If you’re craving a cozy, nourishing bowl that feels like a warm hug on a chilly day, the Creamy Mushroom Kale Turkey Soup Recipe is exactly what you need. This soup combines tender turkey leftovers with earthy mushrooms, vibrant baby kale, and a rich, creamy broth that’s both comforting and packed with flavor. Every spoonful brings together the perfect balance of creamy texture, fresh greens, and savory depth, making it a delightful way to enjoy your turkey in a wholesome new way. Whether you’re looking to use up turkey from a special meal or just want a satisfying soup that’s easy to prepare, this recipe is a true game-changer.

Creamy Mushroom Kale Turkey Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup lies in its simple yet essential ingredients, each playing a crucial role to build layers of flavor, texture, and color. From tender turkey and fresh kale to creamy cheese and fragrant herbs, every component works harmoniously in this dish.

2 Cups turkey leftovers, cubed: Perfect way to repurpose leftover turkey, adding protein and heartiness to the soup.
2 Cups baby kale: Adds vibrant green color and a mild, slightly sweet flavor with a tender texture.
1 red onion, diced: Provides a subtle sweetness and depth when sautéed.
1 Cup baby bella mushrooms, sliced: Brings umami richness and meaty texture to the dish.
1 Cup celery, chopped: Offers fresh, crisp notes that balance the creamy elements.
6 cloves garlic, thinly sliced: Infuses the soup with aromatic warmth and bold flavor.
8 ounces cream cheese, room temperature: Creates the silky, creamy base essential to this soup’s signature texture.
3 Cups chicken broth: Forms the flavorful liquid foundation that ties all ingredients together.
½ Cup white wine: Adds a hint of acidity and complexity to brighten the flavors.
Fresh thyme, for garnish and cooking: Aromatic herb that imparts a lovely earthy and slightly floral note.
2 Tablespoons all purpose flour: Helps thicken the broth beautifully without heaviness.
2 Tablespoons butter: Used to sauté vegetables and add richness to the base.
1 Teaspoon salt: Essential for seasoning and enhancing all the flavors.
½ Teaspoon black pepper: Adds subtle heat and balances sweetness.
½ Teaspoon onion powder: Boosts savory depth without overpowering the fresh onion.

How to Make Creamy Mushroom Kale Turkey Soup Recipe

Step 1: Sauté Aromatics

Start by melting the butter in a Dutch oven over medium heat. Once it’s melted, add the diced red onion, chopped celery, and thinly sliced garlic. Stir these gently and sauté for about 5 minutes until the vegetables soften and release their beautiful aromas. This step lays the flavorful foundation for your soup.

Step 2: Cook Mushrooms

Next, toss in the sliced baby bella mushrooms. Cook them with the aromatics for another 5 minutes until they release their moisture and start to brown. Browning the mushrooms brings out their natural umami, which is key to this hearty soup. If there’s excess liquid, drain it to avoid a watery base, then return everything to the pot.

Step 3: Add Cream Cheese

Now comes the creamy magic! Add the cream cheese to the vegetable mixture and stir continuously until it melts fully and blends smoothly. This luscious step transforms the sautéed veggies into a silky, velvety base that gives this soup its signature creaminess.

Step 4: Prepare Broth Mixture

In a separate measuring cup, whisk together the chicken broth with the flour, salt, black pepper, and onion powder until the flour is completely dissolved. Pour this mixture into your Dutch oven with the creamy vegetables. This method ensures the broth thickens nicely without any lumps, creating a perfectly smooth texture.

Step 5: Simmer Soup

Stir in the cubed turkey and white wine. Cover the pot and reduce the heat to keep a gentle simmer going for 20 minutes. This slow simmer allows all the flavors to meld beautifully and gives the soup a chance to thicken just right.

Step 6: Add Kale and Thyme

After the simmer, add the baby kale and fresh thyme leaves. Stir well and let the soup cook uncovered for another 10 minutes. This step softens the kale, but keeps it vibrant and fresh, while the thyme infuses an aromatic, woodsy hint that elevates the whole dish.

Step 7: Finish and Serve

Before serving, taste the soup and adjust the seasoning if needed. For an inviting final touch, garnish with freshly cracked black pepper and extra thyme leaves. Serve it piping hot and enjoy all the comforting flavors in every spoonful of your Creamy Mushroom Kale Turkey Soup Recipe.

How to Serve Creamy Mushroom Kale Turkey Soup Recipe

Garnishes

A simple sprinkle of freshly ground black pepper and a few fresh thyme sprigs make beautiful garnishes that highlight the flavors and add visual appeal. For a bit of extra richness, a dollop of sour cream or a shred of Parmesan on top is divine.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toast, perfect for dipping into that creamy broth. A crisp green salad with a light vinaigrette balances the creaminess, rounding out the meal beautifully.

Creative Ways to Present

Try serving this soup in hollowed-out bread bowls for a fun, rustic presentation that surprises and delights. For an elegant touch, ladle the soup into shallow bowls, topped with microgreens or a drizzle of truffle oil to transform it into a gourmet experience.

Make Ahead and Storage

Storing Leftovers

Place leftover soup in airtight containers and refrigerate for up to 3 days. The flavors often deepen overnight, making it taste even better the next day.

Freezing

This soup freezes well. Transfer cooled soup into freezer-safe containers or bags, leaving room for expansion. It will keep for up to 3 months, allowing you to enjoy this comforting meal anytime.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to reincorporate any separation. Add a splash of chicken broth or water if the soup is too thick after freezing.

FAQs

Can I use fresh turkey instead of leftovers?

Absolutely! Just cook the turkey separately before adding it in, making sure it’s fully cooked and tender before simmering with the soup.

Is it possible to make this soup dairy-free?

Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative or blend soaked cashews for creaminess, and use a dairy-free butter substitute for sautéing.

Can I use other greens instead of baby kale?

Definitely. Spinach, Swiss chard, or collard greens work well, but add them closer to the end of cooking to maintain their color and texture.

What wine should I use for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio complements the soup nicely without overpowering its delicate flavors.

How thick should the soup be?

The soup should be creamy but still spoonable—think of a hearty broth with a smooth texture, not overly thick but definitely not watery either.

Final Thoughts

Nothing beats the cozy comfort of a homemade soup that feels both nourishing and indulgent, and this Creamy Mushroom Kale Turkey Soup Recipe does exactly that. It’s simple to make, uses thoughtful ingredients, and brings together flavors that warm your soul. I encourage you to give it a try and discover just how easy and delicious caring for yourself (and your leftovers) can be. Your taste buds will thank you!