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
Scale
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
