Tuscan Kale, Turkey &Ditalini Pasta Soup

Soup is such a versatile food that can be served anytime of the year and can be prepared with so many endless ingredients. What I love about soups are the vegetables!  Even though I love meat, I love vegetables too. All you have to do is go to your local farmers market or grocery and pick out the vegetables that you love. You can add protein such as meat or beans or even tofu, some stock and you have a nutritious and healthy meal! How easy is that?

Everyone has been talking about kale and how wonderful it is for you. Well, it is! It is packed with vitamins and nutrients that your body needs and actually craves. The peppers provide beta carotene, great for your eyes and vitamin C, great for your skin. The turkey is a great, low fat, protein that is packed with flavor and provides protein for your muscles. (Go ahead and flex your muscles)But, if you are consuming a vegetarian lifestyle, then you can add beans or tofu instead. See, that’s the greatness of soup! No strict rules, just great taste and tons of nutrients.

So, try this recipe and please let me know how you liked it. It is very easy to prepare and I assure you it will be a huge success. Serve it with some good crusty bread and as always, Enjoy!

Tuscan Kale, Turkey & Ditalini Pasta Soup


  • 2 tablespoons extra virgin olive oil
  • 5 large shallots, chopped
  • 4 carrots, peeled and cut into 1 inch pieces
  • ½ large red pepper, cut into ½ inch pieces, seeded and white pith removed
  • ½ large orange pepper, cut into ½ inch pieces, seeded and white pith removed
  • 1 pound ground turkey
  • 1 tablespoon herbs de Provence
  • 8 cups low sodium chicken broth
  • 5 roma tomatoes, seeded and diced
  • 2 cups cooked Ditalini pasta (or a smaller pasta suitable for soup)
  • 1 bunch Tuscan Kale, center rib removed, leaves coarsely chopped (about 4 cups)
  • Kosher salt and freshly cracked pepper to season
  • ¼ cup flat leaf Italian parsley, chopped
  • 4 inch rind of Parmigiano Reggiano cheese, plus additional grated cheese for serving.


In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and peppers and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and cooks, about 5 to 7 minutes. Make sure to break up the pieces as it cooks. Add the herbes de Provence and stir for 1 minute.

Add the broth and tomatoes and bring to a boil. Stir in the kale and add in the cheese rind. Reduce the heat to low, cover and simmer until the vegetables are tender, about 12-15 minutes. Season with any additional salt and pepper to taste. Remove the cheese rind. Add in the cooked pasta and gently stir all of the ingredients.

Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve. Serves 6-8


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