Turkey Sausage Kale Soup (Printable version)
A hearty blend of turkey sausage, kale, and veggies in a savory broth, perfect for cozy meals.
# List of ingredients:
→ 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 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add turkey sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5 minutes.
02 - Add diced onion, sliced carrots, and diced celery to the pot. Cook, stirring occasionally, until vegetables soften, about 5 to 7 minutes.
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 their juice and chicken broth. Bring mixture to a boil, then reduce heat to low and simmer.
05 - Add drained cannellini beans and chopped kale to the pot. 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 as needed. Serve hot, optionally garnished with freshly grated Parmesan cheese.
# Expert Advice:
01 -
- It comes together in less than an hour, yet tastes like you've been tending it all day.
- Turkey sausage does the heavy lifting, so you get deep, savory satisfaction without the weight of heavier meats.
- One pot means less to clean and more time to actually enjoy what you've made.
02 -
- Kale will never tenderize if your broth isn't at an actual simmer—it needs that gentle, sustained heat to release its bitterness and become sweet.
- Don't skip rinsing the canned beans; that starchy liquid will make your beautiful broth look cloudy and dull instead of clear and inviting.
03 -
- Brown the sausage properly before moving on—that caramelization is where half the flavor lives, and rushing it means missing something essential.
- If you prefer a thicker soup, mash some of the cooked beans against the side of the pot before serving; they'll break down and thicken the broth naturally without any flour or cream.