Turkey Sausage and Kale Soup (Print Version)
Hearty soup with lean turkey sausage, tender potatoes, and vibrant kale in a savory broth.
# What You 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 - 3 medium Yukon Gold potatoes, diced
05 - 3 medium carrots, peeled and sliced
06 - 5 oz kale, stems removed 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
# How to Make It:
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 cooked through, about 5 to 7 minutes.
02 - Add diced onion and sliced carrots to the pot; sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, dried thyme, dried oregano, and crushed red pepper flakes if using. Stir well to combine all ingredients.
04 - Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes, or until potatoes are tender.
05 - Stir in chopped kale and continue simmering for an additional 5 minutes, until kale is wilted and tender.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with freshly grated Parmesan or a drizzle of olive oil.
# Expert Hints:
01 -
- It comes together in under an hour, which means weeknight dinners actually happen without the 8 p.m. panic.
- The turkey sausage keeps it lean but deeply flavorful, so you don't feel like you're eating "healthy food" in that guilty way.
- Kale softens into something tender and approachable here, nothing bitter or fussy about it.
- Leftovers somehow taste even better the next day, making your lunch break feel like a small luxury.
02 -
- Don't skip the step of browning the sausage properly—it's not just texture, it's where most of the flavor lives.
- If your potatoes aren't evenly sized, they won't cook evenly, so take a breath and do that step right.
- Kale added too early gets mushy and loses its personality; add it near the end and let it just barely soften.
03 -
- If you brown the sausage the night before and refrigerate it, your morning or afternoon moves faster and the flavors have already started developing.
- Low-sodium broth gives you total control over the final seasoning; high-sodium broth might hide mistakes or overpower the other flavors, so choose wisely.