Turkey Sausage Kale Soup (Printer-friendly)

Savor a warm mix of turkey sausage, potatoes, and kale in a flavorful broth for an easy meal.

# What you'll need:

→ Meats

01 - 1 lb turkey sausage (mild or spicy), casing removed if necessary

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1.3 lbs Yukon Gold potatoes, diced
05 - 3 medium carrots, peeled and sliced
06 - 5 oz kale, stems discarded and leaves chopped

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - 1 tablespoon olive oil

→ Spices & Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add turkey sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5–7 minutes.
02 - Add diced onion and sliced carrots to the pot and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Incorporate diced potatoes, dried thyme, dried oregano, and crushed red pepper flakes if using. Stir well to evenly distribute ingredients.
04 - Pour in chicken broth and bring the mixture to a boil. Reduce heat to maintain a simmer and cook uncovered for 15–20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and continue simmering for 5 minutes until kale is wilted and tender.
06 - Adjust the seasoning with salt and black pepper to taste. Serve hot, optionally garnished with freshly grated Parmesan or a drizzle of olive oil.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • Lean turkey sausage means you get real flavor without the heaviness of pork or beef.
  • One pot, minimal cleanup, and it reheats beautifully all week long.
02 -
  • Don't skip breaking up the sausage while it cooks; clumps won't distribute their seasoning evenly through the broth.
  • Add the kale at the very end. It only needs a few minutes and releases all its bitterness if overcooked.
  • Low-sodium broth is essential because the sausage and salt you add will concentrate as the soup simmers.
03 -
  • Dice your potatoes and carrots to roughly the same size so nothing finishes cooking before something else does.
  • If your broth is very salty, use half broth and half water to keep the final seasoning in your control.

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