Turkey and Kale Pasta Soup

Turkey and Kale Pasta Soup


70 people made this

This is a great heart-healthy turkey soup with chickpeas and kale. It's easy to customise - just add or delete ingredients to suit you own tastes.


Serves: 8 

  • 500g whole-wheat pasta shells
  • 1 tablespoon extra-virgin olive oil
  • 500g turkey mince
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 4 cups (1 litre) chicken stock
  • 3/4 cup (190ml) water
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1/3 cup tomato paste
  • 2 cups roughly chopped kale
  • 1 pinch salt and pepper to taste

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Bring a large pot of salted water to a boil. Stir in the pasta and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
  2. Heat olive oil in a large soup pot; add turkey, onion and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the stock and water into the pot along with the chickpeas and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
  3. To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

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