Step 1

Heat a large Dutch oven over medium/high heat and add pancetta and ground turkey.

Step 2

As the turkey cooks, break it into large chunks with a wooden spoon (do not break it up into small pieces). Cook pancetta and turkey for 1-2 minutes until browned on the outside but not all the way cooked through.

Step 3

Remove pancetta and turkey from the Dutch oven and deglaze the pan with the red wine. The wine will really sizzle, but it will smell amazing.

Step 4

Add the onions to the dutch oven and turn the heat to medium and cook onion until translucent then add garlic to the onion. Cook for 2-3 minutes, stirring consistently.

Step 5

Remove onion and garlic from pot and the add olive oil. Deglaze the pan by scraping all the meat and onion bits from the bottom of the pan.

Step 6

Add mushrooms to the Dutch oven and cook for 3-4 minutes and then add farro to the mushrooms. Stir consistently for 2-3 minutes.

Step 7

Finally, add all ingredients including the cooked garlic and onions (except for the kale) to the dutch oven. Stir and bring to a boil.

Step 8

Cover and reduce heat to low and let simmer for 30 minutes.

Step 9

Add kale and let the soup simmer for an additional 5 minutes.

Step 10

Serve and enjoy!