Turkey Sausage and Kale Soup (Print Version)

A nourishing soup combining lean turkey sausage, tender potatoes, and nutritious kale in a savory, aromatic broth.

# What You 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
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

# How to Prepare:

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 and cook for 1 minute until fragrant.
04 - Return the sausage to the pot. Stir in diced potatoes, dried thyme, dried oregano, and crushed red pepper flakes.
05 - Pour in 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 vibrant green.
07 - Adjust seasoning with salt and black pepper to taste. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • The lean turkey sausage provides all the savory satisfaction without leaving you feeling weighed down like pork versions might.
  • You can throw this together on a busy weeknight, yet it tastes like it simmered all day long.
02 -
  • Adding the kale too early will turn it mushy and dull green, so wait until the potatoes are tender before stirring it in.
  • The soup actually tastes better the next day after the flavors have had time to meld in the refrigerator overnight.
03 -
  • Brown the sausage in batches rather than crowding the pot, as this develops deeper flavor in both the meat and the broth.
  • Keep the potato pieces similar in size to ensure they cook evenly, preventing some from turning mushy while others remain too firm.

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