Tuscan Kale, White Bean and Turkey Meatball Soup Recipe

Tuscan Kale, White Bean and Turkey Meatball Soup Recipe

Over the weekend I made this warm and robust soup to hold us down while the storm passed. This soup is a new favorite of mine. It’s easy to make and has a great flavor that seemingly hums in your mouth.

What you’ll need:

1.5 lb of lean turkey meat

2 diced potatoes

1/3 cup of chopped carrots

1/3 cup of chopped white onion

1/3 cup of chopped celery

1 chopped small bunch of kale

3 tbsp of Perfect Pinch Tuscan spice

32-48 oz. of low sodium chicken stock

1 cup of gluten free breadcrumbs

1 diced clove of fresh garlic

2 14 oz. cans of white canelli beans

1/2 bottle of garlic & white wine marinade

Coconut oil spray


  1. Use a large soup pot or crock pot.
  2. In a large bowl, add your meat and pour in half of a bottle of marinade. Then, cover with aluminum foil to marinate for at least 4 hours in the refrigerator.
  3. When you’re ready to start the soup, hand-mix in breadcrumbs to the meat and make 2-inch wide meatballs.
  4. Spray a large skillet with coconut oil spray and cook your meatballs on low until they are well-cooked.
  5. Add the remaining ingredients to your pot.
  6. When the meatballs are fully cooked, add them into your pot and mix the soup well. It should smell REALLY good already!
  7. Cook on low for 6-8 hours.
  8. Serve warm.

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