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Heat the oil in a large pot. Add the chopped onion and sauté for about six minutes, or until the onion starts to brown in places and become tender. Add the garlic and sauté another 30 seconds. Add in the chopped turkey and sauté about five minutes, getting color all over the turkey. A little browning = flavor!
Add in the tomatoes, stock, pasta and kale. Bring to a boil, then reduce the heat and let simmer about 15 minutes, or until the pasta is al dente. Don’t overcook the pasta as it will continue to absorb the liquid and thicken.
Season well with salt and pepper, and add the juice of a lemon.
Ladle into bowls, and garnish with freshly grated parmesan and parsley!
(TIP: since the pasta will continue to absorb the liquid, add a little water in your soup leftovers, to keep it soupy.)
Serves 6 to 8!
P.s. gobble.