Turkey Sausage Kale Soup (Printable View)
Wholesome soup with turkey sausage, kale, and simmered vegetables in a savory broth.
# What You'll Need:
→ Meats
01 - 1 pound turkey sausage, casings removed
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 5 ounces kale, stems removed and leaves chopped
07 - 14 ounces canned diced tomatoes, undrained
→ Broth & Staples
08 - 5 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes
13 - Salt and black pepper to taste
14 - 2 tablespoons olive oil
→ Optional Additions
15 - 14 ounces canned cannellini beans, drained and rinsed
16 - 1 tablespoon lemon juice
17 - Fresh parsley, chopped for garnish
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the turkey sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–7 minutes.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables start to soften and become fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add diced tomatoes with their juice, chicken broth, bay leaf, dried thyme, dried oregano, and red pepper flakes if using. Bring the mixture to a gentle simmer.
05 - Stir in the chopped kale and cannellini beans if using. Simmer uncovered for 20–25 minutes, or until the vegetables are tender and the flavors have melded together.
06 - Remove and discard the bay leaf. Stir in lemon juice for brightness if desired, and season with salt and black pepper to taste.
07 - Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The broth develops this incredible depth from the turkey sausage that feels like it simmered for hours even though it comes together in under an hour
- Its one of those rare soups that actually tastes better the next day so make extra for effortless lunches
02 -
- I learned the hard way that adding kale too early makes it sad and mushy so wait until the broth is already simmering
- Turkey sausage can vary wildly in salt content so always taste before adding any additional salt at the end
03 -
- Use a potato masher to lightly mash some of the beans against the side of the pot which naturally thickens the broth without any cream
- If you have time let the soup cool and refrigerate it overnight then skim off any solidified fat before reheating for a lighter result