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
Scale
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
