Easy Italian Turkey Potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pkg (5.5 oz) of Bear Creek Creamy Potato Soup Mix1 # ground turkey, lean2 cups fresh kale (1/2 bunch), washed and minced1 T. pepper, black2 t. garlic powder1 T. Italian Herb Seasoning4 c. Milk, 2%0.5 t. crushed red pepper
Makes 8 1-cup servings.
In a skillet, brown and mince the turkey, adding small amounts of water as needed to keep it from sticking to the pan. Drain any fat. Set aside.
Prepare kale by washing well, then cutting large center spine off. Cut stacks of kale lengthwise and then crosswise, mincing it. Set aside.
In a large saucepan, bring 4 cups of water and kale to a boil, slowly whisk in the dry soup mix. Add ground turkey, seasonings and 4 more cups of milk. Decrease heat and simmer for 15 minutes, stiriing occasionally to prevent sticking.
Adjust seasonings as desired. Serve hot.
NOTES ON SEASONINGS:
1. If you don't have Italian seasoning, add 1/2 t. each of orgeano, thyme and garlic powder.
2. Other seaonings can include dred onions, sage and/or nutmeg.
3. Add more crushed red pepper for a spicy taste, if desired.
VARIATIONS:
Don't forget to recalculate the nutritional values if changes are made to the recipe.
1. To make it creamier and thicker, decrease the amount of ground turkey and milk. Too much ground turkey can overwhelm the other flavors.
2. To decrease the fat, use skim milk.
3. To make it vegan, omit the ground turkey.
See also my Ham Potato Kale Soup recipe for an even better soup, IMHO.
Number of Servings: 8
Recipe submitted by SparkPeople user PBIGELOW6.
In a skillet, brown and mince the turkey, adding small amounts of water as needed to keep it from sticking to the pan. Drain any fat. Set aside.
Prepare kale by washing well, then cutting large center spine off. Cut stacks of kale lengthwise and then crosswise, mincing it. Set aside.
In a large saucepan, bring 4 cups of water and kale to a boil, slowly whisk in the dry soup mix. Add ground turkey, seasonings and 4 more cups of milk. Decrease heat and simmer for 15 minutes, stiriing occasionally to prevent sticking.
Adjust seasonings as desired. Serve hot.
NOTES ON SEASONINGS:
1. If you don't have Italian seasoning, add 1/2 t. each of orgeano, thyme and garlic powder.
2. Other seaonings can include dred onions, sage and/or nutmeg.
3. Add more crushed red pepper for a spicy taste, if desired.
VARIATIONS:
Don't forget to recalculate the nutritional values if changes are made to the recipe.
1. To make it creamier and thicker, decrease the amount of ground turkey and milk. Too much ground turkey can overwhelm the other flavors.
2. To decrease the fat, use skim milk.
3. To make it vegan, omit the ground turkey.
See also my Ham Potato Kale Soup recipe for an even better soup, IMHO.
Number of Servings: 8
Recipe submitted by SparkPeople user PBIGELOW6.
Nutritional Info Amount Per Serving
- Calories: 234.1
- Total Fat: 8.6 g
- Cholesterol: 49.8 mg
- Sodium: 550.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.6 g
- Protein: 17.1 g
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