If you’re looking for a soup that’s both hearty and healthy, the Kale and Potato Soup with Turkey Sausage Recipe is definitely one you’ll want to try. I absolutely love how this soup brings together the earthy flavors of kale and potatoes with the savory punch of turkey sausage — it’s like a warm hug in a bowl. It’s perfect for cozy evenings when you want something satisfying but not too heavy.
One thing I’ve found over time is that this soup is great for weeknight dinners because it comes together fairly quickly but tastes like you’ve been simmering it all day. The blend of ingredients gives you a little bit of everything: protein, fiber, and a rich, comforting broth. You’ll find that once you master this recipe, it becomes a go-to whenever you need a nourishing meal that the whole family can enjoy.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday items that come together beautifully without fuss.
- Balanced Nutrition: Packed with protein, fiber, and greens for a filling yet light meal.
- Flexible and Customizable: Easy to swap ingredients to suit your tastes or dietary needs.
- Family-Friendly Comfort: My family goes crazy for this — it’s one of those recipes everyone asks for again.
Ingredients You’ll Need
This kale and potato soup relies on straightforward, wholesome ingredients that bring natural flavor and texture to the table. When shopping, look for fresh kale with vibrant green leaves and a good-quality Italian turkey sausage — the sausage really makes all the difference here.
- Italian chicken or turkey sausage: Choose a flavorful variety you enjoy, as this sets the taste foundation.
- Kale: Half a bunch, stems removed and shredded for tender bites and nutrition.
- Olive oil: For sautéing veggies and adding richness without overpowering.
- Onion: Chopped to build that sweet, savory soup base.
- Carrot: Sliced thin for subtle sweetness and color contrast.
- Garlic: Minced to infuse the broth with aromatic depth.
- Reduced-sodium chicken broth: Keeps saltiness in check while providing rich flavor.
- Water: To balance the broth and help cook the potatoes.
- Red potatoes: Peeled and diced; choose firm potatoes for the best texture.
- Dried red pepper flakes: Just a pinch adds a gentle warmth (optional for spice lovers).
- Fresh ground black pepper: A subtle kick to round out the flavor.
- Kosher salt: Adjust to taste for perfect seasoning.
Variations
One of the things I love about this Kale and Potato Soup with Turkey Sausage Recipe is how easy it is to customize. Depending on what you have on hand or dietary preferences, you can tweak it to perfection. Here are a few of my favorite ways to switch it up.
- Spicy Twist: I’ve swapped in Cajun Andouille sausage when I want extra heat, and it’s fantastic for kick-loving folks.
- Vegetarian Version: Replacing the sausage with vegetarian sausage and using vegetable broth keeps it hearty without meat.
- Greens Swap: If you’re not a kale fan, Swiss chard or escarole make tasty substitutes and offer a different flavor profile.
- Potato Alternatives: You can substitute diced potatoes with canned white beans for a creamy texture and added protein.
How to Make Kale and Potato Soup with Turkey Sausage Recipe
Step 1: Brown the Sausage Perfectly
Start by cooking your turkey sausage in a large Dutch oven or heavy pot over medium-low heat. Take your time here — you’re aiming for a nice golden-brown color which brings out that deep flavor. It usually takes about 10 minutes; avoid rushing to keep the sausage juicy. After browning, remove it and let it cool slightly before slicing it thin. This helps it mix evenly into the soup later without clumping.
Step 2: Sauté the Aromatics
Next, add a teaspoon of olive oil to the now-empty pot and toss in your chopped onion and sliced carrot. Cook these over medium heat until they soften and start to sweeten, about 5 minutes. Toss in the minced garlic last and cook for another minute — garlic can burn easily, so keeping an eye here is key. This step builds a flavorful base that makes the soup incredibly inviting.
Step 3: Bring the Soup to Life
Now, pour in the reduced-sodium chicken broth and water. Stir in the black pepper, dried red pepper flakes (if using), browned sausage slices, and diced potatoes. Bring everything to a rolling boil. Once boiling, reduce the heat and cover the pot. Let this cook for 10 to 15 minutes, allowing the potatoes to soften and the flavors to meld. This is where the soup starts really coming together.
Step 4: Add the Kale and Finish Up
Finally, add the shredded kale to the pot and partially cover it. Let the soup simmer for another 5 to 6 minutes — this makes the kale perfectly tender without losing its vibrant color or nutrients. Taste the soup and adjust the kosher salt to your liking. That’s it — you’re ready to serve a bowl of goodness!
Pro Tips for Making Kale and Potato Soup with Turkey Sausage Recipe
- Choose Quality Sausage: I learned early on that the sausage quality impacts the whole soup, so pick one with good seasoning and lean meat.
- Don’t Overcook the Kale: Adding it at the end keeps it vibrant and tender instead of mushy.
- Simmer Gently: Cooking the soup on medium-low helps flavors develop without breaking down potatoes too fast.
- Adjust Salt Last: Since sausage and broth contain salt, always taste before adding more to avoid over-seasoning.
How to Serve Kale and Potato Soup with Turkey Sausage Recipe
Garnishes
Whenever I serve this soup, I like to sprinkle a little grated Parmesan cheese on top — it melts beautifully and adds a savory touch. A drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can brighten the flavors too. For some texture, I sometimes add crunchy croutons or toasted rustic bread crumbs right before serving.
Side Dishes
Pairing this soup with a simple green salad or a crusty whole-grain bread makes a well-rounded meal. I’ve also enjoyed it alongside roasted veggies for a cozy dinner that feels special without extra effort. In colder months, a warm slice of garlic bread really hits the spot.
Creative Ways to Present
For family dinners or casual get-togethers, I sometimes ladle the soup into individual bread bowls — it’s fun and adds an extra element of warmth. Garnishing each bowl with a few fresh kale leaves or thinly sliced sausage rounds makes it look extra inviting. Or, serve the soup in rustic mugs for a cozy, informal vibe that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftover soup into airtight containers and keep them in the fridge for up to four days. The flavors deepen beautifully overnight, so you might even enjoy reheated soup more than freshly made. Just make sure you cool it quickly before refrigerating.
Freezing
This recipe freezes really well! I portion it into freezer-safe containers and store it for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop. The potatoes hold up surprisingly well, but kale might be a little softer after freezing — still delicious though!
Reheating
To reheat, I gently simmer the soup in a pot on low to medium heat, stirring occasionally to prevent sticking. If it’s too thick, I add a splash of water or broth to loosen it up. Reheating in the microwave works fine too — just heat in short bursts and stir in between.
FAQs
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Can I make the Kale and Potato Soup with Turkey Sausage Recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use a gluten-free turkey sausage and make sure your broth doesn’t contain any gluten additives. Always double-check labels to be safe.
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What other greens can I use besides kale?
You can swap kale for escarole, Swiss chard, or even spinach. Just add more delicate greens like spinach toward the end of cooking since they wilt quickly.
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Is this soup freezer-friendly?
Yes! Freeze the soup in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
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Can I use regular pork sausage instead of turkey sausage?
Definitely. Pork sausage will add a richer flavor and more fat, which some might prefer. Just keep in mind it will alter the nutrition slightly.
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How do I keep the potatoes from falling apart?
Use firm red potatoes and dice them evenly. Simmer gently rather than boiling rapidly, and add kale toward the end to avoid overcooking.
Final Thoughts
Making this Kale and Potato Soup with Turkey Sausage Recipe has become one of my favorite kitchen rituals, especially when cooler weather rolls around. It’s filling without feeling heavy, easy to make, and adaptable to many tastes and diets. I really hope you give it a try — once you do, I suspect it’ll become one of your trusty staples too. Serve it up with your favorite garnishes and enjoy that comforting, home-cooked feeling with every spoonful.
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
Description
This hearty Kale and Potato Soup with Turkey Sausage is a comforting and nutritious meal perfect for cooler days. It combines flavorful Italian turkey sausage with tender potatoes, nutritious kale, and a savory broth, creating a well-balanced soup that is both satisfying and wholesome. The recipe is easy to prepare and packed with protein and fiber, making it a delicious and healthy option for lunch or dinner.
Ingredients
Meat
- 14 oz Italian chicken or turkey sausage
Vegetables
- 1/2 bunch kale, stems removed, leaves shredded (about 8 cups)
- 1 onion, chopped
- 1 medium carrot, sliced
- 4 cloves garlic, chopped
- 3 medium red potatoes, peeled and diced into 1/4 inch pieces
Liquids and Seasonings
- 1 tsp olive oil
- 8 cups reduced-sodium chicken broth
- 2 cups water
- 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. Remove from pot, let cool slightly, then cut into thin slices.
- Sauté the vegetables: Add olive oil to the same pot. Then add chopped onions and sliced carrots; cook on medium heat until softened, about 5 minutes. Add chopped garlic and cook for 1 minute more until fragrant.
- Add liquids and ingredients: Pour in the reduced-sodium chicken broth and water. Add black pepper, the sliced sausage, diced potatoes, and red pepper flakes. Bring the mixture to a boil.
- Cook the soup: Cover the pot and cook for about 10 to 15 minutes until the potatoes begin to soften.
- Add kale and finish cooking: Add the shredded kale to the pot, partially cover, and continue cooking until the potatoes are tender and the kale is wilted, about 5-6 minutes. Taste and adjust salt as needed.
Notes
- This soup’s flavor strongly depends on the quality of the sausage, so choose a tasty Italian turkey or chicken sausage.
- For a spicier kick, use spicy sausage or Cajun-style Andouille sausage.
- Make it vegetarian by substituting sausage with vegetarian sausage and using vegetable broth instead of chicken broth.
- To freeze, place the soup in a freezer-safe container. Thaw overnight in the refrigerator before reheating on the stove or microwave.
- Alternatively, swap potatoes for canned white beans for a different texture and flavor.
- You can replace kale with escarole or Swiss chard as preferred.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 232
- Sugar: 3 g
- Sodium: 647 mg
- Fat: 4 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5.5 g
- Protein: 19 g
- Cholesterol: 40 mg
