Turkey Sausage Kale Soup (Printable Version)
Lean turkey sausage and tender kale simmered with vegetables in a savory broth for a warm, satisfying dish.
# What You Need:
→ Meats
01 - 14 oz turkey sausage, casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 5 oz fresh kale, stems removed and chopped
07 - 14 oz diced tomatoes, canned or fresh
→ Broth & Legumes
08 - 5 cups low-sodium chicken broth
09 - 1 can (14 oz) cannellini beans, drained and rinsed
→ Spices & Seasonings
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Oils
14 - 1 tbsp olive oil
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add turkey sausage, breaking it apart, and cook until browned and fully cooked, about 5 minutes.
02 - Add diced onion, sliced carrots, and sliced celery to the pot. Cook until softened, around 5 minutes.
03 - Stir in minced garlic, dried thyme, dried oregano, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
05 - Add cannellini beans and chopped kale. Continue simmering for 10 minutes until kale is tender.
06 - Season with salt and black pepper to taste. Serve hot.
# Expert Advice:
01 -
- It comes together faster than you'd expect, and tastes like it simmered all day.
- The kale becomes impossibly tender without turning mushy, which is harder than it sounds.
- You can eat it guilt-free, knowing every spoonful is actually good for you.
02 -
- Don't let the kale cooking time slide—it'll turn bitter if you overdo it, but 10 minutes is the sweet spot where it becomes silky without tasting like something you're eating for your health.
- The sausage needs to brown properly before everything else goes in, because that's where the depth comes from; rushing this step results in a soup that tastes thin and one-dimensional.
03 -
- Don't skip browning the sausage properly—that Maillard reaction is where the soul of the soup lives.
- Taste constantly as you add salt, because broth brands vary wildly in sodium and you need to be in control of how this tastes at the end.