Turkey Soup with Super Greens

Turkey ups the satisfaction and yum factor in this kale-and-spinach mix.

Total Time:
Level: Easy
Serves: 4


  • 1 tbsp. extra-virgin olive oil
  • 2 large onions, halved and thinly sliced
  • 1 tsp. coarse salt
  • 6 c. coarsely chopped kale (from about 12 oz, stems and ribs removed)
  • 10 c. baby spinach (two 5-oz clamshells)
  • 3 large garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • 4 c. low-sodium chicken broth
  • ¼ c. plus 2 tbsp. grated Parmesan cheese
  • 2 tbsp. lemon juice
  • 2 c. shredded cooked turkey (skin removed)
  • 4 slices whole wheat baguette


  1. Heat oven to 375°F. Heat 2 tbsp. oil in a large pot over medium-high heat. Add onions and salt and cook, stirring, until onions are golden brown, about 8 min. Stir in kale and spinach by the handful (let each batch wilt before adding the next), garlic, and red pepper flakes. Cook, stirring, 5 min. Add broth and 2 tbsp. Parmesan and bring to a boil. Reduce heat and simmer, 10 min.
  2. In batches, puree soup in a blender with lemon juice until just smooth. Return to pot. Stir in turkey. Bring to a simmer over medium-high heat.
  3. Sprinkle bread with 2 tbsp. Parmesan. Bake on a baking sheet until golden brown.
  4. Ladle soup into bowls and top with toasts. Sprinkle with remaining 2 tbsp. Parmesan; drizzle with remaining tbsp. oil.

424 cal, 18 g fat (4 g saturated), 35 g protein, 34 g carb, 7 g sugar, 7 g fiber, 956 mg sodium, 77 mg cholesterol per serving

This story originally appeared in the November 2015 issue of Dr. Oz The Good Life.

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