Healthy Turkey Vegetable Soup: 30-Minute Comfort Food

A flavorful, comforting, veggie-packed dinner soup, made in one pot, and ready in 30 minutes.

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Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, about 4 minutes.
Add 4 cups of broth, tomato puree, cauliflower, basil, oregano, and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.
Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don’t have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.
Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.
Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.