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
Scale
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
