have added this to my rotation–I love freezing some of this soup for later!
I love a good hearty and healthy soup. This weather has been crazy, but it’s a good excuse to continue making cozy meals!
I COMPLETELY agree! Haha
Agreed! I can’t believe the Chicago weather–it is still freezing! You would like this soup by the way! 🙂
This looks so delicious! This recipe is so me, I love kale and ground turkey! Thanks for sharing! Yum!!
This soup looks so delicious and hearty and I just want a big bowl of it NOW. 🙂
Thanks Stephanie! It was delicious!
Hi Julia!
I have been reading, using and loving your blog for the past several months and figured it was time I said hello. I have added a few of your dishes to my repertoire and enjoy them all immensely. I have also been adapting many of your recipes to make them vegetarian since I’ve been leaning that way and it has been very easy to do so.
Case and point: I was looking for a way to use my bag of kale tonight and I see today’s recipe is perfect- I will simply replace the turkey with beans (haven’t decided which kind yet). I am sure it will be delicious!
So a very heartfelt thank you because I know I can count on you and your recipes to be tasty and nutritious; reliability on the internet is not super easy to come by! 🙂
Congrats on your new baby; you have a lovely family.
Cheers!
Jess
Thanks Jess! I am so glad to hear you have been following along and it is nice to get a comment from a reader, especially such a nice comment! I like your idea of replacing the turkey with beans (such a great idea!). I bet white beans or kidney beans would be great. Let me know how it turns out! I am also trying to do more vegetarian recipes for my family and hope to post more so stay tuned! 😉
You’re so welcome, Julia! I think I will use cannellini beans in the soup tonight and I will definitely let you know how it goes!
I cut out meat a few months ago and I have been surprised by how satisfied I’ve felt on a vegetarian diet. It’s also forced me to cook outside the box in an effort to make sure I don’t become bored with the same meals day in and day out.
I will definitely be watching for more vegetarian recipes! 🙂 Thanks again!
Let me know! I love cannellini beans so that sounds great.
I am trying to do two or three nights a week–my husband likes meat a lot so it’s always hard to get him on board but I have found things that he likes: vegetarian chili, using squash in curry dishes, vegetable tacos, ect!
I am eating it as we speak and it is delicious! I used the cannellini beans and they work very well with this. I also added some mushrooms I had on hand and they add a “meaty” flavor too. This dish is a home run!
Yeah, almost every guy I know tends to be a “meat and potatoes” kind of man. It’s great that you and your husband are able to meet in the middle. 🙂
Squash in curry dishes sounds like a very good idea and I love a vegetarian chili! I made that Baked Chicken Risotto with Kabocha Squash you featured here from Virtually Homemade, except I used cannellini beans instead of chicken (I used butternut squash instead too), and it was so good. I don’t think your husband will miss the chicken!
Great ideas!! I love finding ways to substitute things into dishes to make them healthier but still taste great. Thanks so much for sharing your ideas and for the feedback on the recipe. So glad you liked it! 🙂 Enjoy your day!
Holy cow is this soup seriously calling my name right now! It looks so fresh and flavorful and still so light!
Thanks Jocelyn! It is full of flavor!
Nice soup. Thank you and have a Happy Day!
Thanks liz!
Looks like perfect comfort food, without being too heavy, yum!
I’m in CA – we skip spring and move right on into summer. It was 85 degrees last week! BUT it’s been raining this week, so soup’s on again. Yay!
Oh I am soo jealous of you!
We can see our grass today, but are supposed to get 6-12 inches of the white stuff on Friday-BOO! This gorgeous soup might make it better 🙂
This is the longest winter ever! 🙁 I hope this is the last of it!