30-Minute Perfect Guilt-Free Turkey Rice Soup Recipe

I have been meaning to put this soup recipe up for a while now. I even talked about sharing this delicious Turkey Rice Soup recipe with my friends.
And even though I have made this soup at least half a dozen times (yes, it’s that good) – I still didn’t share it here. If you are not in a cold-weather area, this soup is still worth making.

I will share how to make a turkey rice soup recipe with kale, carrots, and tomatoes in 30 minutes. Gluten-free and dairy-free.
This soup has made it into one of our staple “winter” or more like chilly time meals. Probably, because it’s super easy to make and it makes a good amount of food. I love when I can have a healthy, clean dinner done in 30 minutes and still have leftovers for the next day.

30-Minute Perfect Guilt-Free Turkey Rice Soup Recipe

Eleanor Craig

I will share how to make a turkey rice soup recipe with kale, carrots, and tomatoes in 30 minutes. Gluten-free and dairy-free.

5 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Soup

Cuisine American

Servings 8 people

Calories 183 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound ground turkey (minced turkey)
• 1 small white onion - chopped
• 1 medium red pepper (red capsicum) - chopped
• 4 medium carrots - chopped
• 28 ounce crushed tomatoes - canned
• 2 cups white rice
• 4 cups vegetable stock (vegetable broth or vegetable bouillon) - or 32 ounces
• 3 cups kale - chopped
• 2 tablespoons parsley
• ½ tablespoons thyme
• 1 teaspoon garlic
• ½ teaspoon salt - to taste
• ½ teaspoon ground black pepper - to taste

Instructions

 

• Start by preparing your rice—Cook 1 cup of rice to two cups of water. Follow directions according to your rice instructions.
• Begin chopping your vegetables: onion, carrot, pepper, and kale, then set aside. I left my kale separate from the other three vegetables.
• In a large pot, brown turkey meat with a bit of water (about 2 tablespoons) and add in onion, carrots and pepper. Cook until the meat is no longer pink.
• Turn down your turkey mixture to a low flame and add in your spices, crushed tomatoes, kale, and vegetable broth.
• Once the rice is done cooking, scoop 2 cups of rice into the soup and mix well. Add salt and pepper to taste.
• Serve hot.

Nutrition

Calories: 183kcalCarbohydrates: 26gProtein: 17gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 31mgSodium: 812mgPotassium: 712mgFiber: 5gSugar: 8gVitamin A: 8655IUVitamin C: 56mgCalcium: 121mgIron: 3mg

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