Dinner
Kale and Potato Soup with Turkey Sausage
Golden brown turkey sausage mingles with sweet onions, carrots, and garlic in a savory broth, where tender red potatoes soak up every bit of flavor. Shredded kale slips in at the end, adding bright green freshness and a pleasant chew to each warming spoonful.
- Total
- 47 min
- Prep
- 10 min
- Cook
- 37 min
- Serves
- 6
Nutrition per Serving
- Calories
- 232
- Protein
- 19g
- Carbs
- 31g
- Fat
- 4g
- Fiber
- 6g
- Sugar
- 3g
- Sodium
- 647mg
Ingredients
- 14 oz Italian chicken or turkey sausage*
- 8 cup 1/2 bunch kale, stems removed, leaves shredded
- 1 tsp olive oil
- 1 onion (chopped)
- 1 medium carrot (sliced)
- 4 clove garlic (chopped)
- 8 cup reduced-sodium chicken broth
- 2 cup water
- 3 medium red potatoes (peeled diced into 1/4 inch pieces)
- 1 pinch dried red pepper flakes
- 1/4 tsp fresh ground pepper
- kosher salt (to taste)
Instructions
- In a large Dutch oven or pot, cook sausage over medium-low heat until browned, about 10 minutes.
- Remove from pot, let cool and cut into thin slices.
- Add oil, onions and carrots; cook on medium until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil.
- Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.