Step 1

Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, 4 minutes or so.

Step 2

Add 4 cups of broth, tomato puree, cauliflower, basil, oregano and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.

Step 3

Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don't have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.

Step 4

Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.

Step 5

Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.