Turkey, Kale and Brown Rice Soup

  • prep time25 min
  • total time 55 min
  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis Giada at Home

This soup is the definition of heart-warming, combining a medley of veggies, tomatoes and herbs with soft brown rice and ground turkey.

94 Ratings
Directions for: Turkey, Kale and Brown Rice Soup


2 Tbsp extra-virgin olive oil

5 - 6 large shallots, chopped

3 carrots, cut into 1/2-inch pieces (about 1 1/3 cups)

1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)

8 oz ground white turkey meat, broken into small chunks

1 Tbsp herbes de Provence

4 cups low-sodium chicken broth, plus more as needed

1 (15-oz) can diced tomatoes in juice, drained

1 cup cooked brown rice

1 small bunch kale, coarsely chopped (about 4 packed cups)

1 tsp kosher salt

½ tsp freshly ground black pepper

¼ cup chopped fresh flat-leaf parsley

¼ cup freshly grated Parmesan, optional


1. Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

2. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

See more: Soup, Turkey, Dinner, Fall, Lunch, Rice/Grain, Thanksgiving, Tomatoes, Vegetables, Winter


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