The Turkey Garbanzo Bean and Kale Soup with Pasta is a warm, nourishing bowl of comfort that brings together lean turkey, hearty garbanzo beans, tender pasta, and vibrant kale. It’s a complete meal in one pot — light yet filling, packed with protein, fiber, and greens. The flavors blend beautifully, with hints of garlic, herbs, and a touch of tomato that deepen as the soup simmers. Whether you’re using leftover turkey or cooking it fresh, this soup is an ideal choice for chilly evenings, meal prep, or when you crave something wholesome and satisfying without much fuss.
2. Ingredients
For the Soup:
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 large carrot, diced
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1 celery stalk, diced
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2 cups cooked turkey breast, shredded or cubed
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1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
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1 (14.5-ounce) can diced tomatoes
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6 cups low-sodium chicken or turkey broth
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1 cup small pasta (such as ditalini, elbow, or orzo)
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3 cups chopped kale, stems removed
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1 teaspoon dried basil
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½ teaspoon dried thyme
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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Juice of ½ lemon (optional, for brightness)
Optional Garnish:
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Fresh parsley or basil, chopped
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Grated Parmesan or Pecorino cheese
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Crusty bread for serving
3. Instructions
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Sauté the aromatics:
Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes, stirring often, until the vegetables begin to soften and release their aroma. -
Add turkey and seasonings:
Stir in the cooked turkey, basil, thyme, smoked paprika, salt, and pepper. Cook for another 2–3 minutes, letting the herbs coat the turkey and vegetables. -
Pour in broth and tomatoes:
Add the diced tomatoes (with juices) and broth. Stir well, scraping any browned bits from the bottom of the pot for added flavor. Bring the mixture to a boil. -
Add garbanzo beans and pasta:
Reduce heat to medium and stir in the garbanzo beans and pasta. Simmer uncovered for 10–12 minutes, or until the pasta is tender but not overcooked. Stir occasionally so it doesn’t stick to the bottom. -
Add kale:
Once the pasta is nearly cooked, stir in the chopped kale. Let it simmer for 3–4 minutes, just until the leaves are wilted and tender but still bright green. -
Adjust and finish:
Taste and adjust seasoning as needed. For a fresh flavor lift, squeeze in the juice of half a lemon before serving. -
Serve:
Ladle the soup into bowls and top with fresh herbs and a sprinkle of Parmesan, if desired. Serve warm with a side of crusty bread.
4. Preparation & Cooking Time
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Prep time: 15 minutes
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Cooking time: 30 minutes
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Total time: 45 minutes
5. Serving
Serves 4–5 people
6. Nutrition (per serving)
Calories: 340 kcal
Protein: 28 g
Fat: 9 g
Carbohydrates: 40 g
Fiber: 7 g
Sugar: 6 g
7. Tips
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Use leftover turkey: Perfect for using up holiday leftovers or roast turkey. Chicken can also be substituted easily.
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Make it vegetarian: Skip the turkey and use vegetable broth for a plant-based version.
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Don’t overcook the pasta: Cook it until just al dente, as it will continue to soften in the hot broth.
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Boost flavor: A pinch of red pepper flakes or a splash of white wine can add a nice depth to the broth.
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Storage: Keeps well in the fridge for up to 4 days. If storing, cook the pasta separately and add it fresh when reheating to prevent it from becoming mushy.
8. Final Thought
The Turkey Garbanzo Bean and Kale Soup with Pasta is the perfect mix of comfort and nutrition. Each spoonful brings a satisfying bite — tender turkey, chewy pasta, creamy beans, and kale that adds freshness and balance. It’s a simple one-pot recipe that turns basic ingredients into a hearty, homey meal that feels like a hug in a bowl. Whether for lunch, dinner, or meal prep, this soup brings warmth to your table with every serving.
