Crockpot Turkey, Bean & Kale Soup
Pumpkin in turkey soup? Trust me, it belongs here. A little pumpkin purée gives this Crockpot Turkey Soup a rich texture and subtle sweetness that balances beautifully with savory ground turkey, Italian herbs, and my Classic Chicken Bone Broth. White beans, tender potatoes, and zucchini make every bowl hearty and satisfying, while a sprinkle of Parmesan brings it all together. Add kale and a splash of cream if you like, then let your slow cooker turn these simple ingredients into a comforting dinner worth gathering around.
Ingredients:
1 lb ground turkey, browned
1 white onion, diced
2 cloves garlic, minced
½ lb baby potatoes, halved
1 zucchini, chopped
¼ cup tomato paste
½ cup pumpkin purée
1 can white kidney beans, drained & rinsed
4 cups of Dr. Kellyann’s Classic Chicken Bone Broth
Italian seasoning, to taste
¼ cup heavy cream (optional)
4 cups kale (optional)
Parmesan, for serving
Directions:
Brown the turkey, onions, and garlic in a skillet, then add to the Crock-Pot. Add the potatoes, zucchini, tomato paste, pumpkin, white kidney beans, and seasonings.
Pour in Dr. Kellyann’s Classic Chicken Bone Broth until submerged. Cook on high for 3–4 hours, until the potatoes are fork-tender.
In the last 30 minutes, stir in the heavy cream and kale (optional) Top with plenty of parmesan and serve.

