Description
A hearty and nutritious Kale and Potato Soup with lean turkey sausage, perfect for a comforting meal. This soup combines tender red potatoes, shredded kale, and flavorful Italian chicken sausage in a savory broth infused with garlic, onion, and a hint of red pepper flakes for subtle heat.
Ingredients
Scale
Sausage
- 14 oz Italian chicken or turkey sausage
Vegetables and Aromatics
- 1/2 bunch kale, stems removed, leaves shredded (about 8 cups)
- 1 tsp olive oil
- 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
- 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, let it cool slightly, then cut into thin slices.
- Sauté the Aromatics: Add the olive oil to the pot. Then add the chopped onion and sliced carrot and cook over medium heat until softened, approximately 5 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Add Liquids and Main Ingredients: Pour in the reduced-sodium chicken broth and water. Add the sliced sausage back to the pot along with diced red potatoes, dried red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, cover the pot and reduce heat to maintain a gentle simmer. Cook for about 10 to 15 minutes until the potatoes begin to soften.
- Add Kale and Finish Cooking: Add the shredded kale to the pot, partially cover, and continue cooking for an additional 5 to 6 minutes, or until the potatoes are tender and kale is wilted. Taste and adjust seasoning with kosher salt as needed before serving.
Notes
- This recipe yields about 10 cups of soup, serving 6 people.
- Use reduced-sodium chicken broth to control the salt level in the soup.
- For a spicier version, increase the amount of red pepper flakes.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely.
- Feel free to substitute turkey sausage for chicken sausage or a plant-based sausage for a vegetarian version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
