Why You’ll Love This Recipe

Rich and creamy without being too heavy
Great way to use leftover turkey
Packed with vegetables and protein
Perfect for meal prep
Comforting and satisfying
Easy one-pot meal
Family-friendly recipe
Ideal for cold-weather dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
8 ounces mushrooms, sliced
3 cloves garlic, minced
¼ cup all-purpose flour
6 cups turkey or chicken broth
3 cups cooked turkey, shredded or diced
4 cups kale, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
1 cup heavy cream

Directions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery and cook for 5–6 minutes until softened.
Stir in the mushrooms and cook for another 5 minutes until they release their moisture.
Add the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1 minute.
Gradually pour in the broth while whisking to prevent lumps.
Add the turkey, thyme, parsley, salt, and black pepper.
Bring the soup to a gentle simmer.
Cook for 15 minutes, stirring occasionally.
Stir in the chopped kale and cook for 5 minutes until tender.
Reduce the heat to low and stir in the heavy cream.
Simmer for 2–3 minutes without boiling.
Taste and adjust seasoning if needed.
Serve hot.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Wild Rice Turkey Soup: Add cooked wild rice for extra heartiness.
Dairy-Free Version: Substitute coconut milk or a dairy-free cream alternative.
Chicken and Kale Soup: Replace the turkey with cooked chicken.
Potato Turkey Soup: Add diced potatoes during the simmering stage.
Spicy Turkey Soup: Add red pepper flakes or cayenne pepper.
Herb Lover’s Soup: Include fresh rosemary and sage.
Low-Carb Version: Omit flour and use a small amount of cream cheese to thicken the soup.

Storage/Reheating

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the soup for up to 3 months. For best results, freeze before adding the cream and stir it in after reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup thickens too much.

FAQs

Can I use leftover Thanksgiving turkey?

Yes. This recipe is an excellent way to use leftover holiday turkey.

Can I substitute chicken for turkey?

Absolutely. Cooked chicken works perfectly in this soup.

What mushrooms work best?

Cremini, white button, or baby bella mushrooms all provide great flavor.

Can I use frozen kale?

Yes. Frozen kale can be added directly to the soup without thawing.

How do I make the soup thicker?

Add a little more flour during the roux stage or simmer longer to reduce the liquid.

Can I make this soup ahead of time?

Yes. The flavors often improve after a day in the refrigerator.

Is this soup gluten-free?

Not as written, but it can be made gluten-free by using a gluten-free flour blend or cornstarch.

Can I add pasta or rice?

Yes. Cooked pasta, rice, or wild rice make excellent additions.

What can I serve with this soup?

Crusty bread, dinner rolls, biscuits, or a simple green salad pair beautifully.

Can I use milk instead of heavy cream?

Yes. Whole milk or half-and-half can be substituted, though the soup will be slightly less rich.

Conclusion

Creamy Mushroom Kale Turkey Soup is a comforting, wholesome dish that combines tender turkey, earthy mushrooms, nutritious kale, and a velvety broth into one satisfying meal. Easy to prepare and perfect for leftovers, this hearty soup is ideal for cozy family dinners, meal prep, or cold-weather comfort food. With its rich flavor and nourishing ingredients, it’s a recipe you’ll want to make again and again.

Creamy Mushroom Kale Turkey Soup

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Creamy Mushroom Kale Turkey Soup is a hearty one-pot meal filled with tender turkey, earthy mushrooms, nutritious kale, and a velvety broth. This comforting soup is perfect for using leftover turkey and makes a satisfying cold-weather dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Simmer
Cuisine: American
Diet: Low Fat

Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery and cook for 5–6 minutes until softened.
Stir in the mushrooms and cook for another 5 minutes until they release their moisture.
Add the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1 minute.
Gradually pour in the broth while whisking to prevent lumps.
Add the turkey, thyme, parsley, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally.
Stir in the chopped kale and cook for 5 minutes until tender.
Reduce the heat to low and stir in the heavy cream.
Simmer for 2–3 minutes without boiling.
Taste and adjust seasoning if needed.
Serve hot.

Notes

This recipe is an excellent way to use leftover turkey.
Cooked chicken can be substituted for turkey if desired.
Cremini, white button, or baby bella mushrooms all work well.
Frozen kale can be added directly without thawing.
For best freezing results, freeze the soup before adding the cream and stir it in after reheating.
Serve with crusty bread, biscuits, dinner rolls, or a green salad.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 95 mg