If you’re looking for a hearty, comforting soup that’s also packed with nutrients, this Kale and Potato Soup with Turkey Sausage Recipe is an absolute winner. I love this recipe because it balances the earthiness of kale and the creaminess of diced potatoes with the savory depth of turkey sausage, making it perfect for chilly evenings or anytime you want a warm bowl of goodness.
When I first tried this soup, I was surprised at how simple ingredients came together to create such a satisfying meal. You’ll find that it’s not only delicious but also flexible enough to adapt to your pantry or dietary needs, which makes it a staple I keep coming back to.
Why You’ll Love This Recipe
- Easy to Make: Just one pot to clean and straightforward steps that you’ll feel confident tackling.
- Nutritious & Filling: Loaded with fiber, protein, and veggies so it keeps you satisfied without feeling heavy.
- Flexible Ingredients: You can swap sausage types or greens based on what you have or prefer.
- Perfect for Meal Prep: It reheats beautifully, making weeknight dinners easier.
Ingredients You’ll Need
The magic of this Kale and Potato Soup with Turkey Sausage Recipe comes from fresh, wholesome ingredients that complement each other perfectly. Choosing the right sausage really makes a difference, and fresh kale adds that vibrant green boost.
- Italian chicken or turkey sausage: Pick a quality brand you love since it’s the star protein.
- Kale: Remove the tough stems and shred the leaves finely for even cooking.
- Olive oil: Just a splash to sauté your veggies and add richness.
- Onion: Adds sweetness and depth once cooked down.
- Carrot: Thinly sliced for a subtle natural sweetness.
- Garlic: Fresh and chopped to build those layers of flavor.
- Reduced-sodium chicken broth: Controls saltiness and keeps it light.
- Water: Balances broth concentration and controls consistency.
- Red potatoes: Peeled and diced small so they cook evenly and soften fast.
- Dried red pepper flakes: Just a pinch for a gentle fiery kick.
- Fresh ground pepper: Adds warmth and spice freshness.
- Kosher salt: To taste, adjust as you go.
Variations
I’ve played around with this soup in a few ways depending on what I have on hand or my mood, and it’s so adaptable. Feel free to customize the sausage type, swap the greens, or even make it vegetarian to suit your preferences.
- Use spicy sausage: I love adding Cajun-style Andouille sausage when I want a little more heat and smoky flavor.
- Make it vegetarian: Swap the turkey sausage for your favorite vegetarian sausage and use vegetable broth instead of chicken broth.
- Greens swap: If you’re not a kale fan, escarole or Swiss chard are excellent alternatives that cook similarly.
- Bean boost: I sometimes replace potatoes with canned white beans for extra protein and creaminess.
How to Make Kale and Potato Soup with Turkey Sausage Recipe
Step 1: Brown the Sausage
Start by cooking the sausage in a large Dutch oven over medium-low heat. This slow browning, about 10 minutes, lets the sausages develop that deep, savory flavor without burning. Once browned, take them out and let cool slightly so they’re easier to slice thinly—this way, every bite gets some sausage goodness.
Step 2: Sauté the Vegetables
In the same pot, pour in a teaspoon of olive oil and add chopped onions and sliced carrots. Cooking these on medium heat for about 5 minutes softens them and unlocks their sweetness, setting a flavorful base. Then add the garlic and let it cook just one more minute to make sure it doesn’t burn but still perfumes the dish.
Step 3: Build the Soup
Now pour in the chicken broth and water, followed by the black pepper, a pinch of red pepper flakes, diced potatoes, and the sliced sausage. Bring everything up to a boil, then cover and let it simmer for 10 to 15 minutes—this lets the potatoes start softening and flavors mingle.
Step 4: Add the Kale and Finish Cooking
Once your potatoes are nearly tender, toss in the shredded kale and cook partially covered for another 5 to 6 minutes. Stir occasionally so the kale wilts evenly and retains its bright color. Taste and adjust salt as needed before serving.
Pro Tips for Making Kale and Potato Soup with Turkey Sausage Recipe
- Choose the Right Sausage: I learned that the flavor of the sausage truly defines the soup, so don’t skimp on quality here.
- Don’t Overcook Kale: Adding kale at the end preserves its texture and vibrant green color, making the soup visually appealing and fresh tasting.
- Cut Potatoes Small: This ensures even cooking without turning mushy.
- Adjust Salt Last: Because broth and sausage can be salty, seasoning after cooking helps avoid over-salting your soup.
How to Serve Kale and Potato Soup with Turkey Sausage Recipe
Garnishes
I usually sprinkle some freshly grated Parmesan on top and maybe a drizzle of good olive oil to bring extra richness. A squeeze of fresh lemon juice adds a bright contrast that really wakes up the flavors — give it a try!
Side Dishes
This soup does great with warm, crusty bread or even garlic toast to soak up every last bit. On the lighter side, a simple mixed green salad with a tangy vinaigrette adds freshness to the meal.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in mini cast-iron skillets or rustic bowls with a baguette sliced and arranged alongside. Adding a sprig of thyme or rosemary on top can make it look extra inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually last for about 3 to 4 days. The flavors actually deepen overnight, so it tastes even better the next day.
Freezing
This soup freezes really well. I like to portion it into freezer-safe containers or heavy-duty ziplock bags. Just make sure to thaw it overnight in the fridge before reheating to keep textures from getting mushy.
Reheating
To reheat, I prefer warming it gently on the stove with a splash of water or broth to loosen it up if it’s too thick. You can also use the microwave but stir halfway through for even heating.
FAQs
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Can I use other types of sausage in the Kale and Potato Soup with Turkey Sausage Recipe?
Absolutely! While Italian turkey or chicken sausage is recommended for a leaner option, you can use spicy Andouille, pork Italian sausage, or even vegetarian sausages depending on your preference. Just adjust the seasoning accordingly to balance the flavors.
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Is kale the only green that works in this soup?
Not at all! If kale isn’t your favorite, you can swap it with escarole, Swiss chard, or even spinach. Just add more delicate greens like spinach later in the cooking process to prevent overcooking.
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Can I prepare this soup in advance?
Yes, this soup is perfect for meal prep. You can make it a day or two ahead and store it in the fridge. The flavors meld over time, making it even more delicious the next day.
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How do I avoid the potatoes getting mushy?
Cut your potatoes into uniform small pieces and keep an eye on cooking time, about 10-15 minutes. Start checking them at the 10-minute mark—once fork-tender but not falling apart, add your kale to finish the soup.
Final Thoughts
This Kale and Potato Soup with Turkey Sausage Recipe has become one of those comforting meals I turn to again and again, especially when I want something nourishing yet simple. I hope you give it a try—you’ll enjoy how the flavors come together effortlessly, creating a soup that warms you up from the inside out. Trust me, once you make it, your family will keep asking for seconds just like mine does!
Print
Kale and Potato Soup with Turkey Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This hearty Kale and Potato Soup with Turkey Sausage is a comforting and nutritious meal featuring tender potatoes, savory Italian turkey sausage, and flavorful kale simmered in a rich chicken broth. Perfect for a wholesome lunch or dinner, this soup combines the earthiness of greens with the satisfying bite of sausage and potatoes for a balanced and tasty dish.
Ingredients
Meat
- 14 oz Italian chicken or turkey sausage
Vegetables
- 1/2 bunch kale, stems removed, leaves shredded
- 1 onion, chopped
- 1 medium carrot, sliced
- 4 cloves garlic, chopped
- 3 medium red potatoes, peeled and diced into 1/4 inch pieces
Liquids & Broth
- 8 cups reduced-sodium chicken broth
- 2 cups water
Oils & Seasonings
- 1 tsp olive oil
- 1 pinch dried red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- Kosher salt, to taste
Instructions
- Cook the sausage: In a large Dutch oven or pot, cook the Italian chicken or turkey sausage over medium-low heat until browned, about 10 minutes. This step infuses the pot with rich sausage flavor.
- Slice the sausage: Remove the sausage from the pot, let it cool slightly, then slice into thin rounds to add back to the soup later.
- Sauté vegetables: Add olive oil to the pot along with the chopped onion and sliced carrot. Cook over medium heat until softened, about 5 minutes. Then stir in the chopped garlic and cook for an additional minute to release its aroma.
- Add liquids and seasonings: Pour in the reduced-sodium chicken broth and water. Stir in black pepper, the browned sausage slices, diced potatoes, and red pepper flakes. Bring the mixture to a boil.
- Simmer the soup: Cover and cook on medium-low heat for 10 to 15 minutes, allowing the potatoes to soften and flavors to meld.
- Add kale and finish cooking: Stir in the shredded kale, then partially cover the pot and cook until the potatoes are tender and the kale is wilted, approximately 5 to 6 minutes. Taste and adjust kosher salt as needed before serving.
Notes
- The flavor of this soup largely depends on the quality and type of sausage used, so choose your favorite Italian chicken or turkey sausage.
- For a spicier kick, use spicy sausage or Cajun-style Andouille sausage instead.
- Vegetarian versions can be made by substituting vegetarian sausage and using vegetable broth.
- To freeze leftovers, transfer soup to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stove or microwave.
- Potatoes can be swapped out for canned white beans for a different texture.
- Kale can be replaced by escarole or Swiss chard to vary the greens.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 232 kcal
- Sugar: 3 g
- Sodium: 647 mg
- Fat: 4 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5.5 g
- Protein: 19 g
- Cholesterol: 40 mg
