Kale and Potato Soup with Turkey Sausage is a delightful dish that combines the earthy flavors of kale and potatoes with the savory notes of turkey sausage. This soup is not only hearty and comforting but also incredibly nutritious. Packed with vitamins and minerals, it’s the perfect meal for chilly evenings or when you need a boost of wholesome goodness. The combination of tender potatoes, vibrant kale, and flavorful sausage creates a symphony of tastes that will leave you satisfied and nourished. Let’s dive into the details of making this scrumptious soup!
Top Reasons to Make Kale and Potato Soup with Turkey Sausage
- Nutritious Ingredients: Kale is a superfood rich in vitamins A, C, and K, while potatoes provide essential carbohydrates.
- Easy to Make: This recipe is straightforward and can be prepared in under an hour, making it perfect for busy weeknights.
- One-Pot Wonder: All ingredients are cooked together in one pot, which means less cleanup for you!
- Customizable: Feel free to add your favorite vegetables or spices to suit your taste.
- Freezer Friendly: Make a big batch and freeze it for quick meals later on!
Ingredient Checklist
- 14 oz Italian chicken or turkey sausage: Choose a flavorful variety for the best results.
- 8 cups kale: Use half a bunch, stems removed and leaves shredded.
- 1 tsp olive oil: For sautéing the vegetables.
- 1 onion: Chopped, for a base of flavor.
- 1 medium carrot: Sliced, for sweetness and color.
- 4 cloves garlic: Chopped, to add depth and aroma.
- 8 cups reduced-sodium chicken broth: Adds richness without too much salt.
- 2 cups water: To adjust the consistency of the soup.
- 3 medium red potatoes: Peeled and diced into 1/4 inch pieces for texture.
- 1 pinch dried red pepper flakes: For a subtle kick.
- 1/4 teaspoon fresh ground pepper: To season to taste.
- Kosher salt: To taste, enhancing the overall flavor.
Recommended Tools
- Large pot or Dutch oven: Perfect for simmering soup.
- Wooden spoon: Great for stirring ingredients together.
- Sharp knife: Essential for chopping vegetables efficiently.
- Cutting board: A must-have for safe food preparation.
The Method for Kale and Potato Soup with Turkey Sausage
Step 1: Sauté the Sausage
Start by heating the olive oil in a large pot over medium heat. Add the Italian chicken or turkey sausage to the pot, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Once cooked, remove the sausage from the pot and set aside.
Step 2: Cook the Vegetables
In the same pot, add the chopped onion and sliced carrot. Sauté for about 5 minutes until the onion becomes translucent. Add the chopped garlic and cook for another minute, stirring frequently to avoid burning.
Step 3: Add Broth and Potatoes
Pour in the reduced-sodium chicken broth and water. Stir well to combine, then add the diced red potatoes and dried red pepper flakes. Bring the mixture to a boil.
Step 4: Simmer the Soup
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Incorporate the Kale
After the potatoes are cooked, stir in the shredded kale and return the cooked sausage to the pot. Allow the soup to simmer for an additional 5 minutes, until the kale is wilted and tender.
Step 6: Season to Taste
At this point, add fresh ground pepper and kosher salt to taste. Adjust these seasonings according to your preference to ensure a delicious balance of flavors.
Season-by-Season Upgrades
- Spring: Add fresh peas for a pop of color and sweetness.
- Summer: Incorporate diced zucchini or summer squash for added texture.
- Fall: Include diced butternut squash for a seasonal twist.
- Winter: Toss in some frozen corn for sweetness and a bit of crunch.
Pro Tips & Notes
- For a creamier texture, blend a portion of the soup before adding the kale.
- Use a variety of kale, such as Lacinato or curly for different flavors and textures.
- Feel free to swap out the turkey sausage for a vegetarian sausage for a meat-free option.
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
Store, Freeze & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop until warmed through.
Questions People Ask
Can I use other types of sausage?
Absolutely! While this recipe calls for Italian chicken or turkey sausage, feel free to use your favorite sausage, such as pork or vegetarian varieties.
Is this soup gluten-free?
Yes, as long as you use a gluten-free chicken broth, this Kale and Potato Soup with Turkey Sausage is gluten-free!
How can I make this soup spicier?
If you like a bit more heat, increase the amount of dried red pepper flakes or add a dash of hot sauce to the finished soup.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread or a simple side salad. For a more filling meal, consider serving it with Creamy Corn And Chicken Chowder With Potatoes or Creamy Broccoli Cheddar Stuffed Baked Potatoes.
Bring It to the Table
Gather your loved ones around the table and serve up a steaming bowl of Kale and Potato Soup with Turkey Sausage. The beautiful colors, rich aromas, and comforting warmth will create a cozy atmosphere. Whether it’s a weeknight dinner or a gathering with friends, this soup is sure to be a hit. Enjoy every spoonful of this hearty dish, and feel free to share your own twists and additions to the recipe!
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Kale and Potato Soup with Turkey Sausage
Ingredients
Equipment
Method
- Start by heating the olive oil in a large pot over medium heat. Add the Italian chicken or turkey sausage to the pot, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Once cooked, remove the sausage from the pot and set aside.
- In the same pot, add the chopped onion and sliced carrot. Sauté for about 5 minutes until the onion becomes translucent. Add the chopped garlic and cook for another minute, stirring frequently to avoid burning.
- Pour in the reduced-sodium chicken broth and water. Stir well to combine, then add the diced red potatoes and dried red pepper flakes. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, stir in the shredded kale and return the cooked sausage to the pot. Allow the soup to simmer for an additional 5 minutes, until the kale is wilted and tender.
- At this point, add fresh ground pepper and kosher salt to taste. Adjust these seasonings according to your preference to ensure a delicious balance of flavors.
Notes
- For a creamier texture, blend a portion of the soup before adding the kale.
- Use a variety of kale, such as Lacinato or curly for different flavors and textures.
- Feel free to swap out the turkey sausage for a vegetarian sausage for a meat-free option.
- This soup can be made ahead of time and tastes even better the next day as the flavors meld.
