{warming up with Turkey, kale & rice soup}

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jenn landry


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So, October has come and gone and that means it’s even more officially Pumpkin Spice Latte season! YAY!! Honestly, I can’t say that I’ve bought myself a cup of this yummy drink so far this season, BUT what I can tell you there is another three letter word that that has been on my mind since this chilly weather started…TKR or Turkey, Kale, Rice Soup. Ok, technically it’s four letters but, you get what I’m trying to say. Ok, ok, you stay with me… if you didn’t know, I’m in Florida. Now you’re probably thinking, “how chilly can it get there?” Currently I believe the lows are in the 60s. Not chilly at all… I just needed an excuse to make this tasty, hearty and HEALTHY soup! I’m a complete baby when its anything below 70! Yes, you better believe I made a beeline to the store to buy these ingredients.
​This recipe is an inspired spin from Giada DeLaurentiis’ of Food Network. I found it on Pinterest one day, while I was looking for something easy and healthy. I am a carnivore and love my beef, especially the ease and versatility of ground beef, so I was reluctant to try anything turkey. Let me tell you, this soup was a great transition into eating turkey. Over the years of making this soup, I’ve tweaked it to my and Chris’ liking. Total time to make is 55minutes with prep being 25 of that, the remainder is cook time.
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Ingredients:

Serves 4-6 
2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces turkey sausage meat, removed from casing
8 ounces Italian sausage meat, removed from casing
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
15-ounces can diced tomatoes with green chili, drained 
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
1/4 cup freshly grated Parmesan, if desired
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Instructions:

After you’ve prepped your veggies and cooked your rice, heat the oil in a large pot, best over medium to high heat. Add the shallots, carrots and bell pepper and saute until slightly softened while stirring frequently. Add in the turkey and Italian sausage that’s been removed from casing. Continue to stir until the meat slightly browns on edges. Now, add the herbes de Provence and stir for approximately one minute. Add in broth, tomatoes and rice, then bring to a boil. Add kale by stirring in, then season with 3/4 teaspoon of salt and the freshly ground black pepper. Bring heat down to medium to low. Cover with good fitting lid and allow soup to simmer until the vegetables become tender. Then season with the remaining salt and put this goodness into a bowl. Top with chopped cilantro and if you dare, Tabasco.
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​I mentioned earlier that I’ve substituted certain ingredients to suit my and husband’s liking. Here’s those substitutions/enhancements. Instead of just diced tomatoes, we like to use diced tomatoes with green chili. Chris had some fond memories growing up in Albuquerque, NM and green chili was a pretty popular flavor there, so I add it more for him. You can never have too much meat in a soup, so I add eight ounces of Italian sausage as well. We both love spicy food and we love Tabasco! The vinegar base and spice adds an extra oomph to it. I’m not a fan of parsley, so we use cilantro instead. The Tabasco and cilantro are both added after the soup is made and right before we chow down.

Hopefully you all enjoy this soup just as much as my family and I enjoy it. Hope to hear what you think, let me know in the comments below!

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  • Tomeka
    November 2, 2016 at 3:25 PM

    Mmmm! I’m definitely going to give this recipe a try this weekend! Thanks for sharing!

    • Jenn
      November 3, 2016 at 9:33 AM

      You’re so welcome! Let me know how you like it.

  • Yvie
    November 4, 2016 at 7:32 AM

    Sounds amazingly good. Definitely will have to try!