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Turkey, Kale & Brown Rice Soup

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Turkey, Kale & Brown Rice Soup

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Course: Soup
Cuisine: American
Keyword: Turkey, Kale & Brown Rice Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 416kcal


  • 3 medium carrot
  • 1 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
  • 4 tbsp chopped shallot
  • 2 tablespoon olive oil
  • 8 oz turkey, ground
  • 1 tbsp Italian Seasoning
  • 1 can diced tomatoes, canned
  • 5 cup chicken broth, low-sodium
  • 1 cup brown rice, cooked
  • 3 cup, chopped kale
  • 1/2 tsp salt
  • 1/2 tsp, ground black pepper, ground
  • 1/4 cup chopped parsley, fresh
  • 1/4 cup Parmesan cheese, grated
  • 2 cup grapes


  • Prepare veggies: chop carrots and pepper into 1/2in pieces, dice shallots.  Using a large stock pot, heat oil over medium-high heat.  Add carrots, pepper, shallots; continue to stir to avoid burning, for 8-10 minutes. 
  • Add turkey, cook until it begins to turn white and becomes brown on edges.  Add Italian seasoning; stir to combine. 
  • Drain tomatoes and add to pot along with broth and cooked rice. Bring to a boil and add in kale, 1/2 tsp salt and pepper.  Reduce heat and allow to simmer for 10-15 minutes, until veggies have softened.  
  • Serve seasoned with parsley and parmesan cheese; grapes on the side. 
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Calories: 416kcal | Carbohydrates: 49g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 691mg | Fiber: 6g | Sugar: 19g

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