If you’re on the hunt for a soul-warming soup that’s both hearty and healthy, this Turkey Sausage, Kale, and White Bean Soup Recipe is one I absolutely love to whip up in my kitchen. It’s packed with tender turkey sausage, nutritious kale, and creamy white beans, making it the perfect cozy meal on chilly days. I’m excited to share the full scoop so you can enjoy this fan-freaking-tastic recipe just like I do!
Why You’ll Love This Recipe
- Packed with Nutrition: It’s loaded with protein, fiber, and fresh greens to keep you feeling full and satisfied.
- Simple Ingredients: You likely have most of these staples in your pantry and fridge already.
- Easy to Make: Minimal hands-on time means you can have a homemade, comforting dinner ready in under an hour.
- Versatile Comfort Food: Everyone in my family goes crazy for this soup—it’s easy to tweak for your tastes or what’s on hand.
Ingredients You’ll Need
The magic behind this Turkey Sausage, Kale, and White Bean Soup Recipe is in its blend of savory turkey sausage with leafy kale and creamy white beans. Choosing fresh kale and good quality turkey sausage really takes this soup to the next level, so here are a few tips to get your ingredients just right.
- Turkey Sausage Meat: I usually buy homemade or from a trusted butcher because the flavor and texture are unbeatable.
- Olive Oil: Use extra virgin olive oil for that lovely depth and smoothness.
- Garlic: Fresh minced garlic is a must; it infuses the broth with so much aroma.
- Kale: I prefer curly kale for its texture—make sure to rinse well and remove the tough ribs before chopping.
- White Beans (Cannellini or Northern): Canned is fine for convenience, just drain and rinse to reduce sodium.
- Chicken Stock: Fat-free or low-sodium stock keeps things light without sacrificing flavor.
- Water: To balance the broth and keep it from being too salty or thick.
- Dried Red Pepper Flakes (optional): For a touch of heat—great if you like a bit of a kick.
- Salt and Freshly Ground Pepper: To taste; I always season gradually and adjust at the end.
Variations
I love making this Turkey Sausage, Kale, and White Bean Soup Recipe my own depending on what I have on hand or the season. Feel free to experiment to fit your family’s tastes or dietary needs.
- Vegetarian Version: I’ve swapped out the turkey sausage for smoked paprika and more beans for a plant-based twist that’s just as satisfying.
- Spicy Kick: Sometimes I add extra red pepper flakes or a splash of hot sauce when I’m craving a little heat.
- Greens Swap: If you don’t have kale, spinach or Swiss chard works beautifully and cooks faster.
- Hearty Boost: Adding diced potatoes or carrots is great if you want a chunkier soup—perfect on colder days.
How to Make Turkey Sausage, Kale, and White Bean Soup Recipe
Step 1: Brown the Turkey Sausage
Start by heating 2 teaspoons of olive oil in a medium pot over medium-high heat. Add your turkey sausage meat and break it up gently with a spatula or wooden spoon into large chunks. I love this step because the aroma fills the kitchen and you get those beautiful browned bits that add extra flavor. Cook until it’s no longer pink—about 5-7 minutes.
Step 2: Sauté the Garlic
Once your sausage is cooked through, add 1 clove of minced garlic and sauté for 2 to 3 minutes. This is where you have to pay attention—garlic can burn fast and get bitter, so keep stirring and lower the heat if needed. The goal is to soften it and release those fragrant oils that will enhance the whole soup.
Step 3: Build the Soup Base
Pour in 2 cups of water and 4 cups of fat-free chicken stock, then add your drained and rinsed white beans along with a pinch of dried red pepper flakes if you’re using them. Give everything a good stir to combine. Bring it to a simmer, then lower the heat and cover the pot. Let it cook for 10 minutes. This simmer melds all those flavors beautifully.
Step 4: Add the Kale and Simmer
Now, toss in your rough-chopped kale leaves. I like to add the kale in at this point so it cooks just enough to become tender but still retains a bit of its bite and vibrant green color. Cover the pot again and simmer for another 10 minutes. Before serving, taste and adjust with salt and freshly ground pepper to get it just right.
That’s it! Divide the soup into bowls and enjoy it piping hot.
Pro Tips for Making Turkey Sausage, Kale, and White Bean Soup Recipe
- Brown the Sausage Well: Don’t rush this step; the browned bits give your soup so much depth of flavor.
- Add Kale Last: It cooks quickly and adding it later keeps the texture from turning mushy.
- Mind the Garlic: Always sauté garlic carefully to avoid burning, or the soup will pick up unwanted bitterness.
- Season Gradually: Adjust salt and pepper at the end—you can always add more, but you can’t take it out!
How to Serve Turkey Sausage, Kale, and White Bean Soup Recipe
Garnishes
I’m a big fan of topping this soup with a generous sprinkle of freshly grated Parmigiano Reggiano or Locatelli cheese—it just melts gorgeously and adds a salty, savory touch that takes every bite to another level. A drizzle of good olive oil or a pinch of extra red pepper flakes for heat also works wonders.
Side Dishes
A crusty baguette or a slice of hearty whole-grain bread is my go-to side so I can soak up all that tasty broth. For a lighter pairing, I recommend a simple green salad with a lemon vinaigrette to balance the richness of the soup.
Creative Ways to Present
For a cozy dinner party, I like to serve this soup in rustic bowls placed on wooden chargers, alongside small ramekins of garnishes like chopped fresh herbs, extra cheese, and chili flakes so guests can customize their bowls. It’s a simple but lovely way to elevate the experience.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I transfer the soup into airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day just as delicious.
Freezing
This soup freezes really well! I portion it out into freezer-safe containers or bags and freeze for up to 3 months. When I’m ready, I thaw it overnight in the fridge before reheating.
Reheating
I reheat mine gently on the stove over medium-low heat, stirring occasionally so it heats evenly without breaking up the beans or wilting the kale too much. You might need to add a splash of water or broth if it’s become too thick.
FAQs
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Can I use store-bought turkey sausage instead of homemade?
Absolutely! Store-bought turkey sausage is a convenient substitute, just remove the casing and crumble the meat during cooking. I find homemade sausage has a fresher taste, but good quality store-bought versions work just fine.
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Is this Turkey Sausage, Kale, and White Bean Soup Recipe gluten-free?
Yes! None of the ingredients naturally contain gluten. Just double-check your chicken stock and sausage to be sure they don’t have any hidden gluten-containing additives.
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Can I use canned kale or substitute with other greens?
I recommend fresh kale for the best texture and flavor, but spinach or Swiss chard are excellent substitutes if needed. I haven’t tried canned kale personally, but fresh greens are always superior in soups like this.
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How do I store leftovers to maintain the best quality?
Store leftovers in airtight containers in the fridge and consume within 4 days. Reheat gently to preserve texture and flavor. For longer storage, freezing is your best bet.
Final Thoughts
When I first tried this Turkey Sausage, Kale, and White Bean Soup Recipe, I was instantly hooked—it’s that perfect balance of comforting and wholesome that makes me want to come back for seconds (and thirds!). It’s the kind of dish that warms you inside and out, easy enough for a weeknight yet impressive enough for guests. Trust me, once you make it, this soup will be a staple in your meal rotation, too. Give it a go and savor those rich flavors with every spoonful!
Print
Turkey Sausage, Kale, and White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A hearty and nutritious Turkey Sausage, Kale, and White Bean Soup that combines lean turkey sausage with nutrient-packed kale and creamy white beans, simmered to perfection in a flavorful broth. This comforting soup is perfect for a chilly evening and serves 4 generously.
Ingredients
Sausage
- 1.25 lb homemade turkey sausage meat
- 2 tsp olive oil
Vegetables and Beans
- 1 clove garlic, minced
- 1/2 bunch kale, rinsed, leaves removed from ribs and rough chopped
- 1 cup Cannellini or Northern beans, drained and rinsed
Liquids and Seasonings
- 4 cups fat free chicken stock
- 2 cups water
- 1 small pinch dried red pepper flakes (optional)
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil and cook sausage: Heat 2 teaspoons of olive oil over medium-high heat in a medium-sized pot. Add 1.25 pounds of homemade turkey sausage meat, breaking it up into large chunks with a spatula or wooden spoon, and cook thoroughly until no longer pink.
- Add garlic and sauté: Once the sausage is fully cooked, add the minced garlic and sauté for 2 to 3 minutes, taking care not to burn the garlic to maintain its flavor.
- Add liquids and beans: Pour in 2 cups of water and 4 cups of fat-free chicken stock. Then add 1 cup of drained and rinsed Cannellini or Northern beans and a small pinch of dried red pepper flakes if desired. Stir the mixture well to combine all ingredients.
- Simmer the soup: Cover the pot and simmer on low heat for 10 minutes to allow flavors to meld and beans to heat through.
- Add kale and continue simmering: Add the roughly chopped kale leaves to the pot, cover again, and let the soup simmer for another 10 minutes on low heat, until the kale is tender but still vibrant.
- Season and serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Divide the soup into four bowls and serve hot, optionally topped with grated Parmigiano Reggiano or Locatelli cheese and paired with crusty bread for a complete meal.
Notes
- This soup is loaded with fiber and protein, making it a satisfying and nutritious meal for cooler days.
- For extra flavor and richness, top each bowl with good quality grated cheese like Parmigiano Reggiano or Locatelli.
- A warm, crusty bread pairs beautifully with this soup, perfect for dipping and soaking up the broth.
- Adjust the red pepper flakes to your spice preference or omit them for a milder soup.
- Using homemade turkey sausage meat allows for control over seasoning and quality.
Nutrition
- Serving Size: 2 cups
- Calories: 320.5 kcal
- Sugar: 1 g
- Sodium: 697 mg
- Fat: 13 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 105 mg
