Description
This hearty Kale and Potato Soup with Turkey Sausage combines tender kale, diced red potatoes, and flavorful Italian turkey sausage in a rich, savory broth. Perfect for a nutritious and comforting meal, this soup is easy to prepare and packed with protein and fiber, making it ideal for a cozy 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
- 8 cups reduced-sodium chicken broth
- 2 cups water
Seasonings & Oils
- 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. Once cooked, remove the sausage from the pot, let it cool slightly, and then cut it into thin slices.
- Sauté the Vegetables: Add the olive oil to the same pot, then add chopped onions and sliced carrots. Cook over medium heat until the vegetables soften, approximately 5 minutes. Add the chopped garlic and cook for an additional 1 minute to release its aroma.
- Add Broth and Seasonings: Pour in the reduced-sodium chicken broth and water. Stir in the fresh ground black pepper, dried red pepper flakes, and the sliced sausage. Add the diced red potatoes to the pot and bring the mixture to a boil.
- Simmer the Soup: Cover the pot and reduce the heat to maintain a gentle boil. Cook for about 10 to 15 minutes until the potatoes start to become tender.
- Add Kale and Finish Cooking: Add the shredded kale to the pot, cover partially, and continue cooking for another 5 to 6 minutes, or until the potatoes are tender and the kale is cooked but still vibrant. Adjust kosher salt to taste before serving.
Notes
- The flavor of this soup largely depends on the sausage you choose, so opt for a high-quality Italian turkey or chicken sausage you enjoy.
- For a spicier kick, try using spicy sausage or Cajun-style Andouille sausage instead.
- To make a vegetarian version, substitute the sausage with vegetarian sausage and use vegetable broth instead of chicken broth.
- To freeze leftovers, transfer the soup to a freezer-safe container. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
- You can replace the potatoes with canned white beans for a different texture and added protein.
- Try swapping the kale with other greens like escarole or Swiss chard for variation.
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: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5.5 g
- Protein: 19 g
- Cholesterol: 35 mg
