This hearty Turkey, Kale, and Sweet Potato Soup is the perfect way to use up Thanksgiving leftovers. Packed with veggies, lean turkey, and comforting flavors, it's a healthy, delicious, and customizable soup for cold winter days.
After a season of indulgent feasts, it's nice to switch gears and enjoy something simple, comforting, and healthy. This Turkey, Kale, and Sweet Potato Soup is the perfect way to use up any leftover turkey and give it a fresh spin with autumn vegetables. It's light, flavorful, and packed with nutrients, making it a perfect meal for cozy winter days.
The recipe starts with a base of classic soup vegetables like onions, carrots, celery, and garlic, with hearty sweet potatoes and kale adding color and texture. You can easily customize the soup with whatever you have on hand—add some green beans, mushrooms, or even turnips for extra flavor. For the grain, pasta, rice, or barley all work wonderfully, so feel free to swap it up depending on your preference or pantry supplies.
Whether you're enjoying this soup after a big holiday meal or just looking for something comforting on a chilly evening, it’s sure to become a new favorite.
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
How To Make Turkey, Kale and Sweet Potato Soup
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. 
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. 
Add the pasta and the kale, cook for another 5 minutes or so, until the pasta is cooked through. 
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.
Turkey, Kale and Sweet Potato Soup
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
- 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.
- 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.
- Add the pasta and the kale, cook for another 5 minutes or so, until the pasta is cooked through.
- 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.
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!!
I'm so happy to hear that, Violetta. Thank you for taking time to write.
Olga, that looks so homy and delicious, i like the idea of using sweet potato and kale :). Our weather in ID is in mid 40s so this is the type of food I'm craving.
Oh, wow! That is cold. I definitely crave more warm, cozy soups the colder it gets.
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.
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.