Ingredients
| 2 | tablespoons olive oil |
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey |
| 1 | tablespoon dried Italian seasoning |
| Coarse salt, to taste | |
| 1 | white onion, diced |
| 6 | cloves garlic, minced |
| 1 | (24 to 26-ounce) jar marinara sauce |
| 2 | cups milk |
| 1 | cup chicken broth |
| 5 | ounces chopped kale |
| Fresh parmesan cheese | |
| Chopped fresh parsley |
Directions
In large pot, over medium-high heat, heat oil. Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Add Italian seasoning and pinch of salt. Sauté 1 minute. Add onion and garlic. Sauté 5 minutes, or until onion begins to soften.
Add marinara sauce, milk and broth. Stir to combine. Add kale in handfuls, stirring to wilt. Bring to boil. Reduce to simmer. Simmer 5 minutes. Add salt to taste.
Ladle into soup bowls. Garnish with parmesan cheese and fresh parsley.