Turkey Sausage and Kale Soup (Print View)

A hearty, flavorful soup with lean turkey sausage, tender potatoes, and vibrant kale in savory broth. Perfect comfort food any time of year.

# What You'll Need:

→ Meats

01 - 14 oz turkey sausage, sliced or crumbled

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced (approximately 1 lb)
05 - 5 oz kale, stems removed and leaves chopped
06 - 2 medium carrots, peeled and sliced
07 - 2 celery stalks, sliced

→ Broth & Liquids

08 - 5 cups low-sodium chicken or vegetable broth
09 - 1 tablespoon olive oil

→ Spices & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes, optional
13 - Salt and black pepper to taste

# Step-by-Step Directions:

01 - Heat olive oil in a large pot over medium heat. Add turkey sausage and cook until browned, approximately 5 minutes. Remove and set aside.
02 - In the same pot, add diced onion, carrots, and celery. Sauté for 4 minutes until softened.
03 - Add minced garlic to the pot and cook for 1 minute until fragrant.
04 - Return the cooked sausage to the pot. Stir in potatoes, dried thyme, dried oregano, and crushed red pepper flakes.
05 - Pour in the broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
06 - Add chopped kale, stir well, and simmer for an additional 5 minutes until kale is wilted and bright green.
07 - Season with salt and black pepper to taste. Ladle into bowls and serve hot.

# Expert Suggestions:

01 -
  • The lean turkey sausage gives you all the flavor of traditional sausage soup without the heaviness that can leave you feeling sluggish afterward.
  • Everything cooks in one pot, which means more time enjoying your evening and less time scrubbing dishes.
02 -
  • Browning the sausage thoroughly before adding other ingredients creates an incredible depth of flavor that cant be achieved any other way.
  • Adding the kale at the very end preserves its bright color and prevents it from becoming an unappetizing olive shade that happens when greens are overcooked.
03 -
  • To save even more time, look for pre-washed, pre-chopped kale in the produce section, which eliminates the most tedious prep step.
  • For the most flavor-packed soup, deglaze the pan with a splash of white wine after cooking the vegetables and before adding the broth.

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