If you’re looking for a hearty soup that’s both nourishing and bursting with comforting flavors, you’re going to adore this Creamy Mushroom Kale Turkey Soup Recipe. I absolutely love how this soup comes together with tender turkey, earthy mushrooms, and bright, tender kale all wrapped up in a luscious creamy broth – it’s the perfect meal to cozy up with on any day. Stick with me and I’ll walk you through making this fan-freaking-tastic soup that’s become a family favorite in my house!
Why You’ll Love This Recipe
- Comforting and Creamy: The cream cheese melts beautifully, giving a rich, velvety texture without needing heavy cream.
- Loaded with Veggies: Kale and mushrooms bring earthiness and nutrition, making this soup a balanced meal.
- Perfect for Using Leftovers: I love turning leftover turkey into something spectacular and delicious.
- Simple Yet Impressive: Anyone can whip this up with easy ingredients—ideal for weeknights or entertaining.
Ingredients You’ll Need
The ingredients here come together in such a satisfying way – the blend of creamy, savory, and fresh notes really makes this soup special. When shopping, look for baby bella mushrooms for rich flavor, and make sure your cream cheese is at room temperature so it melts smoothly.
- Turkey leftovers: Cubed turkey gives great texture and flavor – roast or rotisserie work wonderfully.
- Baby kale: Tender and slightly sweet, baby kale wilts nicely without getting bitter.
- Red onion: Adds a touch of sweetness and depth when sautéed.
- Baby bella mushrooms: Provide a meaty, umami punch to the soup.
- Celery: For a subtle crunch and freshness in every bite.
- Cream cheese: Key to making this soup luxuriously creamy without heaviness.
- Garlic: Thinly sliced for that aromatic, savory foundation.
- All-purpose flour: Thickens the broth perfectly without clumping.
- Butter: For sautéing veggies and building flavor.
- Chicken broth: The heart of the soup’s savory base.
- White wine: Adds brightness and complexity – you can substitute with more broth if preferred.
- Fresh thyme: Aromatic and earthy, it elevates the whole soup.
- Salt, black pepper, onion powder: Essential seasonings to keep the flavors balanced and savory.
Variations
I love customizing this creamy mushroom kale turkey soup recipe depending on what’s in my fridge or my mood. Feel free to play around and make it your own—it’s forgiving and versatile!
- Use chicken instead of turkey: When turkey isn’t on hand, leftover chicken works just as well for a lighter, yet still flavorful soup.
- Add a kick with spices: Try a pinch of smoked paprika or red pepper flakes for a cozy, warming heat I personally can’t get enough of.
- Swap kale for spinach or swiss chard: These greens wilt faster and add a slightly different texture that’s just as delicious.
- Make it dairy-free: I’ve swapped cream cheese for a cashew cream in a pinch, and it still turns out creamy and rich.
How to Make Creamy Mushroom Kale Turkey Soup Recipe
Step 1: Sauté Your Veggies Till Soft and Fragrant
Start by melting butter over medium heat in a Dutch oven. Once it’s melted and bubbly, toss in the diced red onion, chopped celery, and garlic slices. Stir frequently and let these cook for about 5 minutes until they’re soft and filling your kitchen with that amazing savory aroma. Then add the sliced baby bella mushrooms and cook for another 5 minutes. You’ll notice the mushrooms give off some liquid, so drain that off to keep the soup from getting watery—then return the mushrooms and other veggies to the pot. This step is crucial because sautéing these ingredients builds the base flavor.
Step 2: Melt in the Cream Cheese for That Heavenly Creaminess
Now, add the cream cheese to the pot. Because it’s at room temperature, it will melt smoothly and blend into the veggies to create a creamy consistency you’ll adore. Stir continuously to avoid lumps—take your time here, it’s worth it!
Step 3: Build the Broth and Add the Turkey
In a separate liquid measuring cup, whisk together chicken broth, all-purpose flour, salt, black pepper, and onion powder until smooth. Pour this mixture into the Dutch oven and stir well to combine with the creamy veggie base. Next, stir in your cubed turkey leftovers and pour in the white wine for brightness and depth. Cover the pot and let it simmer gently for about 20 minutes so the flavors meld beautifully.
Step 4: Add Kale and Fresh Thyme to Finish
Finally, stir in the baby kale and fresh thyme leaves. Let these cook down for about 10 minutes until the kale is tender and bright green. Taste and adjust seasoning with extra salt or pepper if needed. Garnish with cracked black pepper and a few thyme sprigs for that extra pop of freshness just before serving.
Pro Tips for Making Creamy Mushroom Kale Turkey Soup Recipe
- Use Room Temperature Cream Cheese: It blends seamlessly into the soup, preventing lumps and giving top-notch creaminess every time.
- Don’t Skip Draining Mushrooms: Melting water from mushrooms can water down the soup, so drain and return them to preserve flavor concentration.
- Simmer Covered for Flavor Meld: Giving the soup time covered lets turkey and spices really shine in the broth without drying out the chicken pieces.
- Fresh Thyme Over Dried: I’ve tried both, and nothing compares to fresh thyme’s brightness and aroma in this recipe.
How to Serve Creamy Mushroom Kale Turkey Soup Recipe
Garnishes
I like to finish this soup with a generous sprinkle of freshly cracked black pepper for a subtle heat and a few sprigs of fresh thyme to showcase the herbal aroma. Sometimes, a handful of grated Parmesan right on top adds a lovely salty kick that my family can’t get enough of.
Side Dishes
This soup pairs beautifully with crusty artisan bread or homemade garlic bread for dipping. If you want something lighter, a simple green salad with a tangy vinaigrette balances the creamy soup nicely.
Creative Ways to Present
For special occasions, I love serving this soup in mini bread bowls—it makes the meal feel extra cozy and fun. Another idea I tried was garnishing with crispy shallots on top for added crunch, which elevated the texture wonderfully.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and the flavors actually improve after a day. The kale soaks up the broth nicely without becoming mushy, which can sometimes happen with other greens.
Freezing
This soup freezes really well, making it perfect for busy weeks. I portion it into individual freezer containers so I can grab a wholesome meal in minutes. Just be sure to cool the soup completely before freezing to maintain the creamy texture.
Reheating
When reheating, I gently warm the soup on low heat on the stove, stirring frequently. If it seems a bit thick, I add a splash of chicken broth or water to loosen it up. Avoid microwaving at high power to keep it from breaking or curdling.
FAQs
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Can I use fresh turkey instead of leftovers for this Creamy Mushroom Kale Turkey Soup Recipe?
Absolutely! If you don’t have leftovers, cooked turkey breast or even diced turkey thighs can be used. Just cook the turkey separately until tender before adding it to the soup during the simmering stage.
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What can I substitute for cream cheese in this recipe?
You can replace cream cheese with heavy cream or Greek yogurt (stirred in at the end to prevent curdling), or try a dairy-free cashew cream if you’re avoiding dairy. Just keep in mind these swaps slightly change the texture and flavor.
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Is it okay to use dried thyme instead of fresh?
Yes, you can use dried thyme; just reduce the amount to about 1 teaspoon since dried herbs are more concentrated. Fresh thyme, however, gives a brighter, more vibrant flavor to the soup.
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Can I make this soup vegetarian?
You can adapt this recipe by omitting the turkey and using vegetable broth instead of chicken broth. Add extra mushrooms and perhaps some beans or lentils for protein to keep it hearty and filling.
Final Thoughts
This Creamy Mushroom Kale Turkey Soup Recipe is one of those comforting meals that feels like a warm hug in a bowl. I remember the first time I made it — the whole family kept asking for seconds, and it’s since become our go-to when I want something nourishing yet satisfying. If you’re after a soup that’s easy to prepare, full of flavor, and perfect for using up leftovers, I can’t recommend this enough. Give it a try soon; I promise it’ll become one of your favorites too!
Print
Creamy Mushroom Kale Turkey Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This creamy mushroom kale turkey soup is a comforting and hearty dish made with leftover turkey, fresh kale, mushrooms, and a rich creamy broth. Sautéed vegetables combined with cream cheese and white wine create a velvety texture, while fresh thyme adds a fragrant herbal note. Perfect for using up turkey leftovers and enjoying a nutritious soup.
Ingredients
Main Ingredients
- 2 cups turkey leftovers, cubed
- 2 cups baby kale
- 1 red onion, diced
- 1 cup baby bella mushrooms, sliced
- 1 cup celery, chopped
- 6 cloves garlic, thinly sliced
- 8 ounces cream cheese, room temperature
- 3 cups chicken broth
- 1/2 cup white wine
- Fresh thyme, for garnish and cooking
Dry Ingredients and Seasonings
- 2 Tablespoons all purpose flour
- 2 Tablespoons butter
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon onion powder
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, melt the butter. Once melted, add the diced onion, chopped celery, and thinly sliced garlic. Stir and sauté for 5 minutes until the vegetables soften and become fragrant.
- Cook Mushrooms: Add the sliced baby bella mushrooms to the pot. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown. Drain any excess liquid, then return the veggies to the pot.
- Add Cream Cheese: Add the cream cheese to the vegetables in the pot. Stir continuously until the cream cheese is completely melted and well incorporated, creating a creamy base for the soup.
- Prepare Broth Mixture: In a liquid measuring cup, combine the chicken broth, all purpose flour, salt, black pepper, and onion powder. Whisk well until the flour is fully dissolved to avoid lumps. Pour this mixture into the Dutch oven with the creamy vegetable base.
- Simmer Soup: Stir in the cubed turkey and white wine. Cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes to allow flavors to meld and the soup to thicken slightly.
- Add Kale and Thyme: Add the baby kale and fresh thyme leaves to the soup. Stir well and cook uncovered for another 10 minutes until the kale is tender but still vibrant green.
- Finish and Serve: Taste and adjust seasoning if necessary. Garnish the soup with freshly cracked black pepper and additional thyme leaves before serving hot.
Notes
- Use leftover turkey from roasted or grilled turkey for best flavor.
- Room temperature cream cheese melts more easily and ensures a smooth, creamy texture.
- White wine adds acidity and depth to the broth but can be omitted or substituted with additional chicken broth if preferred.
- Adjust salt and pepper to taste based on broth sodium and turkey seasoning.
- For a thicker soup, increase the flour slightly or cook longer uncovered.
- Fresh thyme can be substituted with dried thyme, using about 1 teaspoon if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
