If you’re on the hunt for something cozy, nourishing, and packed with flavor, let me introduce you to my **Creamy Mushroom Kale Turkey Soup Recipe**. It’s one of those effortless dishes where leftover turkey transforms into a luscious, velvety soup that warms you from the inside out. Whether it’s a chilly evening or you’re craving comfort food with a healthy boost, this recipe totally delivers—trust me, once you try it, you’ll keep coming back for more!
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup is creamy, hearty, and perfect for chilly days when you want something filling but not heavy.
- Makes Great Use of Leftovers: Instead of letting turkey leftovers go to waste, this recipe gives them new life in a flavorful soup.
- Nutritious and Balanced: With kale for greens, mushrooms for umami, and plenty of protein, it’s a wholesome meal all on its own.
- Simple Yet Sophisticated Flavor: Fresh thyme and a splash of white wine add subtle depth that takes this soup from everyday to special.
Ingredients & Why They Work
The ingredients in this Creamy Mushroom Kale Turkey Soup Recipe work beautifully together—a balance of tender turkey, earthy mushrooms, bright kale, and a creamy base that’s perfectly seasoned. Here’s why I tend to reach for these specific ingredients and some tips on picking them out.
- Turkey leftovers: Using cooked turkey makes the process quick and adds hearty protein; opt for juicy breast or thigh meat.
- Baby kale: Tender and less bitter than mature kale, baby kale wilts nicely into the soup texture.
- Red onion: Adds sweetness and depth when cooked, making the soup aromatic and inviting.
- Baby bella mushrooms: Their meaty texture and robust flavor boost the umami factor.
- Celery: Brings freshness and a subtle crunch when sautéed with onions and garlic.
- Cream cheese: The secret to creamy soup without heavy cream; it melts into silky smoothness perfectly.
- Garlic: Thinly sliced garlic gently infuses the broth with warmth and aroma.
- All-purpose flour: Helps thicken the soup base for just the right creamy consistency.
- Butter: For sautéing and enriching flavors.
- Chicken broth: A rich, savory base that ties everything together.
- White wine: Adds subtle acidity and depth—choose a dry wine you enjoy sipping.
- Fresh thyme: Its fragrant, herbal notes complement mushrooms and turkey wonderfully.
- Salt, black pepper, and onion powder: For balanced seasoning and enhancing all ingredients.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love taking this basic Creamy Mushroom Kale Turkey Soup Recipe and tweaking it depending on what’s in my fridge or my mood. It’s such a forgiving dish that you can easily make it your own.
- Variation: Once, I swapped in baby spinach instead of kale—still fantastic and cooks quicker if you’re pressed for time.
- Dietary swap: For a dairy-free version, coconut cream works nicely in place of cream cheese, though the flavor shifts a bit.
- Seasonal tweak: Toss in roasted butternut squash cubes for a touch of sweetness and vibrant color in fall.
- Spice it up: Add a pinch of red pepper flakes during the sauté step if you like a little heat in your comforting soup.
Step-by-Step: How I Make Creamy Mushroom Kale Turkey Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your butter in a Dutch oven over medium heat until it’s completely melted and shimmering—that’s when you know it’s ready for the magic. Add the diced red onion, chopped celery, and thinly sliced garlic. I usually stir these every couple of minutes, letting them soften and become fragrant, which takes about 5 minutes. This base builds fantastic flavor, so don’t rush it!
Step 2: Cook the Mushrooms
Add the sliced baby bella mushrooms and cook them down for another 5 minutes. You’ll notice the mushrooms release their moisture. I like to drain excess liquid after this step and return the veggies to the pot to keep our soup silky instead of watery.
Step 3: Melt in the Cream Cheese
Now for the creamy part! Add the softened cream cheese to your pot. Stir it patiently until every bit is melted and combined with your veggies. This step gives the soup that rich, luscious texture that feels indulgent without needing heavy cream.
Step 4: Make the Broth Mixture and Add Turkey
In a liquid measuring cup, whisk together the chicken broth, all-purpose flour, salt, black pepper, and onion powder until smooth. Slowly pour this mixture into your Dutch oven while stirring to avoid lumps. Then stir in your cubed turkey leftovers and white wine. Cover your pot and let everything simmer gently for 20 minutes to marry those flavors.
Step 5: Add the Greens and Finish Cooking
Time to add the baby kale and fresh thyme leaves. Stir them in well and let the soup cook uncovered for another 10 minutes until kale wilts and softens but still retains a bit of bite. This final simmer brings it all together, and your kitchen will smell incredible by now!
Pro Tips for Making Creamy Mushroom Kale Turkey Soup Recipe
- Use Room Temperature Cream Cheese: Cold cream cheese can clump and won’t melt smoothly; set it out early for easier blending.
- Drain Mushrooms Thoroughly: Getting rid of excess mushroom liquid prevents your soup from becoming too runny or watery.
- Simmer Gently: Keep your heat moderate to avoid curdling dairy and ensure flavors develop evenly.
- Add Kale Last: Adding greens too early can make them mushy—timing is everything to keep them bright and tender.
How to Serve Creamy Mushroom Kale Turkey Soup Recipe
Garnishes
I like finishing off this soup with freshly cracked black pepper and a sprinkle of fresh thyme leaves. Sometimes, a light drizzle of good-quality olive oil or a tiny sprinkle of grated Parmesan adds a nice touch if you want a little savory edge on top.
Side Dishes
This soup pairs beautifully with a crusty baguette or buttery garlic bread for dipping. If you want to keep things lighter, a simple green salad with lemon vinaigrette balances the richness perfectly.
Creative Ways to Present
For cozy dinner parties, I’ve served this soup in small wide mugs with little herb sprigs perched on top, which guests loved. You could even ladle it into hollowed-out mini pumpkins for festive flair during fall celebrations!
Make Ahead and Storage
Storing Leftovers
After enjoying this soup, I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making the next day even better. Just make sure to cool it to room temperature before refrigerating.
Freezing
I’ve frozen this soup successfully by portioning it into freezer-safe containers, leaving a bit of space for expansion. To avoid texture changes to the kale, add fresh kale when reheating instead of freezing it mixed in.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to keep the creamy texture smooth. If the soup thickens too much, add a splash of chicken broth or water to loosen it up without losing flavor.
FAQs
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Can I use fresh turkey instead of leftovers?
Absolutely! If you have fresh turkey, cook it thoroughly and cube it before adding it to the soup. Just keep in mind leftover turkey is often more tender and benefits from the slow simmer with the soup flavors.
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What if I don’t have cream cheese? Can I substitute it?
You can substitute cream cheese with heavy cream or half-and-half for a similar creamy texture. Just add it toward the end of cooking to avoid curdling. Alternatively, Greek yogurt stirred in after cooking can give creaminess with a slight tang.
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Is it okay to freeze this soup with the kale already in it?
It’s best to freeze the soup without kale because leafy greens can change texture and get mushy. Add fresh kale when reheating for the best taste and texture.
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How can I make this soup dairy-free?
Swap out cream cheese for coconut cream or use a dairy-free cream cheese alternative. Just watch the cooking temperature carefully to avoid separation and stir well for smoothness.
Final Thoughts
This Creamy Mushroom Kale Turkey Soup Recipe has become one of my go-to dishes whenever I want comfort with a healthy twist, and I can’t recommend it enough. It uses simple ingredients but creates something truly special that comforts and nourishes at the same time. I hope you enjoy making it as much as I do—just like catching up over a warm bowl with a good friend.
PrintCreamy Mushroom Kale Turkey Soup Recipe
This Creamy Mushroom Kale Turkey Soup is a comforting and hearty dish that makes perfect use of turkey leftovers. Loaded with tender baby bella mushrooms, fresh kale, and a rich cream cheese broth, this soup combines fresh herbs and a touch of white wine for depth of flavor. Ideal for a cozy dinner or meal prep, it offers a nutritious twist with a balance of protein, vegetables, and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
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
- 8 ounces cream cheese, at room temperature
- 6 cloves garlic, thinly sliced
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- 3 cups chicken broth
- 1/2 cup white wine
- Fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Melt Butter and Sauté Aromatics: In a Dutch oven over medium heat, melt the butter. Add diced onion, celery, and garlic; stir and sauté for five minutes until softened and fragrant.
- Cook Mushrooms: Add sliced baby bella mushrooms to the pot and cook for another five minutes until tender. Drain any excess liquid and return the vegetables back to the Dutch oven.
- Add Cream Cheese: Stir in the cream cheese until completely melted and well blended with the vegetables, creating a creamy base.
- Prepare Broth Mixture: In a liquid measuring cup with a pour spout, whisk together the chicken broth, all purpose flour, salt, black pepper, and onion powder until smooth.
- Add Broth and Turkey: Pour the broth mixture into the Dutch oven, stirring to combine. Then add the cubed turkey and white wine. Cover the pot and let it simmer for 20 minutes, allowing the flavors to meld.
- Add Kale and Thyme: Stir in the baby kale and fresh thyme leaves. Continue cooking uncovered for 10 more minutes until the kale is tender and the soup has thickened slightly.
- Garnish and Serve: Finish the soup with fresh cracked black pepper and extra thyme leaves to taste. Serve warm and enjoy your creamy mushroom kale turkey soup.
Notes
- For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative.
- If you prefer a thicker soup, increase flour to 3 tablespoons or simmer longer to reduce liquid.
- Use leftover turkey breast or dark meat, cubed, for best texture and flavor.
- White wine can be replaced with an equal amount of additional chicken broth for a non-alcoholic version.
- Fresh thyme can be substituted with dried thyme—use about 1 teaspoon dried instead of fresh.
- Ensure cream cheese is at room temperature to help it melt smoothly into the soup.
- This soup stores well and tastes even better the next day after flavors meld in the refrigerator.
