Creamy Mushroom Kale Turkey Soup

There’s something wonderfully satisfying about a big bowl of soup, especially when it’s packed with hearty ingredients, rich flavors, and a creamy broth that makes you feel all warm inside. This Creamy Mushroom Kale Turkey Soup is exactly that—comfort food that’s nourishing and indulgent all at once. It’s a great way to use leftover turkey, especially after a big holiday meal, or you can make it any time of year with ground turkey or turkey breast. With tender mushrooms, earthy kale, and a silky cream broth, this soup is perfect for cozy nights at home.

I love making this soup because it’s so versatile. You can easily swap out ingredients based on what you have on hand or what’s in season. Plus, it’s a one-pot meal, which means less cleanup—a win for any busy weeknight. The combination of mushrooms and turkey adds heartiness without being too heavy, while the kale brings in some fresh, earthy greens that balance out the richness of the cream. It’s a delicious way to sneak in some vegetables while still indulging in something creamy and flavorful.

This recipe also makes a big batch, so it’s perfect for meal prep or freezing for later. Serve it with some crusty bread on the side, and you’ve got a complete meal that will leave everyone asking for seconds.

Why You’ll Love This Recipe

Comforting and Nourishing: The creamy broth is rich and flavorful, but with lean turkey and lots of veggies, this soup is healthy too. It’s the perfect balance of indulgence and nutrition.

Great for Leftovers: If you’ve got leftover turkey from a holiday meal, this soup is a great way to repurpose it. You can also use ground turkey or turkey breast for a quick weeknight meal.

Hearty and Filling: With mushrooms, turkey, and kale, this soup is packed with ingredients that make it a satisfying meal on its own. Serve it with a side of bread, and you’ve got a complete dinner.

One-Pot Wonder: Everything comes together in one pot, making cleanup easy and convenient.

Freezer-Friendly: Make a big batch and freeze the leftovers for easy meals later. It’s great for meal prep or for those nights when you don’t feel like cooking.

Preparation Time and Servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8 servings

Nutrition per serving (approximate): 320 calories, 18g fat, 15g carbs, 25g protein

Ingredients

2 tbsp olive oil
1 lb ground turkey or cooked turkey (cubed or shredded)
1 medium onion, diced
3 cloves garlic, minced
8 oz cremini or button mushrooms, sliced
4 cups chopped kale, stems removed
4 cups chicken or turkey broth (low sodium)
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tsp dried oregano
1/2 tsp red pepper flakes (optional for heat)
Salt and black pepper, to taste
2 tbsp all-purpose flour (for thickening, optional)
1 tbsp butter (optional, for extra richness)

Ingredient Breakdown

Turkey: Ground turkey is lean, healthy, and cooks quickly, making it perfect for a weeknight meal. If you have leftover turkey from a holiday dinner, this soup is a great way to use it up. You can use cubed or shredded turkey for a different texture.

Mushrooms: Cremini or button mushrooms add an earthy, savory flavor that complements the richness of the cream. Mushrooms also have a meaty texture, making the soup feel hearty and filling.

Kale: Kale brings a fresh, slightly bitter flavor to the soup, which helps balance out the creaminess of the broth. It also adds lots of nutrients like vitamins A, C, and K. If you’re not a fan of kale, you can substitute it with spinach or Swiss chard.

Chicken or Turkey Broth: A good-quality broth is key to a flavorful soup. You can use store-bought or homemade, and turkey broth is a great way to use up any extra turkey bones from a holiday meal.

Heavy Cream: For that creamy, indulgent texture, heavy cream is the way to go. If you want a lighter version, you can use half-and-half or even whole milk, though the soup will be less rich.

Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor that deepens the soup’s richness. It also helps thicken the broth slightly.

Thyme and Oregano: These herbs add earthy, aromatic notes that pair beautifully with the mushrooms and turkey. Fresh thyme is ideal, but dried thyme and oregano work just as well.

Red Pepper Flakes: This is optional but adds a nice kick of heat to balance out the richness of the cream. Adjust the amount based on your spice preference.

Flour and Butter: For a thicker soup, you can add a roux made with butter and flour. This step is optional, but it gives the soup a more luxurious, creamy texture.

Step-by-Step Instructions

Step 1: Cook the Turkey
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey (or leftover turkey if using) and cook until browned and fully cooked, about 5-7 minutes. If you’re using leftover turkey, just heat it through in the oil for a few minutes. Remove the turkey from the pot and set it aside.

Step 2: Sauté the Vegetables
In the same pot, add another tablespoon of olive oil if needed, and sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Next, add the sliced mushrooms to the pot. Cook the mushrooms for about 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and pepper to help the mushrooms release their liquid.

Step 3: Add the Kale
Once the mushrooms are browned, stir in the chopped kale. Cook for 2-3 minutes, stirring occasionally, until the kale wilts down slightly. It should still have a vibrant green color but be softened enough to blend into the soup.

Step 4: Add the Broth and Seasonings
Pour in the chicken or turkey broth, making sure to scrape up any browned bits from the bottom of the pot (this adds extra flavor). Add the thyme, oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Step 5: Make the Creamy Base
If you prefer a thicker soup, you can make a roux at this point. In a small saucepan, melt 1 tablespoon of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and smells slightly nutty. Slowly whisk in 1/2 cup of the broth from the soup, stirring until smooth. Add this roux mixture back to the pot to thicken the soup.

If you’re skipping the roux, simply move to the next step.

Step 6: Add the Cream and Parmesan
Stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Cook for another 5 minutes, stirring occasionally, until the soup is creamy and heated through. If the soup is too thick, you can add more broth or cream to reach your desired consistency.

Step 7: Return the Turkey to the Pot
Finally, return the cooked turkey to the pot and stir everything together. Let the soup simmer for a few more minutes until the turkey is heated through and the flavors are fully combined. Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.

Step 8: Serve and Enjoy
Ladle the creamy mushroom kale turkey soup into bowls and garnish with extra Parmesan cheese, fresh herbs, or a drizzle of olive oil if desired. Serve with crusty bread on the side to soak up the delicious broth.

How to Serve

This creamy mushroom kale turkey soup is a complete meal on its own, but here are a few serving ideas to make it even better:

With Crusty Bread: A warm, crusty baguette or sourdough bread is the perfect companion to this soup. Use it to soak up every last bit of the creamy broth.

With a Side Salad: For a lighter meal, serve the soup alongside a simple green salad dressed with olive oil and lemon juice. The freshness of the salad pairs nicely with the richness of the soup.

Topped with Croutons: Add a little crunch by topping the soup with homemade croutons or toasted nuts like walnuts or pecans.

Additional Tips for Success

Use Fresh Kale: Fresh kale works best in this soup, but if you’re in a pinch, you can use frozen kale. Just make sure to thaw and drain it before adding it to the soup.

Adjust the Creaminess: If you want a lighter soup, use half-and-half or whole milk instead of heavy cream. You can also reduce the amount of cream for a thinner broth.

Use Fresh Herbs: Fresh thyme adds a lovely aromatic flavor, but if you only have dried thyme on hand, reduce the amount to 1 teaspoon. Fresh herbs always add a burst of flavor, but dried can work in a pinch.

Make it Vegetarian

: For a vegetarian version, swap the turkey for white beans or chickpeas and use vegetable broth instead of chicken or turkey broth.

Recipe Variations

Chicken Version: If you don’t have turkey on hand, this recipe works just as well with chicken. Use cooked, shredded chicken breast or thighs, or cook ground chicken in place of the turkey.

Spinach Instead of Kale: If kale isn’t your favorite, substitute with spinach. Baby spinach works particularly well because it wilts quickly and adds a mild, fresh flavor to the soup.

Wild Rice Addition: For a heartier version, stir in 1/2 cup of cooked wild rice or brown rice before serving. The nuttiness of the rice complements the earthy mushrooms and turkey.

Spicy Twist: If you like a bit of heat, increase the red pepper flakes or stir in a spoonful of harissa or your favorite hot sauce for an extra kick.

Freezing and Storage

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave until warmed through. Add a little extra broth or cream if the soup thickens too much after chilling.

Freezing: This soup freezes well, though the cream may separate slightly upon thawing. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding extra broth or cream as needed to restore the creamy texture.

Special Equipment

Dutch Oven or Large Pot: A large, heavy-bottomed pot or Dutch oven is ideal for making soups. It evenly distributes heat and allows plenty of room for the ingredients to simmer and develop flavor.

Ladle: A ladle makes serving soup much easier, ensuring that each bowl gets a hearty mix of broth, vegetables, and turkey.

FAQ

Can I make this soup dairy-free?
Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. The Parmesan can be replaced with a plant-based cheese or nutritional yeast for a dairy-free option.

What if I don’t have Parmesan?
You can substitute Parmesan with any other hard cheese like Pecorino Romano or Asiago, or you can leave it out for a lighter soup. The cheese adds a salty, nutty flavor, but the soup will still be delicious without it.

Can I use frozen kale?
Yes, frozen kale works well in this recipe. Just be sure to thaw and drain it before adding it to the soup to avoid excess liquid.

Creamy Mushroom Kale Turkey Soup is the perfect comforting meal for cold nights or anytime you want something hearty and healthy. It’s packed with lean protein, vegetables, and a rich, creamy broth that’s guaranteed to satisfy. Plus, it’s easy to make, versatile, and great for using up leftover turkey or whatever you have in the fridge. I hope you love this recipe as much as I do! Don’t forget to snap a photo and share your soup creations—I can’t wait to see how they turn out! Enjoy!

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