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Creamy Turkey and Kale Soup


From Jan's Sushi Bar website

Nutrition (per serving): 350 calories, 10.9g total fat, 70.6mg cholesterol, 429.5mg sodium, 1272.5mg potassium, 34.5g carbohydrates, 7g fiber, 8.6g sugar, 30.7g protein

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Rate this recipe 4.6/5 (7 Votes)


  • 2 tablespoons ghee or clarified butter
  • 1 medium onion, diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 medium winter squash, such as kabocha, roasted
  • 6 cups chicken stock or broth, preferably homemade
  • 3 cups cooked turkey, chopped
  • 6 cups kale, stems removed and torn into pieces (about 1 pound)
  • red pepper flakes (optional)
  • salt and pepper, to taste
  • (I added mushrooms)


Adapted from


Step 1

1) In a small stock pot or enameled cast iron Dutch oven, melt the ghee over medium-low heat and cook the onion until soft and translucent, about 5 minutes. Add the garlic and bell pepper and cook another minute more.

2)Stir the roasted squash into the pot and increase the heat to medium; season lightly with salt and pepper and continue cooking until the squash is heated through. Gradually whisk in the chicken stock until the soup is smooth.

3) Add the turkey, kale and red pepper flakes (if using) to the soup; simmer until the kale is tender, about 15 minutes. Taste and season as needed with salt and pepper before serving.

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