Turkey Sausage Kale Soup (Printable Version)

Lean turkey sausage combines with kale and veggies in a savory broth for a warm, wholesome dish.

# What You'll Need:

→ Meats

01 - 1 lb turkey sausage, casings removed (mild or spicy as preferred)

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
06 - 1 bunch kale, stems removed and leaves chopped (about 6 cups)
07 - 1 (14.5 oz) can diced tomatoes, undrained

→ Pantry & Broth

08 - 6 cups low-sodium chicken broth
09 - 1 (15 oz) can cannellini beans, drained and rinsed
10 - 2 tbsp olive oil

→ Seasonings

11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - ½ tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add turkey sausage and cook, breaking up with a spoon, until browned and fully cooked, about 5 minutes.
02 - Add diced onion, sliced carrots, and diced celery to the pot. Cook for 5 to 7 minutes until softened.
03 - Stir in minced garlic, dried thyme, dried oregano, and red pepper flakes if using. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes with juice and chicken broth. Bring mixture to a boil, then reduce heat to a simmer.
05 - Stir in drained cannellini beans and chopped kale. Simmer uncovered for 15 to 20 minutes until kale is tender and flavors have melded.
06 - Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and serve hot. Optionally garnish with freshly grated Parmesan cheese (omit for dairy-free).

# Expert Insights:

01 -
  • It tastes like you simmered it all day, but you'll be eating in under an hour.
  • The turkey sausage adds so much flavor you won't miss heavier meats.
  • It reheats beautifully, so leftovers actually get better the next day.
  • You can swap the kale for whatever greens you have wilting in the crisper drawer.
02 -
  • Don't add the kale too early or it turns army green and mushy. Wait until the last 20 minutes.
  • If your broth tastes flat, a splash of red wine vinegar or lemon juice at the end will fix it.
  • Let the sausage brown without stirring it constantly so it gets those crispy, caramelized bits that add so much flavor.
03 -
  • Mash a few of the beans against the side of the pot before serving to thicken the broth naturally.
  • If you like a richer soup, stir in a handful of grated parmesan right before serving, it melts into the broth and makes everything silkier.
  • Make this in a slow cooker by browning the sausage and vegetables first, then adding everything except the kale to the slow cooker on low for 6 hours. Stir in the kale during the last 30 minutes.

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