Spicy Turkey Kale and Mushroom Soup
Warm up with a bowl of Spicy Turkey Kale and Mushroom Soup, a hearty and nutritious one-pot wonder that’s bursting with bold flavors and wholesome ingredients. This easy-to-make recipe combines lean ground turkey, earthy mushrooms, and nutrient-packed kale, simmered in a savory broth seasoned with smoked paprika, cumin, and a touch of crushed red pepper for a subtle kick. Balanced with the bright freshness of lemon juice and parsley, this soup is a perfect comfort food that’s both healthy and flavorful. Ready in under an hour and packed with protein and veggies, it’s ideal for a cozy weeknight dinner or meal prep. Serve it piping hot with crusty bread or enjoy it as a satisfying low-carb option on its own! Keywords: spicy soup, turkey soup, kale soup, mushroom soup, healthy dinner recipes, easy one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 8 ounces, sliced button mushrooms
- 6 cups low-sodium chicken broth
- 4 cups, chopped kale
- 14.5 ounces canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground turkey to the pot and cook until browned, breaking it up into small pieces with a wooden spoon. This should take about 5-7 minutes. Remove the cooked turkey and set it aside.
In the same pot, add the diced onion and sauté until softened, about 3 minutes. Add the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté until they release their moisture and are tender, about 5 minutes.
Pour in the chicken broth, diced tomatoes (including their juices), paprika, cumin, salt, and black pepper. Stir well to combine.
Return the browned ground turkey to the pot and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Add the chopped kale to the soup and cook for an additional 5-7 minutes, until the kale is wilted and tender.
Stir in the lemon juice and fresh parsley, then taste and adjust the seasonings as necessary.
Serve the soup hot in bowls. Enjoy with crusty bread or on its own for a wholesome, spicy meal!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
