One-Pot Turkey, Chickpea & Kale Soup
with Couscous, Parmesan & Garlic Ciabatta
- Wheat
- Soy
- Milk
No matter the weather, it’s easy to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that is to say chickpeas, onion, carrot, diced tomatoes, a bevvy of Italian herbs and spices, chewy couscous, tender kale, and Parmesan. And because no good brothy bowl is complete without something crunchy for dunking, we’re also throwing in a side of toasty, buttery garlic ciabatta. Soup’s on!
Ingredients
3 ounce
Carrot
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
1 unit
Chickpeas
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Onion
4 ounce
Kale
14 ounce
Diced Tomatoes
1 clove
Garlic
1 unit
Mushroom Stock Concentrate
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim, peel, and dice carrot into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings). Peel and mince garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, 5-6 minutes. • Add another drizzle of olive oil, then stir in garlic, Tuscan Heat Spice, and half the garlic powder (you’ll use the rest later); cook until fragrant, 30 seconds.
Stir chickpeas and their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. • Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, 13-15 minutes.
• Once carrot is just softened, stir in couscous and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes. • Uncover and stir in half the Parmesan (save the rest for serving). Taste and season generously with salt and pepper. Turn off heat.
• Meanwhile, halve ciabatta. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave- safe bowl; microwave until softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it delicious and flavorful, though some felt it needed more seasoning or depth.
- Ease of prep: Customers praised how quick and easy this soup was to make, with simple prep and cleanup.
- Suggestions: Consider adding extra veggies, protein, or broth; adjust seasoning to taste for more flavor.
- Leftovers: Makes generous portions with plenty for tasty leftovers; some found it even better the next day.
- Texture: Some loved the hearty mix, while others found the kale stringy or preferred less couscous.
Reviews from our home cooks
Hello Fresh does a great job with soup offerings. The soup was hearty, flavorful, and the fresh kale was the perfect green to stand up to the chickpeas. Yum!
I try to get a one pot meal that I can prepare ahead of our crazy schedule and this recipe didn't disappoint! Super easy to make but full of flavor! Our family of 4 ate this over two different nights along with the garlic bread that you can add on. Great flavor!
The ciabatta to dip made this dish *chefs kiss*. Nice and easy to make and my soup hating husband and picky 3 year old ate well (3 year old avoided the kale but ate some of everything else, so we call it a win!)
This soup is easy to prepare, hearty and tasty, but once again you use Chickpeas. Soooo many of your vegetarian recipes use chickpeas! Why not give us a choice. This recipe would be wonderful with Great Northern beans.
Made enough for 4 satisfying servings, which was a benefit as this recipe is higher in calories than I normally choose. Also, I would wait to add the chickpeas until the kale is added, since they are fully cooked and just need to be heated, they got a bit soft with the longer cook time.
Hearty and tasty soup. Love when the soup has a bean or chickpea with the couscous. It makes it more filling.
I liked this soup, but I made some changes the second time around... First, I substituted zucchini for the kale, which I don't like. Second, I also added some additional carrot and celery. Third, I added Italian Seasoning, which really gave it some more flavor. But overall I like the tomato based soups with couscous quite a bit. The portion is also really good, unlike some of the other recipes and I get multiple servings out of this one.
The ciabatta was missing but we used French bread and it was delicious! Had enough for leftovers which is great. Love the one pot recipes too.
I was surprised at how it tasted. I had not ever eaten kale in a soup. Thank you for sending these new recipes and ingredients.
I did not enjoy the texture of the soup with chickpeas together with couscous. Strange mouthfeel.
