Turkey, Kale and Sweet Potato Soup

Turkey, Kale and Sweet Potato Soup-1-11I hope those of you who celebrate Thanksgiving had a lovely day yesterday. We spent the day with Sergi’s family and had a wonderful time. I know many of you were cooking lots of delicious food and either hosting dinner at your house or joining other family members in their homes. What a wonderful time set aside to reflect on all the things that we have to be grateful for, make some memories with loved ones and enjoy some tasty dishes.

After a day of feasting, I’m usually ready for some simple, soothing meals. I’m sure many of you have Thanksgiving leftovers, and this is one of the recipes that makes good use of some classic ingredients. Healthy, light and packed with flavor, you’ll be very pleased with this comforting soup. Turkey is given a breath of fresh air as the star of the meal, along with some autumn veggies that you just might have lying around after cooking all the Thanksgiving side dishes. I used sweet potatoes, regular potatoes, onion, carrots, celery and kale along with pasta. You can add so many other ingredients too, depending on what’s in your pantry. Green beans, butternut squash, celery root, turnips, and mushrooms would also be great additions in this soup. Instead of pasta, you can also use rice or barley. Now that cold winter days have arrived, a warm bowl of soup is the perfect way to relax.

Ingredients:

1 Tablespoon butter or oil

1 onion, chopped

1 celery stalk, chopped

2 carrots, thinly sliced

1-2 garlic cloves, minced

1 medium potato, peeled and chopped

1 medium sweet potato, peeled and chopped

8-10 cups chicken or turkey broth

3/4 cup pasta (small pasta or noodles)

3 cups chopped kale

1 cup cooked turkey or chicken, shredded or cut into bite sized pieces

fresh parsley, to garnish

Instructions:

Turkey, Kale and Sweet Potato Soup-1-17In a large pot, heat the butter or oil. Add the onion, celery, carrots and garlic. Season with salt and pepper. Turkey, Kale and Sweet Potato Soup-1-16Sauté on medium heat for about 5 minutes, until the vegetables are tender. Turkey, Kale and Sweet Potato Soup-1-15Add the potatoes and broth. Bring the soup to a boil, reduce to a simmer and cook, covered, for 10-15 minutes, until the potatoes are cooked through. Turkey, Kale and Sweet Potato Soup-1-14

Turkey, Kale and Sweet Potato Soup-1-13Add the pasta and the kale, cook for another 5 minutes or so, until the pasta is cooked through. Turkey, Kale and Sweet Potato Soup-1-12Taste the soup and add more salt and pepper if needed. Add the fresh parsley. You can also garnish the soup with some grated Parmesan cheese.Turkey, Kale and Sweet Potato Soup-1-11

Turkey, Kale and Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 1 Tablespoon butter or oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 carrots, thinly sliced
  • 1-2 garlic cloves, minced
  • 1 medium potato, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 8-10 cups chicken or turkey broth
  • ¾ cup pasta (small pasta or noodles)
  • 3 cups chopped kale
  • 1 cup cooked turkey or chicken, shredded or cut into bite sized pieces
  • fresh parsley, to garnish
Instructions
  1. In a large pot, heat the butter or oil. Add the onion, celery, carrots and garlic. Season with salt and pepper. Sauté on medium heat for about 5 minutes, until the vegetables are tender.
  2. Add the potatoes and broth. Bring the soup to a boil, reduce to a simmer and cook, covered, for 10-15 minutes, until the potatoes are cooked through.
  3. Add the pasta and the kale, cook for another 5 minutes or so, until the pasta is cooked through.
  4. Taste the soup and add more salt and pepper if needed. Add the fresh parsley. You can also garnish the soup with some grated Parmesan cheese.

6 Comments

  • Sashaa

    Hi Olechka, hope you guys had a great Thanksgiving !
    I am in my post Bird day weekend mood and am cooking away ! Just made this soup , used spinach and orzo. It’s delicious! This is the problem I typically have with soups , the measurement. I don’t like it too thick or thin or too much of one thing. You did all of that for me , this soup is perfect (I added some Vegeta seasoning from Russian store, blue tin at the end for color) , good ratio of veggies (I doubled the potato since used all my sweet ones for casserole). Thank you so much for taking your time to post this , I will use this soup base measurement wise with many variations. I already made my turkey stock from the carcass and typically I make way too much stock at a time due to the size of my pot, when i went straight to your website (thats where i check first lol )and saw this recipe. Worked out great ! Have an awesome weekend! We are about to have the soup.

    • olgak7

      That’s great, Sashaa:). I’m so happy to hear that you were so happy with the soup.
      Soup is one of my favorite things to eat. We eat it at least twice a week, sometimes almost every day. I like my soups to be on the thinner side, so I usually add more broth than most recipes call for. Thank you so much for taking the time to write.

  • Violetta

    Thank you so so much for your recipes! I have tried quite a few, and come here often to find what to cook 🙂 I prepared this soup recently and my family really liked it. May God bless you and your family!!

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