If you’re looking for a cozy, hearty meal that’s packed with flavor and nutrition, this Kale and Potato Soup with Turkey Sausage Recipe is exactly what you need. I absolutely love how this soup warms you up from the inside out, combining tender potatoes, nutritious kale, and flavorful turkey sausage in a comforting broth. Whether it’s chilly weather or you just want something satisfying and healthy, this soup truly hits the spot.
When I first tried this recipe, I was surprised how easy it was to make such an impressive meal with just a handful of ingredients. You’ll find that the balance of savory sausage with earthy kale and soft potatoes creates a soup that feels like a hug in a bowl. Plus, it’s versatile enough for weekday dinners or a relaxed weekend treat. Once you try this Kale and Potato Soup with Turkey Sausage Recipe, it might quickly become one of your family favorites, too.
Why You’ll Love This Recipe
- Balanced Nutrition: Packed with protein from turkey sausage and vitamins from kale, it’s a wholesome meal.
- Simple Ingredients: You can find everything easily at any grocery store, no fancy or hard-to-find items required.
- Comforting and Flavorful: Each spoonful offers hearty, satisfying flavors perfect for any day you want warm soup.
- Quick and Easy: Ready in under an hour, this soup works great for busy weeknights or last-minute dinner plans.
Ingredients You’ll Need
The ingredients in this Kale and Potato Soup with Turkey Sausage Recipe work wonderfully together to create layers of flavor and heartiness. Keep an eye out for good-quality turkey sausage — it really makes a difference!
- Italian chicken or turkey sausage: Choose a flavorful variety you enjoy, as it’s the star protein here.
- Kale: I prefer removing the stems and shredding the leaves for a tender texture that blends perfectly into the soup.
- Olive oil: Helps to sauté the veggies gently and adds a nice richness.
- Onion: Provides a sweet and savory base when softened.
- Carrot: Adds subtle sweetness and color to the broth.
- Garlic: Makes the whole soup incredibly aromatic and appetizing.
- Reduced-sodium chicken broth: Controls the salt level so you can season to your liking.
- Water: Helps balance the broth without overpowering flavors.
- Red potatoes: Their waxy texture means they hold shape well and create a creamy mouthfeel.
- Dried red pepper flakes: Just a pinch adds a subtle kick without overwhelming the soup.
- Fresh ground pepper: Enhances the overall flavor with a bit of warmth.
- Kosher salt: Essential for seasoning—add to taste once the soup is nearly finished.
Variations
I like to keep this soup flexible depending on what I have on hand or who I’m cooking for. You can easily customize it to fit different tastes or dietary needs, so don’t be afraid to get creative!
- Use spicy sausage: When I want a little more heat, swapping in Cajun-style Andouille sausage really kicks up the flavor and my family goes crazy for it.
- Vegetarian swap: I’ve made this with vegetarian sausage and vegetable broth before, and it still had that hearty feel without meat.
- Greens swap: If kale isn’t your thing, escarole or Swiss chard make excellent alternatives that soften nicely in the soup.
- Potato substitution: Sometimes I swap the potatoes for canned white beans—perfect if you want something a little creamier and protein-packed.
How to Make Kale and Potato Soup with Turkey Sausage Recipe
Step 1: Brown the Sausage and Prepare the Veggies
Start by heating your large Dutch oven or pot over medium-low heat. Add the Italian turkey sausage and cook it slowly until it’s browned nicely—this takes about 10 minutes. Don’t rush this part because those browned bits add so much flavor to the soup. Once browned, remove the sausage, let it cool a bit, and slice it into thin rounds. Then, in the same pot, add a little olive oil, chopped onions, and sliced carrots. Sauté them until they’re soft and tender, about 5 minutes. Toss in the chopped garlic and cook for an additional minute until fragrant. This flavor base will make your soup taste incredible.
Step 2: Build the Soup and Simmer
Next, pour in your chicken broth and water along with the black pepper, dried red pepper flakes, browned sausage slices, and diced red potatoes. Bring everything to a gentle boil. Cover your pot and let it simmer for about 10 to 15 minutes. This stage allows the potatoes to start getting tender and the sausages to infuse the broth with their flavor. It’s a good idea to keep an eye on your soup and stir occasionally to prevent sticking.
Step 3: Add Kale and Finish Cooking
After the initial simmer, add in the shredded kale and partially cover the pot. Cook it for another 5 to 6 minutes until the potatoes are fork-tender and the kale is softened but still vibrant green. At this point, taste your soup and adjust the salt if necessary. This final step keeps the kale bright and fresh, adding beautiful color and texture to the soup. Now you’re ready to enjoy!
Pro Tips for Making Kale and Potato Soup with Turkey Sausage Recipe
- Choose Quality Sausage: I learned that going for a good-tasting Italian turkey sausage really boosts the flavor—cheap sausage can make the soup less vibrant.
- Don’t Overcook the Kale: To keep kale from getting mushy and bitter, add it toward the end and cook just until it softens.
- Use Red Potatoes: Their waxy texture holds up well and makes the soup creamy without falling apart.
- Adjust Salt at the End: Since broths can vary in sodium, I always season after cooking so I don’t accidentally over-salt.
How to Serve Kale and Potato Soup with Turkey Sausage Recipe
Garnishes
I often top the soup with a sprinkle of freshly grated Parmesan and a drizzle of good olive oil. Sometimes I add a few red chili flakes if we want a little extra heat, or fresh chopped parsley for a pop of color and freshness. These simple garnishes really elevate the soup without overpowering its natural flavors.
Side Dishes
This soup pairs beautifully with crusty bread or a warm baguette for dipping. I also love serving it alongside a crisp green salad or roasted vegetables to balance the richness. It’s a flexible meal that you can dress up or keep simple.
Creative Ways to Present
For a special occasion, I’ve served this soup in rustic bread bowls which add a fun, cozy touch and make the meal feel extra comforting. You can also ladle it into smaller cups for appetizers at a party or family gathering. Presentation can make even a humble soup feel like a celebration.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually keeps well for 3 to 4 days. When stored properly, the flavors often deepen overnight, making the soup taste even better the next day. Just remember to cool it to room temperature before refrigerating to keep everything fresh.
Freezing
This Kale and Potato Soup with Turkey Sausage Recipe freezes beautifully. I transfer it to freezer-safe containers, portioned out for easy reheating. When I’m ready, I thaw it overnight in the fridge, which helps preserve the kale’s texture and keeps the potatoes from breaking down too much.
Reheating
To reheat, I prefer warming the soup gently on the stove over low-medium heat, stirring occasionally until it’s hot throughout. This method keeps the texture intact and prevents the soup from scorching. You can also microwave leftovers covered, stirring halfway through for even heat.
FAQs
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Can I make this Kale and Potato Soup with Turkey Sausage Recipe dairy-free?
Absolutely! This recipe is naturally dairy-free unless you add cheese as a garnish. To keep it dairy-free, simply skip the Parmesan or use a non-dairy alternative.
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Can I use fresh kale stems in the soup?
I recommend removing the tough kale stems because they don’t soften easily and can be a bit chewy. The kale leaves shred and cook nicely, giving a tender texture to the soup.
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What can I substitute if I don’t have red potatoes?
You can swap red potatoes for Yukon Gold or even white beans for a creamier texture and added protein. Just adjust cooking time slightly if needed.
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Is this soup spicy?
By default, it has a mild warmth from the red pepper flakes and flavored sausage. If you prefer more heat, using spicy sausage or adding extra red pepper flakes will do the trick.
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Can I prepare this soup in advance?
Yes! This soup actually tastes better the next day after flavors meld. Make it ahead and store in the fridge, just reheat gently before serving.
Final Thoughts
I can’t recommend this Kale and Potato Soup with Turkey Sausage Recipe enough if you’re after a nutritious, flavorful, and comforting soup that’s straightforward to prepare. It’s one of those dishes I love sharing with friends because it’s so reliable and satisfying. When you try it, I hope it becomes your go-to soup for those days when you want a warm meal that feels homemade — but without the fuss. Trust me, once you get it right, you’ll be making it over and over!
Print
Kale and Potato Soup with Turkey Sausage Recipe
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Kale and Potato Soup with Turkey Sausage is a hearty, nutritious, and flavorful dish combining tender kale, diced red potatoes, and lean Italian chicken or turkey sausage in a savory broth. Perfect for a comforting meal, this soup balances protein, fiber, and vibrant vegetables, making it both satisfying and healthful.
Ingredients
Sausage
- 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 & 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
- Brown 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 from the pot, let cool slightly, and then cut into thin slices.
- Sauté vegetables: Add olive oil to the pot, then add chopped onions and sliced carrots. Cook over medium heat until softened, about 5 minutes. Add chopped garlic and cook for one more minute to release the flavors.
- Combine broth and ingredients: Pour in the reduced-sodium chicken broth and water. Add black pepper, the sliced sausage, diced potatoes, and dried red pepper flakes. Bring the mixture to a boil.
- Simmer the soup: Cover the pot and cook the soup for about 10 to 15 minutes until potatoes start to soften.
- Add kale and finish cooking: Add the shredded kale and partially cover the pot. Continue cooking for approximately 5 to 6 minutes until the potatoes are tender and the kale is wilted. Adjust salt to taste before serving.
Notes
- The flavor quality largely depends on the sausage you choose, so select a high-quality Italian turkey or chicken sausage you enjoy.
- For a spicier soup, try using spicy sausage or Cajun-style Andouille sausage.
- To make a vegetarian version, substitute the sausage with vegetarian sausage and use vegetable broth instead of chicken broth.
- To freeze, store the soup in a freezer-safe container and freeze. For best results, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
- Potatoes can be replaced with canned white beans for a different texture and flavor.
- Kale can be swapped for escarole or Swiss chard to vary the leafy 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: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5.5 g
- Protein: 19 g
- Cholesterol: 40 mg
