Creamy Mushroom Kale Turkey Soup

Holiday leftovers are used to make this rich-flavored, thick and creamy mushroom kale turkey soup. Who knew post-holiday comfort food could be this delicious?

If you still have leftover turkey taking up refrigerator space, you could also try this leftover turkey stroganoff, turkey fried rice or a hot turkey sandwich.

Why You’ll Love It

It’s hearty and comforting: This soup is loaded with turkey, mushrooms and kale, making it a filling and satisfying meal.
Full of rich flavor: The combination of earthy mushrooms, tender turkey and creamy broth creates a depth of flavor you’ll love.
A great way to use leftovers: It’s perfect for using up leftover turkey after a holiday meal.
Nutritious and wholesome: Packed with protein, fiber and vitamins from the turkey, kale and mushrooms, it’s a nourishing choice.
Simple to make: Even with rich, cozy flavors, the recipe is easy enough for any home cook to prepare.
Perfect for meal prep: This soup stores well in the refrigerator, making it a great option for easy lunches and dinners throughout the week.

Creamy Mushroom Kale Turkey Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Olive oil: Used to sauté the vegetables and build a rich flavor base.
Onion: Adds sweetness and depth to the soup.
Carrots: Bring natural sweetness and color.
White wine: Adds complexity to the flavor.
Celery: Adds a savory, slightly peppery note to the broth.
Mushrooms: Offer an earthy, meaty flavor that pairs well with the turkey.
Garlic: Gives the soup a fragrant, savory boost.
Thyme: Adds a subtle herbal flavor that enhances the other ingredients.
Turkey broth or chicken broth: Forms the flavorful, comforting base of the soup.
Cooked turkey: Shredded turkey provides hearty protein.
Kale: Adds color, texture and a boost of nutrients.
Cream cheese: Brings richness and a velvety texture to the soup.

How to Make Leftover Turkey Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the vegetables: Melt butter in a Dutch oven over medium heat, then add the diced onion, celery and garlic. Sauté for about five minutes until softened.
Cook the mushrooms: Add the sliced mushrooms to the pot and cook for another five minutes until tender, then drain any excess liquid and return the vegetables to the pot.
Melt the cream cheese: Stir in the softened cream cheese until it melts completely and coats the vegetables.
Prepare the broth mixture: In a separate bowl, whisk together the chicken broth, flour, salt, pepper and onion powder until smooth.
Simmer the soup: Pour the broth mixture into the Dutch oven, then add the turkey and white wine. Stir well, cover and let it simmer for about 20 minutes.
Add the kale and thyme: Stir in the baby kale and fresh thyme, then cook uncovered for another 10 minutes until the kale is wilted and tender.
Serve and garnish: Ladle the soup into bowls and garnish with fresh cracked pepper and extra thyme leaves if desired.

Substitutions and Variations

Swap the turkey: Use cooked chicken instead of turkey if that’s what you have on hand.
Change the greens: Substitute spinach or Swiss chard for the kale if you prefer a different leafy green.
Make it dairy-free: Replace the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version.
Add extra vegetables: Toss in peas, green beans or diced potatoes to make the soup even heartier.
Alcohol-free: Swap the white wine for extra broth instead, or choose alcohol-free wine.
Make it creamier: Add a splash of heavy cream when you add the cream cheese or drizzle it on top just before serving.
Use different mushrooms: Try cremini, shiitake or a mix of wild mushrooms to vary the flavor and texture.

Serving Suggestions

With bread: Enjoy homemade soda bread, garlic bread or even mushroom focaccia with this soup.
With a salad: Pair it up with a shaved asparagus and fennel salad or antipasto farro salad.

How to Store Leftover Turkey Soup

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: I wouldn’t freeze this soup in case the cream cheese separates.
Reheat: Warm it back up in a pot on the stove or in the microwave.