One-Pot Turkey & Kale Soup
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One-Pot Turkey & Kale Soup

One-Pot Turkey & Kale Soup

with Chickpeas, Couscous, Parm & Garlic Ciabatta

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—chickpeas, onion, carrot, tomatoes, a bevy of Italian herbs, 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!

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

3 ounce


1 clove


2.5 ounce

Israeli Couscous

(Contains Wheat)

4 ounce


1 tablespoon

Tuscan Heat Spice

1 unit


13.76 ounce

Crushed Tomatoes

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 teaspoon

Garlic Powder

10 ounce

Ground Turkey

Not included in your delivery



1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)

2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1150 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate125 g
Sugar22 g
Dietary Fiber15 g
Protein54 g
Cholesterol140 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl



• 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.

Pat chicken dry with paper towels. Heat a large drizzle of oil in a large pot over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Cook Veggies

• 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 a 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.

Use pot used for chicken or turkey here.

Start Soup

• Stir chickpeas and their liquid, crushed 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.

Finish Soup

• 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.

Stir chicken or turkey into soup along with couscous.

Make Garlic Ciabatta

• 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.

Ground Turkey is fully cooked when internal temperature reaches 165°.