On cool days, I turn to this turkey, kale, and brown rice soup by Giada, and it’s like a warm hug in a bowl. Packed with soft, flavorful turkey, hearty brown rice, and fresh kale, this soup is the ultimate in cozy, feel-good meals.

Each bite brings out earthy herbs and a touch of Parmesan that makes it unforgettable. It’s perfect for meal-prepping because it only gets more delicious as it sits, and it’s always nice to have a bowl ready to go when hunger strikes.

Enjoy it with a thick slice of toasted bread or some crackers, and you’re all set for comfort.

Recipe Ingredients

• 2 tbsp extra-virgin olive oil
• 5 large shallots, chopped
• 3 medium carrots, peeled and cut into ½-inch pieces
• 1 large red bell pepper, cut into ½-inch pieces
• 8 oz ground white turkey meat, broken into small chunks
• 1 tbsp herbes de Provence
• 5 cups low-sodium chicken broth
• 1 (15-oz) can diced tomatoes, drained
• 1 cup cooked brown rice
• 1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup freshly grated Parmesan cheese

How To Make Giada Turkey, Kale, and Brown Rice Soup

1. Start with the Vegetables: Heat the olive oil in a large pot over medium-high heat until it’s warm, then add the chopped shallots, carrots, and bell pepper. Stir frequently, letting them cook until they begin to brown and soften slightly, which should take about 8 to 10 minutes.
2. Add the Turkey: Add the ground turkey to the pot and stir, breaking it into smaller pieces as it cooks. Let it cook until the turkey turns white and develops a light brown edge, which should take around 5 to 7 minutes.
3. Season with Herbs: Sprinkle in the herbes de Provence and stir the mixture for about a minute, allowing the herbs to release their aroma and flavor into the soup.
4. Combine with Broth and Tomatoes: Pour in the chicken broth and add the drained diced tomatoes and cooked brown rice. Stir everything together and bring the soup to a gentle boil.
5. Add the Kale and Seasonings: Add the chopped kale to the pot and season with ¾ teaspoon of kosher salt and the black pepper. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, until the vegetables are tender.
6. Finish with Fresh Ingredients: Before serving, adjust the seasoning by adding the remaining ¼ teaspoon of salt if needed. Ladle the soup into bowls, then top each serving with a sprinkle of fresh parsley and freshly grated Parmesan cheese.

Recipe Tips

• To add extra richness to the broth, try sautéing the turkey with a splash of soy sauce before adding it to the soup; this adds depth without changing the core flavors.
• For a creamier texture, stir in a splash of coconut milk or half-and-half after simmering. This variation makes the soup more filling and adds a subtle, smooth flavor.
• If you’re looking for a spicier kick, add a pinch of red pepper flakes with the herbes de Provence; this adds a gentle heat that warms each bite.
• Replace brown rice with cooked quinoa or farro for a twist. These grains keep their texture well, even after sitting in the broth, and offer a hearty flavor.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Ribollita
• Giada White Bean and Escarole Soup
• Giada Quinoa and Sweet Potato Stew-ish