Description
A hearty and nutritious Kale and Potato Soup featuring flavorful turkey sausage, tender red potatoes, and shredded kale simmered in a savory chicken broth. This comforting soup is perfect for a wholesome meal that’s both filling and packed with vibrant veggies.
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 and 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. Remove the sausage from the pot, allow it to cool slightly, then slice it thinly.
- Sauté vegetables: Using the same pot, add the olive oil, chopped onions, and sliced carrots. Cook over medium heat until the vegetables are soft, approximately 5 minutes. Add the chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add liquids and sausage: Pour in the reduced-sodium chicken broth and water. Then add the sliced sausage, diced potatoes, dried red pepper flakes, and fresh ground black pepper. Bring the mixture to a boil.
- Simmer the soup: Cover the pot and let the soup cook for about 10 to 15 minutes, allowing the potatoes to begin softening.
- Add kale and finish cooking: Add the shredded kale to the pot and cook partially covered until the potatoes are tender, about 5-6 minutes more. Taste and adjust kosher salt as needed. Serve hot.
Notes
- The flavor of this soup depends heavily on the sausage you choose; opt for a high-quality Italian turkey or chicken sausage for best results.
- If you like heat, try using spicy sausage or Cajun-style Andouille sausage instead.
- For a vegetarian option, substitute the sausage with vegetarian sausage and use vegetable broth instead of chicken broth.
- To freeze leftovers, transfer soup to a freezer-safe container and freeze. Thaw overnight in the refrigerator then reheat on the stove or in the microwave.
- You can replace the potatoes with canned white beans for a different texture and flavor.
- Substitute kale with escarole or Swiss chard if preferred.
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 232 kcal
- Sugar: 3 g
- Sodium: 647 mg
- Fat: 4 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5.5 g
- Protein: 19 g
- Cholesterol: 40 mg
