Brimming with fresh kale, orzo, and turkey in a rich white bean broth, this hearty kale white bean soup will instantly warm you up!
The freezing cold weather around here lately has me turning my focus towards ALL the soups I can get my hands on. Anyone else??
Standing at the front of that soup line, you’ll find this turkey orzo kale white bean soup. In all its hot, cozy GLORY!
Literally the perfect soup for transitioning into those soul-warming comfort food dinners these last weeks of October call for.
We’ve got beans, we’ve got meat, we’ve got pasta. Even a little green snuck in there! Hearty + healthier is what we’re going for today.
This turkey orzo kale white bean soup features….
- Buttery white beans both pureed into the broth base and some left whole for texture
- Juicy turkey cubes (perfect use for Thanksgiving leftovers next month!!)
- Orzo pasta (the best pasta for soups, change my mind)
- Tons of veggie goodness including fresh kale, carrots, and celery.
- A SUPER rich, flavorful broth infused with fresh rosemary and lemon
Cooking the Vegetables
Gather up your carrots, celery, and a yellow onion and give everything a quick little saute in olive oil until the vegetables just begin to soften.
Stir in 4 cloves minced fresh garlic and let that cook until just fragrant (about 1-2 minutes) That’s our veggie base right there!
Building the Soup
Once the vegetables are cooked, we’ll start building the soup. Chicken broth and 2 cans cannellini beans get added to our veggie base and now it’s time to blend.
Ladle half of the soup into a high-speed blender and puree until completely smooth. While this step may seem unnecessary, it adds an unmatchable rich heartiness to the broth!
Add everything back to the soup pot and stir in the diced turkey cubes, (you can also use sausage, chicken, etc.) cooked orzo (you can also use another pasta, but I recommend a small shape) and a wholeee lot of fresh kale.
Season the broth to taste with salt and pepper, a little fresh rosemary, and a few dashes fresh lemon juice. << Adds the perfect finishing oomph of flavor the broth!
Let the soup simmer for 5-10 minutes until the kale begins to wilt which should give you just enough time to find your biggest soup bowl….
I recommend garnishing each individual soup bowl/cup with a little extra rosemary + lemon for squeezing over top.
Adds an unmatchable bright flavor to an otherwise hearty soup!
Oh, also this recipe makes a BIG batch of soup, so if you find yourself with more leftovers than ya bargained for you can freeze this soup for up to 2 months.
Sooo this soup all fall/winter long is a plan then??
Make sure you add these other comfort food soup favorites to your dinner menu next!
- One Pot Italian Sausage Tortellini Soup
- Pumpkin Beer Cheese Soup
- Roasted Cream of Cauliflower Parmesan Soup
Turkey Orzo Kale White Bean Soup
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- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced into 1/4-inch thick slices (about 1 cup carrots)
- 2 medium ribs celery, diced into 1/2-in cubes (about 1 cup celery)
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cans (15 oz each) cannellini beans, drained
- 2 cups 1-in cubed cooked turkey
- 6 oz dry orzo, cooked according to package instructions
- 4 cups firmly packed fresh kale, finely chopped into bite-sized leaves
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh rosemary
- Salt and pepper to taste
- In a large soup pot or dutch oven, heat olive oil over medium-high heat until shimmery. Add onion, carrot, and celery. Saute 3-5 minutes until vegetables begin to soften. Add garlic and saute 1 additional minute until fragrant.
- Pour chicken broth and beans into pot and stir to combine. Ladle half of soup into a high-speed blender and blend on high speed until completely smooth. Return back to remaining soup and bring soup to a simmer over medium-high heat.
- Once soup is simmering, add turkey, orzo, kale, lemon juice, rosemary, and season with salt and pepper to taste. Let cook 5-10 minutes until kale is wilted. Serve soup hot and enjoy!