Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 1 pound ground turkey
- 4 cups chicken broth
- 2 cups kale (chopped)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Cook the Turkey: Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes.
- Add Broth and Kale: Pour in the chicken broth and bring to a boil. Stir in the chopped kale and dried thyme. Reduce the heat and simmer for about 10 minutes until the kale is tender.
- Stir in Cream: Lower the heat and slowly add the heavy cream, stirring to combine. Let the soup simmer for an additional 5 minutes to thicken.
- Season: Taste the soup and season with salt and pepper as desired.
- Serve: Ladle the soup into bowls and, if desired, top with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal
- Fat: 22g
- Carbohydrates: 8g
- Protein: 25g