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

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.

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.

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.

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.

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.

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

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

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

Serve and enjoy!