Italian Turkey Soup with Roasted Cauliflower
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Italian Turkey Soup with Roasted Cauliflower

Italian Turkey Soup with Roasted Cauliflower

and Kale, Parmesan and Peppers

For this quick, warm and cozy soup, sautéed turkey, scallions and roasted red peppers are simmered in a silky, umami-rich broth. Then, roasted, seasoned cauliflower and fresh kale get added in the final moments of cooking. The dish is finished off with a sprinkle of Parm and crushed red pepper flakes for a hint of heat.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Turkey Breast Portions

2 unit(s)

Green Onion

113 g

Kale, chopped

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

285 g


1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

237 mL


(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

Not included in your delivery

0.06 tsp


2 tbsp


0.06 tsp



Nutrition Values

Calories900 kcal
Fat68 g
Saturated Fat31 g
Carbohydrate23 g
Sugar9 g
Dietary Fiber6 g
Protein52 g
Cholesterol240 mg
Sodium1130 mg
Trans Fat1.5 g
Potassium1450 mg
Calcium350 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Pot


  • Cut cauliflower into bite-sized pieces.
  • Thinly slice green onions, keeping white and green parts separate.


Roast cauliflower
  • Add cauliflower, half the Italian Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven until tender, 14-16 min.
Cook turkey
  • Pat turkey dry with paper towels. Cut into 1/2-inch pieces.
  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter, then the turkey. Cook, stirring often, until golden brown and cooked through, 4-5 min.*
  • Add kale and green onion whites. Cook stirring, often until kale has wilted slightly, 1-2 min.
Cook soup
  • Reduce heat to medium, then add cream, chicken stock powder, remaining Italian Seasoning and 2 cups (4 cups) water.
  • Cook, stirring often, until soup reduces slightly, 4-5 min.
Finish soup
  • Add roasted pepper pesto and half the roasted cauliflower to the pot.
  • Stir to combine, then season with salt and pepper.
Finish and serve
  • Divide soup between bowls.
  • Top with remaining green onions, remaining roasted cauliflower and Parmesan cheese.
  • Sprinkle chili flakes over top, if desired.
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