
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.
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