Description
This Kale and Potato Soup with Turkey Sausage is a hearty, nutritious meal perfect for cooler days. Packed with flavorful Italian turkey sausage, tender red potatoes, and nutritious shredded kale, this soup combines a savory broth with a subtle kick from red pepper flakes to create a comforting dish that is easy to prepare and full of wholesome ingredients.
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
- 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 Vegetables: Add the olive oil to the same pot. Sauté the chopped onions and sliced carrots over medium heat until they become soft, approximately 5 minutes. Then, add the chopped garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Simmer: Pour in the reduced-sodium chicken broth and water. Add the black pepper, the sliced sausage, diced potatoes, and dried red pepper flakes. Bring the mixture to a boil over medium-high heat.
- Cook the Soup: Cover the pot and let the soup cook for about 10 to 15 minutes, allowing the potatoes to start softening.
- Add Kale and Finish Cooking: Add the shredded kale to the pot, partially cover, and continue cooking until the potatoes are tender and the kale is wilted, about 5 to 6 minutes. Taste and adjust kosher salt as needed before serving.
Notes
- Yields approximately 10 cups of soup, sufficient for 6 servings.
- You can substitute any Italian chicken or turkey sausage according to preference.
- Adjust the amount of dried red pepper flakes to control the spice level.
- For thicker soup, reduce the broth amount slightly or add a thickener like flour or cornstarch.
- Storing: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1.67 cups (approx. 250 ml)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
