Slow Cooker Kale Turkey Soup combines lean ground turkey, white beans, and fresh kale for a healthy, gluten-free crock pot meal that’s easy to prepare and full of flavor.
Crock pot soups are ideal for busy days—simple to assemble in the morning and ready to comfort you at dinnertime. This kale turkey soup is light but satisfying, offering a balance of protein, vegetables, and comforting broth without weighing you down.
This recipe uses lean ground turkey, cannellini (white) beans for creaminess and fiber, and plenty of chopped kale for color, texture, and nutrients. Seasoned with oregano, fennel, garlic, salt and pepper, the result is a savory soup with subtle aromatic notes. If desired, finish each bowl with a sprinkle of freshly grated Parmesan and serve with crusty bread for dipping.
How to make Kale Turkey Soup
Start by warming a small amount of olive oil in a large skillet over medium heat. Add diced white onion and minced garlic, then brown the lean ground turkey, breaking it into small pieces as it cooks. Cook until the turkey is no longer pink and the onion is translucent, about 8–10 minutes. Transfer the cooked turkey mixture to a slow cooker.
To the slow cooker add drained and rinsed cannellini beans, chicken broth, and chopped kale. Season with dried oregano, ground fennel seeds (crush them with a mortar and pestle or the back of a spoon for the best aroma), salt and black pepper. Stir to combine.
Cover and slow cook on low for 4–6 hours or on high for 2–3 hours, until the flavors have melded and the kale is tender. Taste before serving and adjust seasoning as needed. If you like, grate a little fresh Parmesan over each bowl for a savory finishing touch.
More recipes with kale
If you enjoy cooking with kale, try other wholesome options such as:
- Roasted Butternut Squash Spinach Kale Salad
- Kale Pesto
- Tomato Kale Polenta Skillet
- Grilled Tomato & Kale Salad
- Roasted Garlic & Kale Vegan Mashed Potatoes
- Sheet Pan Gnocchi with Butternut Squash & Crispy Kale
Kale Turkey Soup
Slow Cooker Kale Turkey Soup is made with white beans and lean ground turkey. It’s a healthy, gluten-free recipe that’s easy to make in a crock pot.
Servings: 4 servings
Prep Time: 20 minutes • Cook Time: 4 hours • Total Time: 4 hours 20 minutes
Author: Whitney Bond
Ingredients
- 1 teaspoon olive oil
- 1 cup white onion, diced
- 4 cloves garlic, minced
- 1 pound lean ground turkey
- 15 ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 3 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, ground
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional topping)
Instructions
- Heat the olive oil in a large pot or skillet over medium heat.
- Add the diced onion, minced garlic and ground turkey. Cook, breaking up the turkey, until the meat is no longer pink and the onion is soft, about 8–10 minutes.
- Transfer the cooked turkey mixture to a slow cooker.
- Add the drained beans, chicken broth and chopped kale to the slow cooker. Stir in oregano, ground fennel seeds, salt and pepper.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the kale is tender and the flavors are well combined.
- Serve hot, topped with grated Parmesan if desired.
Notes
- For a vegetarian variation, substitute cooked lentils or a plant-based ground meat alternative and use vegetable broth instead of chicken broth.
- Reduce sodium by choosing low-sodium broth and rinsing canned beans thoroughly.
- The fennel seeds add a faint licorice-like warmth—if you prefer a milder flavor, halve the amount or omit them.
- Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze portions for up to 3 months.
Nutrition Facts (per serving)
Approximate values per serving:
- Calories: 283 kcal
- Carbohydrates: 27 g
- Protein: 37 g
- Fat: 5 g (Saturated Fat: 1 g)
- Cholesterol: 64 mg
- Sodium: 1499 mg (adjustable with low-sodium broth)
- Fiber: 6 g
- Vitamin A: high (from kale)
- Vitamin C: high (from kale)
If you try this slow cooker kale turkey soup, it makes a cozy weeknight dinner and reheats beautifully for lunches. The combination of tender turkey, creamy white beans, and nutrient-rich kale delivers both comfort and nourishment with minimal effort.