In a large pot over medium heat, add the ground turkey, breaking it up as it cooks. Sauté for about 5-6 minutes until browned and cooked through.

Add the diced onion, carrots, celery, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables have softened.

Pour in the chicken broth, then add the diced tomatoes, dried thyme, oregano, salt, and pepper. Stir well and bring to a boil.

Once boiling, reduce heat to low and let the soup simmer for 15-20 minutes to meld the flavors.

Add the chopped kale to the pot, cooking for an additional 5 minutes until tender and vibrant.

Stir in fresh parsley, taste, and adjust seasoning as needed before serving.